Ingredients:

  • 8 oz (225 g) egg noodles
  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup (150 g) chicken breast, thinly sliced
  • 1 cup (150 g) pork shoulder, thinly sliced
  • 1 tablespoon soy sauce (15 ml)
  • 1 cup (150 g) green beans, trimmed and cut into 2-inch pieces
  • 1 cup (150 g) carrots, julienned
  • 1 cup (150 g) cabbage, sliced
  • ½ cup (75 g) bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 small onion, sliced
  • 2 tablespoons soy sauce (30 ml)
  • 1 teaspoon oyster sauce (5 ml)
  • Salt and pepper to taste

Instructions:

  1. Cook the egg noodles according to package instructions; drain and set aside.
  2. In a mixing bowl, marinate sliced chicken and pork with soy sauce for 10 minutes.
  3. Heat oil in a wok over medium heat; sauté garlic and onion until fragrant.
  4. Add marinated meat to the wok; cook until browned and cooked through.
  5. Add the green beans, carrots, cabbage, and bell pepper; stir-fry for 5-7 minutes.
  6. Stir in the cooked noodles and pour in additional soy sauce and oyster sauce; toss well to combine.
  7. Season with salt and pepper; continue stir-frying until everything is heated through.
  8. Serve hot, garnished with green onions if desired.