Pancit Canton

Ingredients(for 1 generous bowl (approx. 350g))

• 150g Dried egg noodles (Pancit Canton noodles) (available in Asian stores)
• 100g Skinless chicken breast (sliced thinly)
• 80g Medium shrimp (peeled and deveined)
• 1 cup Cabbage (shredded)
• 1/2 cup Carrot (julienned)
• 1/2 cup Snow peas (trimmed)
• 1/4 cup Red bell pepper (sliced thinly)
• 2 cloves Garlic (minced)
• 1 small Onion (sliced)
• 2 tbsp Low-sodium soy sauce
• 1 tbsp Oyster sauce (optional for extra flavor) - optional
• 1 cup Chicken broth (preferably low sodium)
• 1 tbsp Calamansi juice (or substitute with lemon juice)
• 1 tbsp Vegetable oil (for sautéing)
• to taste Freshly ground black pepper

Instructions

1. 1

   Prepare all vegetables by washing, peeling, and slicing as needed. Slice the chicken breast thinly and peel and devein the shrimp.

   5 minutes

   Use a sharp knife for even vegetable slices to ensure uniform cooking.

2. 2

   Heat vegetable oil in a large wok over medium heat. Sauté garlic and onion until fragrant and translucent.

   2 minutes

   Stir constantly to prevent garlic from burning.

3. 3

   Add chicken breast slices to the wok and cook until lightly browned, about 3 minutes. Add shrimp and cook until they turn pink.

   4 minutes

   Avoid overcooking shrimp to maintain tenderness.

4. 4

   Add carrots, bell pepper, and snow peas. Stir-fry for 2 minutes, then add the shredded cabbage. Cook until vegetables are crisp-tender.

   3 minutes

   Do not overcook veggies to retain nutrients and crunch.