Back to 6 servings 1 pound dried pancit canton noodles or flour stick noodles, about 12-16 ounces 3 tablespoons cooking oil, divided 1 medium yellow onion, sliced 2 cloves garlic, minced 4 ounces pork, thinly sliced 0.5 pound boneless, skinless chicken thighs or breast, sliced into thin bite-size strips 0.25 pound shrimp, peeled and deveined 1 piece Chinese sausage, optional; sliced diagonally 0.75 cup carrot, julienned 1 small bell pepper, julienned 1 cup snap peas or snow peas, ends trimmed 2 cups cabbage, finely shredded 2 cups low sodium chicken broth, divided 3 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 0.25 teaspoon black pepper 2 tablespoons green onion, sliced, for garnish calamansi or lemon wedges, for serving
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1 Step 1: Soak the noodles in boiling water with the heat off for about 1 minute until pliable but not mushy. Drain well and separate gently with your fingers.2 Step 2: Heat 1 tablespoon oil in a large wok or deep skillet over medium-high heat. Brown the pork and Chinese sausage for about 2 minutes, then set aside.3 Step 3: Add the chicken to the pan and cook 3 to 4 minutes, until lightly browned and no longer pink inside, then set aside with the pork. Cook the chicken until the juices run clear and no pink remains, reaching 165°F (74°C).4 Step 4: Add the remaining oil and cook the onion and garlic for about 1 minute until fragrant. Add the carrot, bell pepper and snap peas and cook 2 minutes, until just starting to soften.5 Step 5: Add the shrimp and cabbage and cook 1 to 2 minutes, until the shrimp turn pink and opaque. Return the pork and chicken to the pan.6 Step 6: Stir in 1 cup of the chicken broth, the soy sauce, oyster sauce, sugar and black pepper and bring to a simmer.7 Step 7: Add the noodles and toss with tongs, pressing them into the liquid. Cook 4 to 6 minutes, adding the remaining broth a splash at a time, until the noodles are tender and have absorbed most of the liquid. Stir constantly so nothing sticks.8 Step 8: Transfer to a serving platter, scatter the green onion over the top and serve immediately with calamansi or lemon wedges.getsaucepan.com/r/1fa6a895-7d29-55db-8ee0-8ce1144ed637
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