Month: April 2014

INGREDIENTS

8 ounces flour sticks (pancit canton noodles)

4 to 6 ounces vermicelli noodles (sotanghon) soaked in water

1 1/2 to 2 cups chicken stock

1/2 lb pork, sliced

1/2 lb chicken, boiled and shredded

4 pieces Chinese sausage, sliced

1 lb shrimp, shelled and heads removed

3 cups cabbage, chopped

3/4 cup carrots (julienned)

1/2 cup dried wood ear, soaked in water and chopped

1 medium onion, diced

1/2 cup shrimp juice (derived by pounding the head of the shrimp)

1/2 cup soy sauce

1 piece chicken cube or bouillon

1 tablespoon garlic, minced

Salt and ground black pepper to taste

2 to 3 tablespoons cooking oil

Take note: you cannot see any shrimp  and chicken in my photo since I modified my ingredients due skin allergy.

DIRECTIONS

1. Heat a cooking pot then pour-in cooking oil.
2. Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
3. Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
4. Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.
5. Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
6. Add the soaked vermicelli then stir. Cook for a minute.
7. Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
8. Top with green onions and place calamansi on the side.
9. Serve hot.

ENJOY!