1 (8-10 oz.) pkg. Chinese noodles OR
1 pkg. Chunka Soba
1/4 lb. raw, med. shrimp
1 chicken breast
1/4 lb. lean pork, cooked
2 tbsp. cooking oil
2 cloves garlic, crushed
1 sm. onion, sliced
2 tbsp. soy sauce
Salt and black pepper to taste
1 tsp. sugar
1/2 c. chicken broth or meat broth
1/2 lb. Chinese cabbage leaves, sliced
1 carrot, cut into strips
1/2 c. edible-pod peas (sweet pea pods)
2 tbsp. cornstarch
1/4 c. water

Immerse noodles in boiling water for 1 minute and drain. Shell and devein shrimp; set aside. Slice chicken breast and pork into thin strips about 1-inch long; set aside. Disperse cornstarch in 1/4 cup water.

Heat oil and saute garlic and onion. Stir in pork, chicken, and shrimp. Season with soy sauce and sugar. Pour in broth and bring to a boil.

Add all the vegetables and thicken with the cornstarch-water mixture. Stir in noodles. Cook for 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper.