Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 8 SERVINGS--------------------------
1 ea 14-16 oz. egg noodles;
-choice
-of wide or thin
2 ea Tb vegetable oil
3 ea Clove garlic; minced
1 md Onion; sliced
1 c Cooked pork; sliced thinly
1 c Med. shrimps; shelled
2 ea Carrots; sliced thinly into
-2-inch strips
2 ea Celery stalks; sliced thinly
-diagonally
1/2 ea Of a whole cabbage; sliced
-thinly
2 c Chicken stock
2 ea Tb light soy sauce
Salt and pepper to taste
Lemon slices
Patis (fish sauce) optional

In a deep non-stick pan over medium heat, saute garlic in oil until
lightly browned. Add onion, pork, prawns, carrots, celery, cabbage,
1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for
5-8 minutes until vegetables are crisp-tender. Take out vegetable
and meat mixture. Set aside. In the same pan, boil chicken stock, 1
tablespoon soy sauce and a little salt and pepper. When liquid is
boiling gently, add the egg noodles. Stir carefully until liquid has
been absorbed and noodles are softer. Gently stir in half of the
vegetable mixture taking care not to mash the noodles. When noodles
are cooked, transfer to a serving platter and top with the rest of
the vegetable mixture. Serve with slices of lemon on the side. Serves
6 to 8.

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