Ingredients

The following ingredients have 8 Servings
  • 1 cup cabbage (thinly sliced)
  • 1 cup baby bok choy
  • 1 cup carrots
  • 1 cup green beans (sliced on the bias)
  • 1/2 cup chopped celery (sliced on a bias)
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onion
  • 3 teaspoons minced garlic ((2-3 cloves))
  • 1/2 pound shrimp (peeled and deveined)
  • 1/2 pound pork tenderloin (sliced into thin, 2-inch pieces)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 8 ounces Pancit Canton flour noodles ((227 grams))
  • 1/4 cup chopped cilantro
  • Lemon or kalamansi slices (for serving)

Instruction

  • Bring 5 cups of water in a pot to boil. As the water heats up, prepare an ice bath in a large bowl and a paper towel lined plate and set aside. Once the water comes to a boil, salt the water with about a tablespoon of salt and drop in the vegetables, blanching for about 1 minute. Use a slotted spoon to transfer the vegetables into the ice bath and let it sit for 2 minutes. When the vegetables are cool, drain the vegetables, place on the lined plate, and set aside.
  • Heat the olive oil in a wok over medium-low heat. When the oil is hot, add the onion and garlic, and cook for about 3 minutes, or until the onion is translucent.
  • Add the shrimp to the pan and let it cook for about a minute or until it just turns pink and it curls up. Using a slotted spoon, remove from the wok and set aside.
  • Add the pork, season lightly with salt and pepper, and cook for about 2 minutes, stirring periodically. Stir in the chicken broth, water, soy sauce and Worcestershire sauce and bring to a boil. Let it simmer for about 5 minutes.
  • Add the noodles into the wok, tossing the noodles as it absorbs the sauce. If you find that the noodles are too dry, add a little water if necessary. When the noodles are soft, stir in the reserved vegetables and shrimp, tossing to combine. Cook for about another minute more.
  • Transfer the pancit to a serving dish, garnish with cilantro. Serve immediately, with a squeeze of lemon juice to taste.