Sauteed Vegetables with Noodles (Pancit Guisado)

10 dried Chinese mushrooms, soaked
    in warm water 1 hour or longer
1/2 pound pork, boiled and cut into 1/8 x 1/8-inch strips
5 cups water
3 bay leaves
1 cup quartered onion
1 tablespoon peppercorns
1 pound rice stick noodles
2 tablespoons finely minced garlic
1 cup minced onion
4 tablespoons corn or vegetable oil
1 cup Chinese dried pork sausage, cut crosswise
    into 1/8-inch slices
3 cups reserved broth
1 cup cabbage, cut julienne-style and cut again in half
1 cup carrots, cut julienne-style and cut again in half
1/4 cup scallions
1/2 cup coriander leaves
1 teaspoon sesame oil
2 cups snow peas
2 cups cooked flaked chicken
1/2 pound shrimps, shelled and deveined
1/2 cup finely cut scallions
6 lemon wedges
2 hard-boiled eggs, sliced crosswise
Soy sauce and pepper to taste

Drain mushrooms well and squeeze to extract most of the excess water. Chop and set aside.

Boil pork in a mixture of 5 cups water, bay leaves, onion and peppercorns. When pork is tender, remove and cut into 1/8 x 1/8-inch strips. Set aside and save broth.

Blanch rice stick noodles. Strain noodles and set aside.

In a wok or large saucepan, saute garlic and onions in oil till transparent. Stir in Chinese sausage. Bring to a boil and add the 3 cups of reserved broth. Add cabbage, carrots, 1/4 cup scallions and coriander and cook until done. Add noodles and sesame oil. Cook for 10 minutes.

Stir in snow peas, pork, mushrooms, chicken and shrimp. Cook for 3 more minutes over low heat.

Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs. Add soy sauce and pepper to taste.