Pancit Canton

Ingredients

• Lemon wedges (for serving)
• Green onions (2 stalks, chopped (for garnish))
• Salt and pepper (to taste)
• Vegetable oil (2 tablespoons)
• Fish sauce (1 tablespoon)
• Oyster sauce (2 tablespoons)
• Soy sauce (3 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Bell pepper (1, sliced)
• Cabbage (1/2 head, shredded)
• Carrots (2, julienned)
• Shrimp (1/2 pound, peeled and deveined)
• Chicken breast (1, boneless and skinless, sliced)
• Pancit canton noodles (1 pound)

Instructions

1. Cook the Pancit Canton noodles according to package instructions. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. Add the chicken breast and shrimp. Cook until the chicken is no longer pink and the shrimp turns pink, about 3-4 minutes. Remove from the wok and set aside.
4. In the same wok, add the garlic, onion, and bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. Add the carrots and cabbage. Stir-fry for another 2-3 minutes.
6. Return the cooked chicken and shrimp to the wok. Mix well with the vegetables.
7. Add the cooked Pancit Canton noodles to the wok. Pour in the soy sauce, oyster sauce, and fish sauce. Toss everything together until well combined.
8. Season with salt and pepper to taste. Stir-fry for another 2-3 minutes to heat everything through.
9. Remove from heat and garnish with chopped green onions.
10. Serve hot with lemon wedges on the side.