Peel the shrimp. Thinly slice the chicken and pork, then marinate both the shrimp and meats with 1 tablespoon oyster sauce. Cut the tofu into pieces and fry until golden. Slice all vegetables and mushrooms.

Quickly blanch the vermicelli and egg noodles, then drain well. Pan-fry the noodles until both sides are golden and crispy. In a large skillet, stir-fry the meats until browned, then add the shrimp and stir-fry together. Season with a little bouillon powder.

Add the vegetables and stir-fry. When the vegetables are almost cooked, mix 1 cup chicken broth with 1 tablespoon cornstarch and pour into the pan. Stir to create a slightly thickened sauce so the noodles won’t be dry when served.

Once everything is cooked, arrange the stir-fried mixture over the crispy noodles. Sprinkle with black pepper and cilantro before serving.