Pancit Guisado

1 pkg (16 oz) rice noodles (bihon)
1 lb shrimp, shelled and deveined
1 lb boneless chicken breast, sliced thin
1 cup sausage hamonado, sliced thin
1 cup carrots, julienned
1 cup Chinese parsley (flat-leaf parsley), chopped
2 cups cabbage, chopped
1 onion, sliced
4-5 cups of broth
1/2 cup soy sauce
salt and pepper
vegetable oil

Heat oil in wide skillet or wok. Saute chicken until cooked. Remove from heat and set aside.
Saute shrimp until pink. Remove from heat and set aside.
Saute sausage hamonado until browned. Remove from heat and set aside.
In a stock pot, combine broth and soy sauce. Bring to a boil.
Submerge dry noodles. Simmer until softened and loosened, around 3-4 minutes.
Drain noodles and set aside broth.
In the wok, heat additional oil as necessary.
Saute onions until tender.
Add carrots and cabbage, saute until slightly tender.
Add chicken, sausages, shrimp and parsley.
Continue to cook until vegetables are of desired texture, stirring constantly.
Season with salt and pepper to taste.
Add in noodles. Continue to stir until noodles are cooked to desired texture. Add broth as needed.

TIPS:
1) Chinese sausages can be substituted for sausage hamonado.
2) Sh itake mushrooms, snow peas and napa cabbage are other vegetable choices.
3) Try the recipe with other types of noodles such as canton or miki.