• 2 packages Chinese noodles(boiled)
• 70 g (2.5 oz) peeled shrimps
• 80 g (2.8 oz) octopus
• 2 cabbage(small leaves)
• 12 pods snow peas
• 1 Tbsp wood ear mushroom(dried)
• 1/2 clove garlic(small)
• 2 Tbsp Worcestershire-style sauce
• 1/2 Tbsp Kikkoman Soy Sauce
• a dash salt
• a dash pepper
• 1 Tbsp vegetable oil

(A) Spices

• 1 Tbsp curry powder
• 1/2 tsp chili powder
• 1/2 tsp cumin powder

1. (1) Dip the mushroom in hot water to rehydrate, remove the hard stem, and tear into edible-size pieces. Clean the shrimps in salted water then remove any veins. Slice the octopus into chunks diagonally. Roughly chop up the cabbage and remove the stems and fibrous strings from the snow peas. Finely chop the garlic.
   (2) Heat 1/2 Tbsp of vegetable oil in a wok and sauté the cabbage, snow peas and mushroom pieces until they become vibrant in color. Remove and set aside on a plate or tray.
   (3) Add an additional 1/2 Tbsp of vegetable oil to the wok and slowly sauté the garlic over low heat. Once fragrant, add in and sauté the shrimp and octopus. When the shrimps begin to change color, break apart and stir in the noodles.
   (4) Return (2) again, then thoroughly mix in the spices and sauce from (A). Lastly, add the soy sauce from the edge of the wok in a circular fashion and season with salt and pepper.