2.Heat half of the oil in wok or large frying pan; stir-fry prawns until just changed in colour. Remove prawns from wok; cover to keep warm.
3.Add chicken to wok; stir-fry until cooked through. Add pork; stir-fry until heated through. Remove from wok; cover to keep warm.
4.Heat remaining oil in wok; stir-fry carrot and brown onion until onion softens. Add celery, capsicum and mushrooms; stir-fry until vegetables are just tender.
5.Return prawns and chicken mixture to wok with cabbage, sprouts, green onion and blended cornflour, sauces and stock; stir-fry until cabbage just wilts and sauce boils and thickens. Serve on noodles.
Although chow mein is traditionally made with egg noodles, you can use any noodles you like. We used packaged crunchy fried noodles – crispy egg noodles that have been deep-fried in the manufacturing process. Chinese barbecued pork is available from Asian barbecue shops. You will also need about half a small chinese cabbage for this recipe. Chinese barbecued pork has a sweet-sticky coating made from soy sauce, sherry, five-spice and hoisin sauce, and is traditionally cooked in special ovens. You can substitute soft egg noodles for the crunchy noodles, if you prefer, but check the manufacturer’s instructions regarding their preparation.