Pancit canton (stir fry noodles,philstyle)

Yield: 1 Servings

Measure Ingredient
3 tablespoons Cooking oil
\N \N Parsley for garnishing
4 \N Segments garlic; minced
\N \N Salt and pepper
¼ cup Yellow onion; chopped
3 tablespoons Soy sauce
3 cups Chicken broth
¼ cup Green onion
¼ \N Head cabbage; thinly sliced
1 \N Piece carrot; sliced into strips
2 \N Stalks celery; sliced medium thin
3 cups Chicken breast*; sliced into strips
1 pack Canton noodles

*add more meat if desired

In a deep saucepan put chicken with 1 cup of water, bring to a boil until water is gone. Put cooking oil, stir for about 10 seconds then add garlic and onions stirring occasionally until brown. Add soy sauce and broth, wait till it boils then add carrots. Cover for 1 minute. Add 1 cup water if broth is salty. Stir the rest of the vegetables until half cooked. Add noodles and stir for half a minute. Salt and pepper to taste, garnish with fresh parsley. Serve hot.

Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland <kirkland@...> on Nov 30, 1997

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