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Ingredients

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

Instructions

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

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