.::Pancit Canton (Sauteed Egg Noodle-Cantonese Style)::..

4 Servings

INGREDIENTS:

1/2 pound pork, cubed 1 chicken breast
4 cups water 4 tablespoons vegetable or corn oil
2 tablespoons minced garlic 1/2 cup chopped onion
1 tablespoon salt 1/2 cup Chinese sausage, sliced into 1/8”pieces
1 tablespoon pepper 1/2 lb shrimp, shelled, deveined and cut lengthwise
1 tablespoon patis or salt 2 cups cauliflower (divided into flowerets)
2 cups snow peas 2 cups cabbage, sliced into inch strips
1 cup diced carrots 1 cup sliced celery
1/4 cup diced scallions (reserve some for garnish)
1 tablespoon sesame oil 12 ounces Cantonese noodles (egg noodles)
2 tablespoons soy sauce

In a stockpot, boil pork and chicken breast in 4 cups water. When tender, remove from
pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups broth.

In frying pan, heat oil and saute garlic till brown; add onion and cook till transparent.
Season with salt. Stir in pork, chicken, shrimps, Chinese sausage, pepper and patis or
salt. Simmer for 20 minutes. Add reserved broth and vegetables. Season with soy sauce
and sesame oil. Add noodles and cook till done. Season with patis or salt and pepper to
taste. Top with scallions