Heat 2 tablespoons of oil in a pan. Stir-fry half of the onion, carrot, snap peas, and cabbage for 2 minutes. Remove from the pan and set aside.
Heat remaining oil in a cooking pot. Saute garlic and remaining onion until onion softens. ‘
Add pork and Chinese sausage. Saute for 3 minutes.
Add squid balls. Continue to saute for 1 minute.
Pour soy sauce and chicken broth into the pot. Let boil.
Add chopped parsley. Cover and boil for 5 minutes.
Put the flour sticks into the pot. Cover and cook for 1 minute. Toss until all ingredients are well blended.
Add stir-fried vegetables. Toss. Continue to cook between low to medium heat until the noodles are completely done.
Season with salt and pepper as needed.