Pancit Canton

Ingredients:

1/2 kilo dry egg noodles, blanched
1/4 kilo pork, boiled then sliced in small pieces (I used pork belly on this one)
1/4 kilo chicken, sliced in small pieces (I used thighs)
1 small head of cabbage shredded
1 medium sized carrots julienned
3 stalks celery sliced
2 1/2 cups stock (I used the stock from the pork I boiled)
1/4 cup soy sauce
1 medium onion sliced
3 cloves garlic minced
salt and pepper to taste

- Shrimp is good in pancit. I would have used it if I had any in the refrigerator but unfortunately this is all the meat I can find there.

Step 1:

Heat some oil in the pan and saute the veggies for a few seconds, enough to half cook them. Season with a little bit of salt. Set aside.

Step 2:

Add some more oil and saute the garlic and onions. Add in the meat and stir fry for a few minutes until the chicken changes color. Season with salt and pepper and a dash of soy sauce. Set aside.

Step 3:

Time to build the pancit.

Step 4:

Boil stock and soy sauce in the pan.

Step 5:

Add in the blanched noodles. Let simmer until the noodles absorb the liquid.

Step 6:

Add in the meat and mix.

Step 7:

Add the veggies last. Mix and let heat through.