Pancit Canton

Ingredients

• 14 oz pancit canton noodles
• ¾ lb pork shoulder
• ½ lb shrimp (optional)
• 2 cup chicken broth
• ¼ cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 4 clove garlic
• 1 medium onion
• 2 medium carrots
• ½ head cabbage
• 4 oz snow peas
• 2 green onions (optional)
• 1 lemon (optional)
• 2 tbsp vegetable oil
• ½ tsp black pepper

Steps

1. Prepare ingredients: Thinly slice pork, mince garlic, slice onion, julienne carrots, shred cabbage, and trim snow peas. If using shrimp, peel and devein.
2. Cook pork: Heat vegetable oil in a large wok or skillet over medium-high heat. Add pork and cook until browned and cooked through, about 5-7 minutes. Remove pork and set aside.
3. Sauté aromatics and vegetables: Add garlic and onion to the same wok, cook until fragrant, about 1-2 minutes. Add carrots, cabbage, and snow peas, stir-fry for 3-5 minutes until tender-crisp.
4. Combine sauces: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, and sesame oil.
5. Cook noodles: Add the cooked pork back to the wok with the vegetables. Add the pancit canton noodles and pour in the sauce mixture. Toss well to coat the noodles and vegetables.
6. Simmer and finish: Bring to a simmer and cook, stirring frequently, until the noodles are tender and most of the liquid has been absorbed, about 5-7 minutes. If using shrimp, add during the last 2-3 minutes of cooking.
7. Season and serve: Season with black pepper to taste. Garnish with chopped green onions and lemon wedges, if desired, and serve immediately.