Shrimp and Chicken Pancit Canton

Ingredients for Shrimp and Chicken Pancit Canton

• 8 oz (227 g) pancit canton flour noodles
• 1 Knorr shrimp cube
• 1/2 small cabbage, sliced
• 10–12 medium shrimp, peeled and deveined
• 4 oz chicken, boiled and shredded
• 12–15 snow peas
• 1 Chinese sausage, chopped
• 1 medium carrot, julienned
• 1/4 cup chopped parsley
• 1/4 cup soy sauce
• 1 medium yellow onion, sliced
• 4 garlic cloves, minced
• 1/2 teaspoon ground black pepper
• 1 1/2–2 cups water or beef broth
• 3 tablespoons cooking oil

How to cook Shrimp and Chicken Pancit Canton

1. 1.Heat oil in a pot and pan-fry shrimp for 40 seconds per side; remove and set aside.
2. 2.Sauté garlic and onion in the remaining oil, then add Chinese sausage and shredded chicken; cook for 2 minutes.
3. 3.Add soy sauce, water or broth, and shrimp cube; bring to a boil, cover, and cook over medium heat for 5 minutes.
4. 4.Add parsley, snow peas, carrot, and cabbage; cover and cook for 8 minutes. Stir in pepper.
5. 5.Lay pancit canton over the liquid, cover without stirring, and cook until softened.
6. 6.Gently toss noodles with shrimp, cover, and cook 3 minutes; serve with calamansi.