Instructions: In a small bowl, combine cooking sauce ingredients.

In a large pot of boiling water, cook egg noodles for 2 minutes; drain, rinse with cold water, and drain again. Soak rice vermicelli in warm water for 5 minutes; drain.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic, ginger, and green onion; stir for 1 minute. Add chicken, shrimp, and fish (if used); cook 2 minutes longer. Reduce heat to medium.

Add chili, carrot, bok choy, cabbage, cooking sauce, noodles, and rice vermicelli. Stir well to coat noodles, then cook until vegetables and noodles are tender, 4 to 5 minutes. Stir in egg. If pan appears dry, add a few spoonfuls of chicken broth. Garnish with cilantro sprigs.

This recipe yields 4 servings.

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