Philippine Stir Fried Noodles
1 pack of oriental egg noodles (you can substitute if you must
2 lbs of chicken breast cut into strip
1 lb of shrimps, shelled, deveined
1 Package of firm tofu (or a little more chicken and shrimp if you insist) cubed
3 cloves of garlic, minced
1 medium-sized yellow onion
1 medium sized green bell pepper
1 Cup of snow peas
2 stalks celery 1 inch strips
3 Tbsp vegetable oil
2 medium-sized carrots cut into 1 inch strip
1 small-sized cabbage cut lengthwise intro strip
1 bunch of parsley diced
1/2 cup of soy sauce
3 stalks of green onion minced
Pepper to taste
1 Tbsp lemon juice
Cut chicken breast into strips. In a medium-sized wok or pan, sauté chicken and when nearly done add shrimp in garlic, onion, carrots, cabbage, and parsley stalk strips in vegetable oil, in medium heat for 10-15 minutes.
Add the flat egg noodles and stir. Add about 2 cups of chicken stock and add soy sauce. Cover wok or pan. Simmer for 10 minutes. Stir. Add tofu and more chicken stock until the noodles are cooked.
Add green onions, snap peas, and bell pepper, and stir. Simmer for 10 minutes more. Sprinkle with lemon juice and ground pepper to taste, serve immediately.