This is a dish that is one of my favorites in Chinese restaurants. I put my own twist on this but still have that restaurant flavor. Now for you lovers, this looks like a lot of food, but it isn’t too filling. First of all let me explain, since I’m in Hawaii right now, and not in Vegas. But for this dish I’ll let you know right now. Au is marlin. Pronounced (Ow), like you got an oweee. Now Tako, (Tah ko) is octopus or squid. In this case it is octopus. So it’s two seafood proteins, with a gravy made up of chicken stock, sesame oil, oyster sauce, soy sauce, sugar, salt, pepper, a cornstarch slurry. The veggies are Napa cabbage, carrots, onion, green onion, mushrooms, and of course garlic and ginger. The noodles used in some Canton houses are wonton noodles, very thin cuts. However depending on the market, if I can’t get those noodles, I’ll get chow mein. The noodles are cooked and then drained. Then it is formed into a disc shape, and fried in a skillet so that both sides are crispy. Then it is cut into fourths. After everything is cooked, it is topped over the noodles. The idea behind frying the noodles is that it will hold after the gravy is poured over it. Hence cake noodles, like eating a slice of cake. The veggies are usually stir fried separately and then topped over the dish for a nice presentation, and the veggies will not wilt quickly when done in that manner. Again, lovers will have leftovers. Live life. Be happy.