Pancit Canton Sauteed Egg Noodles

Ingredients

YIELD 8 SERVINGS 1 each 14-16 oz. egg noodles, choice of wide or thin 2 each tb vegetable oil 3 each clove garlic, minced 1 medium onion, sliced 1 cup cooked pork, sliced thinly 1 cup med. shrimps, shelled 2 each carrots, sliced thinly into 2-inch 2 each celery stalks, sliced thinly diagonally 1/2 each of a whole cabbage, sliced thinly 2 cup chicken stock 2 each tb light soy sauce 1 salt and pepper to taste 1 lemon slices 1 patis (fish sauce) optional

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Preparation
 
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.

 

 
Servings: 1

 

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