Ingredients

vegetable oil for sauteing/browning

3 boneless pork ribs, sliced into thin strips

1 boneless top loin steak, sliced into thin strips

2 carrots, minced

2 celery stalks, minced

2 cloves garlic, minced

pepper to taste

1 lb small shrimp, cleaned

1 16 oz pkg cole slaw mix (not the purple mix please)

1/2 can chicken broth

1/2 cup soy sauce

1 8 oz pkg rice noodles (bijon noodles)

5 green onions, sliced

lemon wedges

Directions

Heat oil in a large wok or skillet to medium-high heat.  Add the meats and stir until browned.   Remove the meat from the skillet and set aside. 

To the same skillet, add the carrots, celery and garlic and cook for 5 minutes, add a bit more oil if needed. Season with pepper if desired. Add the shrimp and sautee just until they turn pink.  Add the slaw mix, stir to incorporate, lower the heat to medium-low and cover pan for 5 minutes.

Remove the cover, increase the heat to medium, and stir in the chicken broth and soy sauce.  Add the meats back into the pan, then add the noodles (they are slightly stiff and might have to be kind of pushed down on top of all the other ingredients).  Once all the noodles have been added, mix them into the other ingredients, getting all the noodles wet (you might want to use tongs). Cover for about 10 minutes.

Uncover and using two large forks, large spoons, or tongs, turn everything in the skillet and incorporate.  If too dry add a bit more chicken broth, though this dish should not be soupy. Taste.  Add more soy sauce and pepper if needed.  Garnish with green onion and serve with lemon wedges on the side.