Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 210 (51%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 7mg||2 %|
|Sodium 502.1mg||17 %|
|Potassium 176.5mg||5 %|
|Total Carbohydrate 44.7g||13 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 41.3g|
|Protein 8.9g||13 %|
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Calories per serving: 413
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