500 g Canton Chinese-style egg noodle (hard or soft)
200 g small de-shelled shrimp
150 g of Chinese celery or normal small stem celery with leaves
150 g of carrots
200 g pork belly
100 g chicken thigh/breast
250 g snow peas
250 g napa cabbage
1 white or yellow onion
1/2 whole garlic, pressed/minced
150 ml of chicken stock
2 tbsp of oyster sauce
2 tbsp of soy sauce
salt and pepper to taste
Plate into serving bowl and it’s ready!