Joy's Pansit
(with a few minor changes)

"Pansit" is stir-fried noodle dish, common in the 
Philippines, though of Chinese origin.  This recipe 
makes alot and is delicious - hot or cold.  Freezes well.

1 pkg. Wai Wai or Vermicelli noodles
1 lg. onion - sliced
2 stalks celery - chopped
1 bell pepper - chopped
1 or more cloves of garlic - chopped
1 sm. head cabbage - shredded
1-2 carrots - sliced thin
1 lb. medium shrimp - peeled and deveined
3 boneless chicken breasts - sliced thin
3 boneless pork chops - sliced thin
3 cans chicken broth
1 tbsp. Red Pepper Flakes (or to taste)
Vegetable oil
Soy Sauce
3 lemons
1 sm. bunch of parsley - chopped
1 sm. bunch of cilantro - chopped
3-4 green onions - sliced thin

It is very important to prepare all of the ingredients first.  
Chop, slice or shred all veggies.
Peel, devein and wash the shrimp.
Slice the chicken and pork into very thin strips 
(1 to 2 inches long).  Halve the 3 lemons.  
(you can juice them 1st  if you want.  You will need 
juice for the shrimp, pork and chicken.)

Using a very large pot - saute the onion, celery and 
bell pepper in a little oil.  When the veggies are 
soft - remove from the pot to a large bowl .  

Add a little more oil and saute cabbage and carrots - 
until the cabbage is cooked.  Remove from the pot to 
the large bowl.

Add more oil in the pot and cook the shrimp.  
Add about 3-4 tbsp. Soy sauce and juice of one 
lemon.   When shrimp are cooked -remove from 
pot to the large bowl.

Put more oil in the pot and cook the pork.  Add same 
amount of Soy Sauce and lemon juice.  Cook until done 
and repeat the same procedure with the chicken.   
Move cooked meat to the large bowl.

Add 3 cans of chicken broth and Red Pepper Flakes to 
the pot and bring to a boil.  If using Vermicelli - 
cook until done.  Drain any remaining broth.

If using Wai Wai (a rice noodle found in Asian Markets) 
cut the noodles in half (with scissors) and boil until 
all broth is gone.

Add all contents of the large bowl back into the pot with 
the noodles.  Add the parsley, cilantro and green onions, 
mix well and serve.