Sauteed Egg Noodle - Cantonese Style(Panat)

• 1/2 lb. pork, cubed
• 1 chicken breast
• 4 c. water
• 4 Tbsp. vegetable or corn oil
• 2 Tbsp. minced garlic
• 1/2 c. chopped onion
• 1 Tbsp. salt
• 1/2 lb. shrimp, shelled, deveined and cut lengthwise
• 1/2 c. Chinese sausage, sliced in 1/8-inch pieces
• 1 Tbsp. pepper
• 1 Tbsp. salt
• 2 c. cauliflower, divided into flowerets
• 2 c. snow peas
• 2 c. cabbage, sliced into inch strips
• 1 c. diced carrots
• 1 c. sliced celery
• 1/4 c. diced scallions (reserve for garnish)
• 2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 12 oz. Cantonese noodles (egg noodles)

1. In a stockpot, boil pork and chicken breast in 4 cups of water.
2. When tender, remove from pot and slice into small pieces, about 1/2-inch strips.
3. Reserve 3 cups of broth.

pork, chicken, water, vegetable, garlic, onion, salt, shrimp, chinese sausage, pepper, salt, cauliflower, snow peas, cabbage, carrots, celery, scallions, soy sauce, sesame oil, cantonese noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658891 (may not work)