Heat the cooking oil in a wok. Saute the garlic, onion, and parsley. Add the ground black pepper.
Add the squid and lobster balls. Stir fry for 2 to 3 minutes.
Add the chopped cabbage and carrots. Toss. Cook for 5 minutes or until the vegetables starts to soften.
Pour-in the soy sauce and chicken broth. Let boil.
Lay the flour noodles over. Cover the wok. Let it stay for 1 to 2 minutes. This will let the flour noodles absorb the steam, which will make it soft and easy to handle.
Remove the cover and gently toss the noodles. Makes sure that all the ingredients are well incorporated. Cook until the liquid dries up.
Squeeze some lime, and then toss some more.
Serve. Share and enjoy!