Ingredients
The following ingredients have 4 Servings
- 8 ounces 227 grams pancit canton (flour noodles)
- 1 Knorr shrimp cube
- ½ head small cabbage (sliced into small pieces)
- 10 to 12 pieces medium shrimp (shell and head removed)
- 4 ounces chicken (boiled and shredded)
- 12 to 15 pieces snow peas
- 1 Chinese sausage (chopped)
- 1 medium carrot (julienne)
- ¼ cup chopped parsley
- ¼ cup soy sauce
- 1 medium yellow onion (sliced)
- 4 cloves garlic (minced)
- ½ teaspoon ground black pepper
- 1 ½ to 2 cups water or beef broth
- 3 tablespoons cooking oil
Instruction
- Heat oil in a cooking pot.
- Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside.
- Using the remaining oil (you can add more oil if needed), sauté garlic and onion.
- Add the Chinese sausage and shredded chicken. Saute for 2 minutes.
- Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes.
- Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes.
- Put the ground black pepper into the pot. Stir.
- Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually.
- Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes.
- Transfer to a serving plate. Serve with lime or calamansi.
- Share and enjoy!
