14 to 16 oz. egg noodles (choice of wide or thin)
2 tbsp. vegetable oil
3 cloves garlic, minced
1 medium size onion, sliced
1 c. pork, sliced thinly
1 c. medium size shrimp, shelled
2 carrots, sliced thinly into 2-inch strips
2 celery stalks, sliced thinly diagonally
1/2 whole cabbage, sliced thinly
2 c. chicken stock
2 tbsp. soy sauce
salt and pepper to taste
lemon slices

In a deep nonstick pan over medium heat, sauté garlic in oil until lightly browned. Add onion, pork, shrimp, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for 5 to 8 minutes until vegetables are crisp-tender. Take out meat and vegetable mixture and set aside.

In the same pan, boil chicken stock, 1 tablespoon soy sauce and a little salt and pepper. When liquid is boiling gently, add the egg noodles. Stir carefully until liquid has been absorbed and noodles are softer. Gently stir in half of the vegetable mixture taking care not to mash the noodles. When noodles are cooked, transfer to a serving platter and top with the rest of the vegetable mixture. Serve with slices of lemon on the side.

Serves 6 to 8.