1 chicken breast, skinned, boiled & shredded, save broth
4 garlic cloves, minced
1 med. onion, sliced
1/2 med. cabbage, sliced fine
3 med. carrots, finely sliced
2 stalks celery, sliced crosswise
1 c. French cut green beans
1/4 c. vegetable oil
2 tbsp. soy sauce
1 lb. rice sticks, soaked in water for 10 minutes

Heat oil on medium heat. Brown garlic, add onions, saute for 3 minutes. Add chicken, soy sauce, salt and pepper. Add carrots, celery and beans. Stir fry for 2 more minutes or until tender. Add cabbage, stir fry for 2 minutes. Remove to dish. In same skillet, boil the chicken broth. Add soy sauce, salt and pepper. Add drained rice sticks. Soak over low heat for 3 minutes; add more broth if necessary. Add half of chicken vegetable mixture; mix well. Cook for 3 to 5 minutes more. Transfer to serving dish.