Shrimp and Chicken Pancit Canton

Ingredients

• 8 ounces 227 grams pancit canton (flour noodles)
• 1 Knorr shrimp cube
• 1/2 head small cabbage (sliced into small pieces)
• 10 to 12 pieces medium shrimp (shell and head removed)
• 4 ounces chicken (boiled and shredded)
• 12 to 15 pieces snow peas
• 1 Chinese sausage (chopped)
• 1 medium carrot (julienne)
• 1/4 cup chopped parsley
• 1/4 cup soy sauce
• 1 medium yellow onion (sliced)
• 4 cloves garlic (minced)
• 1/2 teaspoon ground black pepper
• 1 1/2 to 2 cups water or beef broth
• 3 tablespoons cooking oil

Instructions

1. 1

   Heat oil in a cooking pot.

2. 2

   Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside.

3. 3

   Using the remaining oil (you can add more oil if needed), sauté garlic and onion.

4. 4

   Add the Chinese sausage and shredded chicken. Saute for 2 minutes.

5. 5

   Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes.

6. 6

   Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes.

7. 7

   Put the ground black pepper into the pot. Stir.

8. 8

   Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually.

9. 9

   Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes.

10. 10

    Transfer to a serving plate. Serve with lime or calamansi.

11. 11

    Share and enjoy!