Sauteed Egg Noodle - Cantonese Style(Panat) - cooking recipe

Ingredients

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)

Preparation

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