Ingredients

The following ingredients have 4 Servings
  • 8 ounces 227 grams package Pancit Canton Noodles
  • 3 links Chinese sausage (Sliced into thin pieces)
  • 1/4 lb. pork (sliced thinly)
  • 1/4 lb chicken (boiled and shredded)
  • 1/2 cup chopped chicken liver
  • 2 cups snow peas
  • 1 medium carrot (julienne)
  • 1 cup sliced bell peppers
  • 1 1/2 cups chopped cabbage
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 cups water (this can be the water used to boil the chicken)
  • 1 piece chicken bouillon (chicken cube)
  • 3 cloves minced garlic
  • 1 small minced red onion
  • 3 tablespoons cooking oil
  • Salt and black pepper powder to taste

Instruction

  • Heat oil in a wok or wide pan.
  • Saute onion and garlic.
  • Add the pork. Stir fry for 1 minute.
  • Stir-in the chicken liver. Cook for another minute.
  • Gently add the shredded chicken and sliced sausage. Stir fry for 2 to 3 minutes.
  • Add soy sauce and oyster sauce. Pour-in water and bring to a boil.
  • Add the chicken cube. Stir until all ingredients are well blended.
  • Put-in the pancit canton. Increase the heat to high. Let the noodles absorb the liquid. Toss the noodles so that the liquid can be absorbed equally.
  • Set the heat to medium. Add the snow peas, cabbage, bell peppers and carrots. Gently toss the noodles every 20 seconds for 3 to 5 minutes.
  • Add salt and pepper as needed. Toss.
  • Serve!