1 8-oz. pack of rice stick noodles ( pancit bihon)
1 large chicken breast
¼ lb. boneless pork, julienne
1/2 lb. tiger shrimp, shelled and deveined
3 chinese sausage, sliced
½ cup vegetable oil
1 medium carrot, julienne
2 celery stalks, julienne
¼ lb. snow peas or green beans, thinly sliced
1-½ cups shredded cabbage
2 cloves garlic, thinly sliced
1 medium red onion, sliced
2 1/2 cups chicken stock, homemade or canned
2 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp fish sauce, to taste
Salt and pepper, to taste
3 green onion stalks, sliced, bias-cut (garnish)
1 whole lemon, cut in wedges
How to make it
Boil chicken until tender, about 30 minutes. Reserve broth. Let meat chill then shred.
In a heated wok, separately stir-fry: carrot, celery, snow peas or green beans and cabbage until crisp-tender. Remove and set aside.
Sauté garlic in 2 tablespoons of oil until lightly browned. Add onion. Stir-fry until translucent. Remove and set aside.
Stir-fry separately: sausage, chicken, pork, and shrimp last.
Pour in chicken stock. Bring to boil for 2 minutes. Season with soy sauce, oyster sauce, fish sauce, salt, and black pepper.
Add noodles. You may need to add more stock if noodles seem dry. Stir constantly, scooping from bottom to top and until liquid has been absorbed. Drizzle remaining oil to prevent noodles from clumping. Stir with scooping method.
Add vegetable mixture. Sprinkle garlic/onion mixture. Turn heat off and cover with lid for a few minutes, about 5 minutes until noodles are cooked thru.