Noodles in Broth (Pancit Mami)

1/4 pound lean pork
1 teaspoon salt
1 minced onion
2 tablespoons finely minced scallions
1/4 pound chicken, whole piece
2 tablespoons vegetable or corn oil
salt and pepper to taste
3 cups water
1 tablespoon finely minced garlic
1 pound fresh miki (rice noodles sold in Oriental food stores), or flat, wide egg noodles

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In a medium pot, boil pork and chicken in 3 cups water until tender. Season with salt. Remove from water and cool. Cut the pork into strips and shred the chicken. Set aside, saving 2 cups stock. In a large skillet, heat oil and saute garlic and onion. Add pork and chicken. Add the stock. Simmer for two minutes and season with salt and pepper. Put uncooked miki in serving bowls and pour over enough of the chicken-pork broth to fill the bowls (the hot broth will cook the noodles). Garnish each bowl with minced scallions and serve hot.