Cantonese Chow Mein
From Sneaky Kitchen - by Joan McGuigan-Pepin

1 sliced red sweet pepper
1/2 lb. sliced broccoli
1 small onion, chopped
1 stalk celery, sliced
1 cup chicken broth
1 Tbsp. soya sauce
1/4 Tsp. sugar
1 + 1/2 Tbsp. cornstarch, divided
1 egg yolk
4 oz. mushrooms, sliced
6 oz. chicken breast, cut in bite size pieces
2 oz. cooked BBQ pork
4 oz. Chinese egg noodles
10 tbsp. oil, divided
salt, fresh ground pepper
1 Tbsp. oyster sauce

First, blanch noodles in warm water for 30 minutes & drain (they come in little nests & must be softened). Marinate chicken breast pieces with soya sauce, salt, sugar, 1 Tbsp cornstarch & egg yolk for 20 minutes.

Cut red pepper & broccoli into slices. Heat 2 Tbsp oil in wok, add dash of salt; stir-fry red pepper for 2 min. Put cooked pepper into warming pan & set aside. Do as above for broccoli but cook for 3 to 4 minutes. Heat 2 Tbsp oil in wok with dash of salt. Add onion, celery & mushrooms & sauté until onions are transparent.  Place in warming pan as well.

Heat oil in wok, no salt as meat was seasoned.  Add chicken breast, stir fry for 3 min., then add pork. Add in chicken broth mixed with 1/2 Tbsp cornstarch & bring to boil. Season with pepper. Add vegetable mixture from warming pan.  Simmer for 1 min. Transfer everything the warming pan. Heat 6 Tbsp oil in wok. Add noodles & oyster sauce & sauté until noodles are cooked. To serve, place noodles on serving dish & spoon vegetable/meat mixture over them.