Pancit Canton the original
Serves: 4

Ingredients

1 pack (250 grams) pancit canton (flour noodles)
4 ounces, pork thinly sliced
1 piece Chinese style sausage, sliced
1 small onion, sliced
1 teaspoon minced garlic
8 to 10 pieces medium shrimp
10 to 12 pieces snap peas or snow peas
¾ cup carrot (julienne)
1 head small cabbage, chopped
1½ cups chicken broth
1 tablespoon oyster sauce (opional)
3 tablespoons soy sauce
¾ cup water
½ cup chopped flat leaf parsley
3 tablespoons cooking oil
Salt and pepper to taste

Instructions

Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
Boil 6 cups of water in a cooking pot.

Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water.

Drain the water after 2 minutes and set aside.

Heat a large wok or cooking pot and pour-in the cooking oil.
Saute the onion and garlic.

Add the pork and sausage slices and continue to cook for 2 minutes.
Add-in soy sauce and oyster sauce. Stir.

Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.

Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
Transfer to a serving plate. Serve.