Pancit Canton

Ingredients

• Pancit Canton noodles (8 ounces)
• Vegetable oil (2 tablespoons)
• Chicken breast (1 cup, sliced)
• Shrimp (1 cup, peeled and deveined)
• Garlic (3 cloves, minced)
• Onion (1, sliced)
• Bell pepper (1, sliced (any color))
• Carrots (1 cup, julienned)
• Cabbage (2 cups, shredded)
• Soy sauce (3 tablespoons)
• Oyster sauce (2 tablespoons)
• Fish sauce (1 tablespoon)
• Salt (to taste)
• Pepper (to taste)
• Green onions (for garnish, chopped)
• Lemon wedges (for serving)

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 sliced chicken breast and shrimp to the wok. 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 minced garlic, sliced onion, and sliced bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. Add the julienned carrots and shredded cabbage to the wok. Stir-fry for another 2-3 minutes until they begin to soften.
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 and heated through.
8. Season with salt and pepper to taste. Stir-fry for another 2-3 minutes to ensure everything is thoroughly mixed and heated.
9. Remove from heat and garnish with chopped green onions.
10. Serve hot with lemon wedges on the side for an extra burst of flavor.