• 10 dried Chinese mushrooms
• (soaked in warm water 1 hour or longer)
• 3 cups reserved broth
• 1 cup cabbage, cut julienne-style and cut a gain in half
• 1/2 pound pork, boiled and cut into 1/8-by-1/8-inch strips
• 1 cup carrots, cut julienne-style and cut again in half
• 5 cups water
• 1/4 cup scallions
• 3 bay leaves
• 1/2 cup coriander leaves
• I cup quartered onion
• I teaspoon sesame oil
• I tablespoon peppercorns
• 2 cups snow peas
• 1 pound rice stick noodles
• 2 cups cooked flaked chicken
• 2 tablespoons finely minced garlic
• 1/2 pound shrimps, shelled and de-veined
• 1 cup minced onion
• 1/2 cup finely cut scallions
• 4 tablespoons com or vegetable oil
• 6 lemon wedges
• 2 hard-boiled eggs, sliced crosswise
• 1 cup Chinese dried pork sausage
• (cut crosswise into 1/8 -inch slices)
• soy sauce and pepper to taste

1. 1. Drain mushrooms well and squeeze to extract most of the excess water chop and set aside.
2. 2. Boil pork in a mixture of 5 cups water, bay leaves onion and peppercorns.
3. When pork is tender, remove and cut into 1/8-by-1/8-inch strips.
4. Set aside and save the broth.
5. 3. Blanch rice stick noodles.
6. Strain noodles and set aside.
7. 4. In a wok or large saucepan, sauté garlic and onions in oil till transparent.
8. Stir in Chinese sausage.
9. Bring to a boil and add the 3 cups of reserved broth.
10. 5. Add cabbage, carrots, 1/4 cup scallions and coriander and cook till done.
11. Add noodles and sesame oil.
12. Cook for 10 minutes.
13. 6. Stir in snow peas, pork, mushrooms chicken and shrimps.
14. Cook for 3 more minutes over low heat.
15. 7. Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs.
16. Add soy sauce and pepper to taste.

Well in the Philippines this dish is either eaten as a main dish together with Adobo or as we call it here as our merienda{mid-afternoon snacks}....