Step 1

Heat 2 tablespoons of olive oil in large skillet over medium heat and add the pork cubes. Cook, stirring, until the pork begins to brown, 10 minutes. Remove the meat from the skillet and set aside.

Step 2

Heat the remaining oil in the skillet or large wok and add the onion, celery, and red pepper flakes. Sauté for about 2 to 3 minutes. Add the mushrooms and continue to sauté until the mushrooms release some of their liquid about another 3 minutes.

Step 3

Stir in the bean sprouts, bamboo shoots, water chestnuts, and chicken broth. Let it come to a simmer. Add the meat back in with the soy sauce and cover the skillet. Let it simmer for about 5 minutes.

Step 4

In a small bowl or measuring cup combine the cold water with the cornstarch. Stir the slurry into the skillet to thicken the flavorful sauce. Cook for about 5 minutes or until the sauce ingredients thicken.

Step 5

Add the canton noodles to the shop suey and stir until thoroughly combined.

Step 6

Serve the chop suey with chopped cilantro, green onions, or sesame seed