Pancit Canton Stir-Fried Egg Noodles with Pork and Shrimp

What you need

• 250 g (9 oz) dried pancit canton noodles, flour stick or egg noodles
• 200 g (7 oz) pork shoulder, thinly sliced
• 1 Chinese sausage (lap cheong), thinly sliced on the diagonal
• 12 medium shrimp, peeled and deveined
• 3 tbsp vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 carrot, cut into matchsticks
• 80 g (3 oz) snow peas, trimmed
• 250 g (9 oz) napa cabbage, roughly chopped
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 360 ml (1 1/2 cups) chicken stock
• 180 ml (3/4 cup) water
• salt and black pepper, to taste
• 1 handful flat-leaf parsley, chopped
• 4 calamansi, halved, or lime wedges

Method

Restated from the original video

1. 1

   Bring a pot of water to a boil and set a bowl of iced water beside it.

2. 2

   Blanch the carrot, snow peas and cabbage for 30-45 seconds, then plunge them into the iced water. Drain once cold.

3. 3

   Heat the oil in a large wok over medium-high heat.

4. 4

   Fry the onion and garlic until soft and fragrant, about 2 min.

5. 5

   Add the pork and sausage and stir-fry until the pork is no longer pink, 2-3 min.

6. 6

   Stir in the soy sauce and oyster sauce.

7. 7

   Pour in the stock and water, season lightly with salt and pepper and bring to a boil. Simmer until the pork is tender, 5-8 min.

8. 8

   Add the shrimp and parsley and cook until the shrimp turn pink and opaque, about 2 min.

9. 9

   Add the noodles and toss gently with tongs until they have drunk up nearly all the liquid and softened, 3-5 min. Splash in a little more water if they still feel firm.

10. 10

    Fold in the blanched vegetables and toss for 1-2 min until hot.

11. 11

    Pile onto a platter and serve with the calamansi on the side for squeezing.

Imported from panlasangpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.