In a large pot, boil water with some salt and a little oil. Add the noodles and bring back to a boil. These cook very quickly so watch out! Most times its about 3 min. They should be al dente. Drain and run cool water over them. Add a Tbsp of oil and toss to keep them from sticking. Heat up about 4 Tbsps of oil in a non-stick skillet. When oil is medium-hot add the noodles and bring up heat until they sizzle. Press them out flat and cook about 10 min but watch for burning. Flip, cook second side till just crispy. Put noodle cake in a warm (250 deg.) oven to keep warm.
In a medium mixing bowl, whisk together 1 tsp of the cornstarch, 1 Tbsp of the soy sauce, and 2 tsp of the rice wine. Add the sliced chicken and pork and mix well.
In another small bowl, mix 1 tsp of the cornstarch and 1 tsp of the wine together. Add the cleaned shrimp and mix well.
In another small bowl mix 1/2 cup of the broth with the remaining 6 tsps of cornstarch and 3 Tbsp of soy sauce. Set aside.
Heat the remaining 4 Tbsps of oil in a wok till medium hot. Add the ginger and quickly fry for a minute. Then restir the chicken/pork mixture and add to the oil. Cook until no longer pink. Restir the shrimp mixture and add to the wok. Cook one minute. Add bok choy, mushrooms, bamboo, and green onions. Stir fry until the bok choy wilts slightly.
Add the remaining cup of broth to the wok and cook until it boils (about 3 minutes).
Take the noodle cake out of the oven and cut into 6 pie shapes and place in a deep flat dish.
Restir cornstarch, broth, soy mixture and add to wok. Reduce heat to medium and stir constantly until the sauce thickens. Remove from heat and pour over noodle cake.