1 lb. rice noodles (Pancit Bihon)
3 tbsp. soy sauce
2 cloves minced garlic
1 sliced onion
2 finely chopped scallions
2 tbsp. oil
Salt and pepper to taste
1/4 c. thinly sliced water chestnuts
1/2 c. julienned snow peas
1 c. shredded cabbage
6 to 8 med. shrimp
1 c. thinly sliced chicken meat
1 c. thinly sliced roast pork

Pour the oil in a preheated wok over high heat, swirling to coat all sides. Saute garlic just as oil begins to smoke. Quickly stir in onion, then shrimp, chicken and pork. Once cooked (4 to 5 minutes), put all the vegetables. Stir-fry-toss 1 to 2 minutes. Add the noodles, soy sauce and seasoning. Blend to mix thoroughly, again using the stir-fry-toss technique. Transfer to a large warm platter. Serve immediately garnished with scallions.

HOW TO COOK THE RICE NOODLE: Unwrap it and just let hot water from tap wet the noodles for about 2 minutes and put it aside.