Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ea A chicken, cut in pieces (1
-lb.)
1 lb Pork
Oil
1 md Onion, finely sliced
2 ea Garlic cloves, crushed
1/3 lb Shrimp, cut in 1/2
1 tb Patis (fish sauce)
2 tb Soy sauce
1 c Cabbage, shredded
1 ea Stalk celery, cut in slices
-on the diagonal
1 c Beans, french cut
1 ea Carrot, julienned
1 1/2 c Broth in which chicken and
-pork were boiled
1 lb Package rice sticks, soaked
-in hot water 20 min. until
-soft and drained
Salt and pepper
Hard boiled eggs for garnish
sl Scallions for garnish
Lemon wedges

Boil chicken and pork in 1 1/2 cups water for 15 minutes. When cool
enough to handle, shred chicken (throw away bones) and cut pork into
thin slices. Set aside. Heat some oil. Saute the onion and garlic.
Add chicken, pork, shrimp, soy sauce and patis. Cook until shrimp
turns pink. Put mixture on plate. To the wok or saucepan now add the
green beans, cabbage, carrots, and celery. Add one cup broth, and
season with salt and pepper. Stir fry 2 minutes. Take out 1 cup of
veggies and set aside (this is for garnish). To the remaining
veggies, add the noodles and stir over low heat. If the noodles are
too dry, add some more broth. Mix in most of the meat/shrimp mixture.
Season to taste. When mixture has warmed through, put it on a
platter. Garnish with remaining meat and veggies. Garnish further
with sliced hard boiled eggs and sliced scallion. Serve with lemon,
patis and soy sauce. Pancit Guisado (for 8-10)

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