500 grams thin wheat noodles

200 grams pork belly

200 grams live clams

200 grams oysters, shelled

2 Tb cooking oil

salt to taste

1 Tb oyster sauce

1 Tb dark soy sauce

1 cube of chicken bullion

1 head of bok choi

1 head of celery

1/2 cup of shiitake mushrooms

Dried shrimp, scallops, geoduck (fresh or dried, optional)

Chop up the pork belly, mushrooms, and celery root. Fry the pork belly in oil and then add the celery, mushrooms, and dried shellfish. Add sliced boo choi, salt, and more oil if necessary to continue frying on high heat. Cover with water and bring to a boil. Add the oysters (shelled), and clams, then set the noodles on top of everything and wait for the water to boil again then gently stir in the noodles. Add the celery leaves and cook until the soup thickens slightly, then serve.