Pancit canton (sauteed egg noodles)

Yield: 1 Servings

Measure Ingredient
1 each 14-16 oz. egg noodles; choice of wide or thin
2 eaches Tb vegetable oil
3 eaches Clove garlic; minced
1 medium Onion; sliced
1 cup Cooked pork; sliced thinly
1 cup Med. shrimps; shelled
2 eaches Carrots; sliced thinly into 2-inch strips
2 eaches Celery stalks; sliced thinly diagonally
½ each Of a whole cabbage; sliced thinly
2 cups Chicken stock
2 eaches Tb light soy sauce
\N \N Salt and pepper to taste
\N \N Lemon slices
\N \N Patis (fish sauce) optional


In a deep non-stick pan over medium heat, saute garlic in oil until lightly browned. Add onion, pork, prawns, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for 5-8 minutes until vegetables are crisp-tender. Take out vegetable and meat mixture. Set aside. In the same pan, boil chicken stock, 1 tablespoon soy sauce and a little salt and pepper. When liquid is boiling gently, add the egg noodles. Stir carefully until liquid has been absorbed and noodles are softer. Gently stir in half of the vegetable mixture taking care not to mash the noodles. When noodles are cooked, transfer to a serving platter and top with the rest of the vegetable mixture. Serve with slices of lemon on the side. Serves 6 to 8.

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