Pancit Canton

Ingredients12

• dried canton egg noodles250 g
• pork belly200 g
• shrimp150 g
• green cabbage150 g
• carrot1
• onion1
• garlic4 cloves
• soy sauce3 tbsp
• oyster sauce1 tbsp
• chicken broth250 ml
• cooking oil2 tbsp
• calamansi or lemon1

Method

1. Slice the pork thinly, peel and devein the shrimp, shred the cabbage, and julienne the carrot. Slice the onion and mince the garlic.
2. Soak the dried noodles in warm water until pliable, then drain.
3. Heat the oil in a wok and sauté the garlic and onion until fragrant. Add the pork and cook until lightly browned.
4. Add the shrimp and cook just until they turn pink. Stir in the soy sauce and oyster sauce.
5. Pour in the broth, add the carrot and cabbage, and simmer until the vegetables are tender-crisp.
6. Add the noodles and toss until they absorb the sauce and are evenly coated.
7. Serve hot with calamansi or lemon wedges on the side.