In a wok or nonstick pan add your ground pork and Chinese sausage and cook on medium-high heat until the ground pork is golden brown and cooked through.
Using a slotted spoon transfer the pork and sausage to a plate, leaving the fat behind in the pan.
Add the garlic, ginger and green onion bottoms to the rendered fat and cook on medium-high heat until aromatic, ~2 minutes.
Now add the celery, carrot and cabbage and stir-fry for another minute or two.
Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce, rice wine vinegar and sesame oil and stir until well combined.
Now place the noodles into the sauce and allow them to simmer in medium-high heat. Using tongs toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce. If the sauce is looking thin, add a cornstarch slurry, with the cornstarch and water included in this recipe.
Add the pork, sausage and tofu to the pan with the green onion tops and toss until combined.
Serve warm with a lime wedge on the side, enjoy and cheers!