Serves 8 or more

3 tablespoons cooking oil
5 cloves garlic, crushed
1 small onion, sliced                                                  
1/4 pound pork, sliced thinly
1/4 pound shrimps, deveined, cut into pieces
1/4 pound chicken livers, cut to pieces (optional)
3 pieces dried Shitake mushrooms, soaked in hot water
1 carrot, sliced
3 stalks Italian parsley, chopped
1/4 cabbage, shredded
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 ounces Pancit Canton dry noodles
2 cups chicken broth or water
2 stalks green onions, for garnish
3 sprigs Cilantro, for garnish
Calamansi or lemon, cut into wedges

Heat a big pan or wok on high, add the oil, then brown the garlic for 2 minutes. Add the onion and cook until translucent. Stir in the pork and cook until no longer pink or for 3 minutes. Add in the chicken livers, shrimps, mushrooms, and stir fry for 3 minutes or until cooked. Add the carrots, cabbage, Italian parsley and stir and mix everything together.

Season with soy sauce, oyster sauce, and salt. Pour in the chicken broth or water and cook until boiling.

When it boils, remove half of the vegetables and meat mixture and set aside. Add the noodles and let soak in the liquid to soften noodles. Do not stir until noodles soak up the liquid and become soft. When noodles are softened, toss everything around and mix gently.

*Transfer to a serving platter and top with the vegetables and meat mixture you set aside earlier. Garnish with green onion, cilantro, and lemon wedges on top.


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