Ingredients

• 1/2 lb pork, cubed
• 1 chicken breast
• 4 cups water
• 4 tablespoons vegetables or 4 tablespoons corn oil
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1 tablespoon salt
• 1/2 lb shrimp, shelled, deveined and cut lengthwise
• 1 tablespoon pepper
• 2 cups cauliflower, divided into flowerets
• 2 cups snow peas
• 2 cups cabbage, sliced into thin strips
• 1 cup carrot, diced
• 1 cup celery, sliced
• 1/4 cup scallion, diced (reserve for garnish)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 12 ounces egg noodles

Instructions

1. In a stockpot, boil pork and chicken breast in 4 cups of water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips.

2. Reserve 3 cups of broth.

3. In a frying pan, heat oil and saute garlic until brown. Add onion. Cook until transparent. Season with salt. Stir in pork, chicken, shrimp, and pepper.

4. Simmer for 20 minutes. Add reserved broth and vegetables.

5. Season with soy sauce and sesame oil.

6. Add noodles and cook until done. Season with salt and pepper to taste. Top with scallions.