Add the drained noodles to the prepared with the sauce, mix well, let it cook for another 3 minutes and correct the salt.

In the meantime, heat water seasoned with salt and, as soon as it comes to a boil, pour it over the rice noodles, wait 3-4 minutes and drain.

Sauté for a while, mix the brown sauce and cook until the vegetables and meat are tender.

Add the carrots cut into strips, the bamboo shoots in strips, the soybean sprouts and the green beans in narrow pieces.

Add the mushrooms, well drained, and the mixture with squid, chicken and shrimp. Sauté until the meat gains colour.

Heat a little peanut oil in the wok and add the onion and garlic cloves, let them soften.

In the meantime, prepare the brown sauce; mix the chicken stock with the corn starch, mix well until all the lumps disappear. Bring to the heat and add the sugar, the soy sauce and the oyster sauce. Stir, without stopping, until it boils and thickens.

Meanwhile, put the dehydrated mushrooms in a box, which has a lid, and cover them completely with water at room temperature. Close the box and refrigerate it an hour before use, so that the mushrooms hydrate.

Num recipiente, misture as lulas, o frango e o camarão e tempere com uma pitada de sal, pimenta branca, bicarbonato de sódio e sake. Deixe marinar por duas horas.

Remove the dark vein and wash them.