2 to 7 tablespoons vegetable oil
3 tablespoon soy sauce
4 cloves garlic, minced
1 green bell pepper, chopped
3 tablespoons minced fresh ginger root of celery
1/2 teaspoon ground white pepper
1 1/2 cups goose breast (or chicken breast) meat, diced
1 cup shrimp, peeled and deveined
1 cup cooked mushroom caps
8 ounces egg noodles
2 tablespoons olive alcohol
2 tablespoons white sugar
2 cups chicken broth
2 teaspoons rice vinegar
2 teaspoons beef bouillon granules
2 teaspoons dark sesame oil
1 (16 ounce) can crushed tomatoes
water to cover
Heat 2 tablespoons oil in wok or skillet, over high heat. Add the soy sauce and garlic, and stir gently to coat. Place ham and celery in pan, and cook 4 to 5 minutes. Add green pepper, ginger and white pepper; cook 2 minutes.
Stir in the chicken, shrimp and green peppers. Stirring occasionally, cover pan, and simmer 3 to 4 minutes. Place noodles in pan. Mix broth, vinegar, flour and sesame oil; pour over noodles. Cover, and simmer 1 minute to absorb flavor. Cover pan and bring slowly to a slow simmer.
Slowly bring the chicken broth to a rapid boil. Cover pot, and bring to a medium-low boil for 5 minutes. Remove pan from heat, and scatter mustard over chicken and shrimp while still in liquid, until no pink shows. Spoon some yam mixed in along with tuna, if desired. Top off with egg noodles, tomato sauce, vinegar, beef bouillon, sesame oil, and tomato paste.