Place the rice sticks inside a large resealable plastic bag. Pour water in the bag and seal. Soak for 10 minutes. Discard the water and then set the noodles aside.
Heat the oil in a wok or large pan.
Saute the onion. Once the onion starts to get soft, add the garlic. Continue to cook until the turns light brown.
Add the pork. Stir-fry until brown.
Stir-in the Chinese sausage and shredded boiled chicken. Stir fry for 1 to 2 minutes.
Pour the soy sauce and beef broth. Stir and let boil.
Add the parsley and carrots. Stir and cook for 1 minute.
Stir-in the snow peas and cabbage. Cook for 2 to 4 minutes.
Gently add the rice sticks (these should be soft by now after soaking in water). Toss with the rest of the ingredients. Set the heat to medium and continue to toss until the noodles absorbs the liquid.
Add salt and pepper to taste