Ingredients:
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
1 lb lean pork, fat trimmed
1 lb small shrimp, shelled
3 cloves garlic, minced
1 small onions, thinly sliced
1/2 Chinese cabbage, thinly sliced
3 carrots, julienned
1/4 cup sesame oil or 1/4 cup vegetable oil ( may be substituted)
3 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon pepper
1 lb rice noodles ( or bean threads)
Directions:
Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain.
Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes.
Remove from heat; shred the meat into small pieces- reserve the water.
(A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment).
Heat oil in a large, wide saute pan.
Saute garlic and onion in oil until onion is translucent.
Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes.
Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth.
Stir fry for 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 seems dry, add more broth.
Serve immediately with soy sauce.
Servings: 6
Time preparation: 30 min.
Time total: 65 min.