Pancit Canton

Method

1. Slice the pork and chicken into thin strips 1 cm wide and 5 mm thick, and devein the prawns. Cut the carrot into 5 cm matchsticks, halve the snow peas on the diagonal, slice the celery 5 mm thick on the diagonal and shred the cabbage 1 cm wide. Thinly slice the onion and mince the garlic. Stir the soy sauce and oyster sauce into the chicken stock.

   Add in this stepPork belly (or shoulder) 100 gChicken thigh (or breast) 120 gRaw peeled prawns 6Carrot 60 gSnow peas (or green beans) 60 gCelery 40 gCabbage 120 gOnion ½Garlic cloves 3Chicken stock 340 mlSoy sauce 1½ tbspOyster sauce 1 tbsp

2. Heat the oil in a 28 cm wok or deep frying pan over medium heat and fry the garlic and onion for 1 min, until fragrant and the onion starts to turn translucent. Turn up to medium-high heat, add the pork and stir-fry for 3 min 30 sec, until no pink remains and the edges are golden.

   Add in this stepCooking oil 1½ tbsp

   medium heat→medium-high heat

3. Add the chicken and stir-fry over medium-high heat for 3 min, until white all the way through. Add the prawns and cook for 2 min more until pink and curled, then pick out just the prawns and set them aside on a plate.

   medium-high heat

4. Add the carrot, snow peas and celery and stir-fry over medium-high heat for 2 min, until bright but still crunchy. Add the cabbage and stir-fry for 1 min more until just wilted, then lift out only the vegetables onto the prawn plate, leaving the meat in the pan.

   medium-high heat

5. Pour in the stock mixture and bring it to a rolling boil over high heat for 1 min 30 sec. Add the noodles, lower to medium heat and keep lifting and turning them with tongs for 4 min, until they have absorbed all the liquid and are tender but springy. If the noodles are still hard and the pan is dry, add 2 to 3 tbsp water.

   Add in this stepDried pancit canton noodles (or dried egg noodles) 150 g

   high heat→medium heat

6. Return the vegetables and prawns, sprinkle with pepper and toss over medium heat for 1 min until evenly mixed. Taste and add a little more soy sauce if needed.

   Add in this stepGround black pepper 2 pinch

   medium heat

7. Pile onto a large platter, scatter with sliced spring onions and serve with calamansi. Squeeze the calamansi over just before eating.

   Add in this stepSpring onions 1Calamansi (or lime wedges) 4