1/4 c. cooking oil
2 cloves garlic (minced)
1/2 onion (sliced thin)
1 chicken breast (boiled and cut into thin strips-save 3 or 4 cups broth)
1/2 lb. shrimps (shelled and deveined)
1 c. pork chops (boiled and sliced into thin strips-optional)
2 c. thin sliced cabbage
1 carrot (sliced thin)
1 stalk celery (sliced thin)
cauliflower (optional)
Chinese pea pods (optional)
broccoli (optional)
zucchini (optional)
2 tbsp. soy sauce
1/4 tsp. ground black pepper
3 pkg. Ramen noodles (soup department)

Saute garlic in oil until light brown. Add onion, chicken breast, 1 1/2 cup broth, soy sauce and pepper. Then add shrimp and cook until pink. Add vegetables and stir. Cook for 1 minute. Remove from stove. In another pot boil remaining chicken broth. Add Ramen noodles. Stir and cook until desired tenderness. Drain and add to vegetable mixture. Add additional soy sauce or pepper to taste. Serves 4 to 6 people.