6 ounces Rice Stick Noodles**
1/4 pound Chicken boneless and skinless
1/4 pound Shrimp (medium)
2 tablespoons Cooking Oil
1/2 pound Yu Choy Sum
(Choy Sum - may be substituted with Yu Choy Sum) cut in 3 inch pieces
2 tablespoons Soy Sauce
2 tablespoons Oyster Flavored Sauce
1/2 teaspoon Black Pepper
* Rice Stick Noodles can be found at Asian, specialty, or your local store in the Asian aisle.
In a large pot of boiling water, cook rice stick noodles for 1 minute.
Drain, rinse with cold water, and drain again. Cut noodles into about 4 inch lengths.
Thinly slice chicken. Shell, devein, and butterfly shrimp.
Cut carrot and celery into thin diagonal slices.
Cut onion and bell pepper into julienne strips.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and stir-fry until fragrant, about 10 seconds.
Add chicken and cook for 1 minute.
Add shrimp and choy sum and cook until shrimp is pink, about 1 minute.
Add carrot, celery, onion, and bell pepper; cook for 1 minute.
Add noodles, broth, soy sauce, oyster-flavored sauce, and pepper.
Simmer, uncovered, stirring frequently, until vegetables and noodles are tender and liquid is absorbed, 3-4 minutes.