250 grams or 500 grams vermicelli
2-4 breasts of chicken, flaked
1 c. boiled shrimp, added only when you use pork or beef
1 stalk fresh onion leaves (cut.5 cms)
4-6 carrots, sliced in long, narrow strips
1-2 c. cabbage, sliced in long, narrow strips
4-8 stalks celery, cut thin, diagonally
4-7 segments garlic, minced
1 onion, sliced, for frying vegetables
1 onion, sliced, for frying vermicelli
2 cubes chicken bouillon for the vegetables
Salt and pepper to taste
Sliced lemon (optional)

Please soak the vermicelli for 2 hours prior to cooking.

Boil the chicken until tender. In boiling, mix it with slices onions and Mrs. Dash seasoning. Keep the chicken juice for cooking the vermicelli. You may use pork or beef, if you do not like chicken. You can mix this with ham, too.

Fry separately the garlic; when a little brown, add the onions; when brown, add the chicken (or pork or beef). Add the shrimp if you are using pork or beef. When all these are brown; add the chicken bouillon (or pork or beef) juice, salt and pepper. When it boils, add all together the carrots, cabbage and celery. Simmer for about 5 minutes. Set aside.

On a separate casserole, fry garlic; when brown, add the onions; when brown, pour the chicken juice (or beef or pork juice). Once it boils, add the soaked vermicelli. (Remember, use moderately low fire to cook the noodles evenly.) Stir once in a while. Cook until its dry.

Arrange on a platter and mix it with the cooked vegetables. Garnish with green onion leaves and sliced lemon.