1/2 lb boneless chicken meat
1/2 lb lean pork
1/2 lb baby shrimp, shelled
2 cloves garlic, minced
1 onion, thinly sliced
1/4 head Napa cabbage, thinly sliced
2 carrots, julienned
2 Tbsp sesame oil (or vegetable oil)
2 Tbsp Soy sauce
1/2 tsp salt
1/2 tsp pepper
1/2 lb bihon noodles (rice or bean threads)
Juice of 1/2 lemon
Other vegetables can be added like snow peas.
Bring chicken and pork to a boil in 1½ Cups water. Reduce heat and simmer until meat is cooked, about 15 minutes.
Remove from heat; shred meat into small pieces - reserve the water.
(a sturdy mixer such as a Kitchen Aid can be handy shredding the meat using the whisk attachment.)
Soak Rice noodles in warm water for 15 minutes or until softened, then drain.
Heat the oil in a large, wide saute pan.
Saute the garlic and onion until translucent.
Add shredded meat, shrimp and soy sauce and stir-fry for 5 minutes.
Over high heat, add cabbage, carrots, salt, pepper and 1 Cup of broth. (additional vegetables are added at this time also)
Stir fry an additional 2 minutes.
Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes. If the mixture seams dry add more broth.
Squeeze juice of 1/2 lemon over noodles and serve immediately with soy sauce.