Ingredients
400 g (about 14 oz) noodles, 100 g (about 3.5 oz) each of fresh squid pieces and cabbage segments, 80 g (about 2.8 oz) each of barbecued pork slices, chicken wing pieces, and fresh shelled shrimp, 25 g (about 1 oz) carrot slices, 10 g (about 0.35 oz) each of snow peas and shiitake mushroom slices.
Seasonings
40 g scallion segments (cut into sections), 3 tablespoons each of salt and soy sauce, and appropriate amounts of cooking wine, MSG, white pepper, sesame oil, fresh broth, and vegetable oil, all to taste.
Steps
1. Heat oil in a wok until hot, then add sliced shiitake mushrooms, chicken pieces, squid pieces, shrimp, carrot slices, cooked bamboo shoots, char siu pork slices, and cabbage chunks, stir-frying briefly. Add the seasonings and bring to a boil, then add snow peas, scallion segments, and sesame oil to create the mixed topping. Cook the noodles in boiling water until done, drain, and place in serving bowls.
2. Bring the fresh broth to a boil, then add soy sauce, salt, sesame oil, white pepper, and MSG, stirring to combine. Place the assorted toppings on top and pour the broth into the noodle bowl.