Heat oil in a large wok over medium-high heat. Add garlic and onions and saute for a couple of minutes.

Add chicken, Chinese sausage and celery. Saute for a few minutes. Add soy sauce (1-2 TBS) and saute for a few more minutes.

Add 1-2 cups chicken broth, salt and pepper and bring to a boil, then reduce to a simmer.

Add carrots, snow peas and cabbage. The goal is to cook through and still retain texture.

Remove the meat and veggie mixture from the wok into a large bowl. Set aside.

Add about 1.5 cups of broth into the wok and slowly incorporate the rice sticks (I did mine in about 4 batches). The noodles will begin to absorb the broth and become malleable. You can add more broth as needed to cook all the noodles to al dente.

Once the noodles are cooked, start adding the veggie mixture and keep mixing to prevent overcooking and ensure that it cooks evenly.

If the noodle-to-veggie ratio is good for you, add some soy sauce. The noodles should start taking on some of that color and become beige. If the noodles are well cooked by there is too much sauce (broth/soy), just ladle it out and keep stirring.

Serve with lemon wedges.