4 cups water
1 pound pork loin, cut into 1-inch cubes
2 chicken breasts, bone in, skin on
1/4 cup vegetable oil
1/2 cup chopped onion
2 tablespoons minced garlic
1 teaspoon salt, plus additional to taste
1 pound shrimp, shelled and deveined
1 cup Chinese sausage, cut into 1/8-inch pieces (can substitute andouille)
1 tablespoon ground black pepper, plus additional to taste
2 cups cauliflower divided into flowerets
2 cups cabbage sliced into thin strips
1 cup diced carrots
1 cup chopped celery
1/4 cup diced scallions (reserve some for garnish)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
12 ounces Cantonese (egg) noodles
In a medium pot, bring the water to a boil. Add the pork and chicken and boil, then reduce the heat to medium and simmer until tender, about 15 minutes. Remove the meat from the water and set aside to cool slightly (reserve 3 cups broth). Take the skin off the chicken and slice the chicken and pork into 1/2-inch strips.
In a large pot, heat the oil over a medium-high flame. Add the onion, stirring occasionally, until it just begins to turn transparent, about 5 minutes. Add the garlic and saute until it begins to brown, about 2 minutes. Season with a dash of salt. Stir in the pork, chicken, shrimp, sausage, pepper and 1 teaspoon salt. Simmer 20 minutes.
Add the reserved broth and all the remaining ingredients, cover, and cook, stirring occasionally, until the noodles are slightly al dente, about 15 minutes. Season with salt and pepper to taste and garnish with scallions. Serves 8.
Per serving: 503 calories, 46 gm protein, 18 gm carbohydrates, 27 gm fat, 189 mg cholesterol, 7 gm saturated fat, 867 mg sodium, 3 gm dietary fiber