Mixed Noodle Dish

Ingredients:
6-8 oz. canton or egg noodles
6 oz. bean thread noodles
1 cup cooked pork, thinly sliced
1 cup cooked chicken breast, thinly sliced
3 cloves garlic, minced
1 medium-sized onion, sliced
3-4 cups chicken broth, seasoned with salt and pepper
3 celery stalks, sliced thinly diagonally
1-1/2 cups carrots, sliced thinly into 2-inch pieces
3 cups cabbage, sliced thinly
2 tablespoons vegetable oil
2 tablespoons soy sauce
salt and pepper to taste

Method:
Soak bean thread noodles in water until soft. Drain and cut into 6-inch length with scissors. Set aside.

In a deep non-stick skillet over medium heat, cook egg noodles and bean thread noodles in seasoned broth and 1 tablespoon soy sauce until liquid has been absorbed and noodles are cooked. Stir carefully. Set aside.

In a non-stick large pan over medium heat, sauté garlic in oil until lightly browned. Add onion, stir for 1 minute. Add pork, chicken, celery, carrots, cabbage, 1 tablespoon soy sauce and a little salt and pepper.

Simmer for about 5-8 minutes or until vegetables are crisp-tender. Combine the two kinds of cooked noodles with the meat and vegetable mixture. Stir carefully, taking care not to mash noodles, until well blended. Serve warm.

Tip:
Serve with a little lemon juice and fish sauce on individual servings if desired.