1 (8-ounce) package of yellow Chinese egg noodles.  Get out a pot, add water and some salt, bring to a boil, add the noodles.  Cook the noodles for 2-minutes.  Remove the stove drain the noodles.  Pull out your wok, add a little oil, add the noodles to the wok.  Turn over the noodles with a pair of tongs, allow them to brown and get crispy. When the noodles are browned on both sides, take them out of the wok and plate them.

1 teaspoon sugar, 2 tablespoon peanut oil, 1/2 cup cooked pork, cut into chunks, 1/2 cup cooked chicken breast, cut into chunks, 1/2 cup cooked beef, cut into chunks, 1/2 cup raw medium shrimp, 2 cups celery, sliced, 1/2 cup red onions, chopped, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon fresh ginger, peeled and minced, 1 cup fresh broccoli florets, 1 (10.5 oz.) can of cream of mushroom soup, 1 (10.5 oz.) can chicken with rick soup, 2 1/2 teaspoons cornstarch, 1/2 cup water, 2 teaspoons Worcestershire sauce.


Get out the large cast iron skillet, add the sugar, stir until the sugar melts. Add the oil to the meats, excluding the shrimp, celery, onions, oyster sauce, hoisin sauce, ginger, and mushroom soup.  Cook on medium heat for about 15 minutes.  While that is cooking, get out a bowl, add the cornstarch and water, mix well, add the remaining ingredients, mix well.  Add all these ingredients to the meat mixture. Simmer for 5 – 7 minutes or until the sauce thickens and the shrimp are cooked.  Serve over the crispy noodles

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