1/4 c. oil
1 c. shrimp
2 cloves garlic, minced
1 sm. cabbage, shredded
3/4 lb. bean sprouts
1 lg. carrot, sliced
1 lg. onion, sliced
2 bundles or 1 pkg. bihon (noodles)
2 pieces Chinese sausage, sliced
1 sm. bunch celery, sliced
1 tsp. salt
1/2 c. chicken broth
2 tbsp. soy sauce
1 c. sliced pork

In a wok or a large frying pan, lightly saute Chinese sausage for 2-3 minutes. Remove sausage from pan and drain on paper towels. Add oil and heat, adding garlic and pork. Stir fry 5 minutes or until pork is cooked; then add shrimp and cook another 2-3 minutes. Add cabbage, carrot, celery, onion and bean sprouts. Stir fry 2-3 minutes. Add broth and simmer until vegetables are about half cooked.

Soak Bihon approximately 30 minutes or until soft. Drain well. In a very large bowl toss Bihon with vegetables. Season with soy sauce and salt. Garnish with chopped green onions. Serve hot with lemon.