Ingredients

The following ingredients have 6 Servings
  • 1/2 lb pork (sliced)
  • 1/2 lb chicken (boiled and shredded)
  • 4 pieces Chinese sausage (sliced)
  • 1 lb shrimp (shelled and heads removed)
  • 8 ounces flour sticks (pancit canton noodles)
  • 4 to 6 ounces rice noodles (sotanghon soaked in water)
  • 1 1/2 to 2 cups chicken stock
  • 3 cups cabbage (chopped)
  • 3/4 cup carrots (julienned)
  • 1/2 cup dried wood ear (soaked in water and chopped (also known as tenga ng daga))
  • 1 medium onion (diced)
  • 1/4 cup parsley (cleaned and chopped)
  • 1/2 cup shrimp juice (derived by pounding the head of the shrimp)
  • 1/2 cup soy sauce
  • 1 piece chicken cube or bouillon
  • 1 tablespoon garlic (minced)
  • Salt and ground black pepper to taste
  • 2 to 3 tablespoons cooking oil

Instruction

  • Heat a cooking pot then pour-in cooking oil.
  • Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
  • Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
  • Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.
  • Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
  • Add the soaked noodles then stir. Cook for a minute.
  • Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
  • Top with green onions and place calamansi on the side.
  • Serve hot. Share and enjoy! Mangaon na Ta!