Bean Noodles with Vegetables (Laksa)

3 tablespoons vegetable or corn oil
1/2 cup cubed pork butt
2 cups string beans cut into 1/2-inch pieces
1 cup diced squash
2 cups sotanghon, whole or cut into 1-inch pieces, soaked in water and drained
1 tablespoon finely minced garlic
1 cup shelled shrimps (use shells for shrimp juice)
one 10-ounce package frozen lima beans
1 cup diced squash
3 tablespoons patis or 1 tablespoon salt
1 cup finely minced onion
1-1/2 cups shrimp juice or canned shrimp bisque
1 eggplant, diced and peeled
2 cups squash leaves or any green leafy vegetable
1 teaspoon freshly ground pepper

In a large skillet, heat oil and saute garlic and onion. Cook until garlic is brown and onion transparent. Add pork, shrimps and shrimp juice or bisque. Simmer until pork is cooked. Add string beans and lima beans. Add eggplant, squash and squash leaves. Add sotanghon. Simmer over moderate heat for 8 minutes. Season with patis or salt and pepper. Serve hot.