In a wok or large skillet, heat oil over medium heat. Fry the squid balls until cooked and lightly browned. Remove from oil and set aside.
On the same oil, saute garlic and onion until limp and aromatic.
Add chicken meat and cook until no longer pink. Add the chicken liver and cook until almost done. Add shrimps and cook until no longer pink. Toss in the Chinese sausage slices and cook for half a minute.
Lower heat to low. Pour in soy sauce and oyster sauce and stir until well blended. Add the carrots, bell pepper, and snow peas and celery and mix. Cook for about a minute.
Turn up the heat to high and pour in chicken broth and bring to a simmer. Once it simmers, stir in cabbage and cook for a few seconds.
Using a slotted spoon, remove and transfer all the solid ingredients in a bowl leaving only the liquids in the wok. Lower heat to medium. (See Note 2)
Add ground pepper to the liquids. Dissolve the cornstarch in 1 cup of water and add this to the wok and bring to simmer.
Add the noodles and slowly and gently try to push it down to the liquid so it can seep in the flavor. Stir from time until the noodles are almost cooked. You may need to add more water if it dries up and the
Add back the meat and vegetables and the squid balls. Season with salt as needed. Stir several times to combine and then turn off the heat.