1/2 lb. broccoli flowerettes
1/2 c. carrots
1 c. yak choi
1 c. bak choi
1 lb. rice noodles (chau fun)
1 c. broth

SUB GUM SAUCE:

2 tbl. oyster sauce
1 tbl. sesame oil
2 tbl. light soy
1 tbl. hoisin
2 tbl. ketchup
3 tbl. garlic oil
corn starch paste + 5 tbl. broth
  1. Assemble sauce. Set aside.
  2. Have a little broth ready if too dry.
  3. Cut up all vegetables.
  4. Fry each vegetable separate for 2 minutes. Set aside.
  5. If chau fun is cold chop up, if fresh slice into desired strips.
  6. Put all vegetables in wok. Mix well. Add sub gum sauce plus 1 c. broth. Mix well. Add noodles. Mix well. Serve.

NOTE: If using meat, cook separate and add before serving.