Squid Ball Pancit Canton (Chow Mein)

Ingredients for Squid Ball Pancit Canton (Chow Mein)

• 3 tablespoons cooking oil
• 4 cloves garlic, crushed
• 1 medium yellow onion, sliced
• 1/2 cup parsley, chopped
• 1/4 teaspoon ground black pepper
• 12 squid balls, quartered
• 4 lobster balls, sliced, optional
• 1/2 cup carrots, julienned
• 1/2 small cabbage, chopped
• 3–4 tablespoons soy sauce
• 1 1/2 cups chicken stock or broth
• 250 g pancit canton noodles
• Lime, for serving

How to cook Squid Ball Pancit Canton (Chow Mein)

1. 1.Heat oil in a wok; sauté garlic, onion, parsley, and black pepper until fragrant.
2. 2.Add squid balls and optional lobster balls; stir-fry 2–3 minutes.
3. 3.Add cabbage and carrots; toss and cook 5 minutes until beginning to soften.
4. 4.Add soy sauce and broth, then bring to a boil. Lay noodles over, cover, and steam 1–2 minutes.
5. 5.Uncover and gently toss until noodles are tender and liquid is absorbed; finish with lime juice.