3 tablespoons vegetable oil
1/2 pound large shrimp, shelled and deveined
1/4 pound skinless, boneless chicken breast, thinly sliced
2 1/2 cups chopped Napa cabbage
1 small onion, thinly sliced
1 carrot, thinly sliced on the bias
7 ounces enoki mushrooms
4 ounces oyster mushrooms
1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained
1/2 cup chicken stock
3 tablespoons soy sauce
1 teaspoon Asian sesame oil
18 ounces frozen precooked udon noodles, thawed
Kosher salt and freshly ground pepper
Chopped scallions, for garnish