Longevity Noodles Mee Sua (长寿面) with Stock and Ingredients from Steamboat

My mom usually cooks this for lunch on 1^st day of Chinese New Year, as we usually have leftovers ingredients from the steam boat sessions from the New Year Eve reunion dinner (团圆饭).  It is really tasty since we have lots of ingredients and the stock is really full of flavors.

Ingredients

1. Leftover ingredients from seamboat session. (fish, pork, chicken, prawn etc)
2. 3 bowls Stock left in the steamboat pot (for hygiene purpose, during steamboat, do not dip you own chopsticks into the stock)
3. 1 packet Longevity Mee Sua noodles (长寿面)
4. 1 teaspoon minced garlic
5. 3 tablespoon cooking oil
6. 2 tablespoon oyster sauce.

Method

1. Boil a pot of water and cook the noodles till soft (also to reduce the saltiness, as usually it is very salty), drain and set aside.
2. Heat up wok, add in cooking oil and garlic, fry till fragrant.  Add in all ingredients, and fry till fragrant.  Pour in stock, and oyster sauce, and allow to boil.
3. Lastly add in the noodles and mix well. Add soya sauce if not salty enough (do this after adding noodles since noodles might be salty already)
4. It should have a little gravy left at the bottom, ie a bit wet.  Serve hot.

The longevity noodle is sold dried in a bundle, very long (that is why call longevity), and slighly pink in color.