- 3 tablespoons vegetable oil
- 2 cloves garlic, crushed
- 1 small onion, thinly sliced
- ½ lb. shrimp, shelled with tails on, and deveined *
- 1 boneless chicken breast, boiled and shredded
- 1 medium carrot, thinly sliced crosswise, about 3/4 cup
- ¼ lb. sugar snap peas, ends trimmed, about 1-1/2 cups **
- 2 to 3 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 8-ounce package dried pancit Canton noodles
- sea salt and freshly ground black pepper to taste
- 2 calamansi limes
- Heat 2 tablespoons of the oil in a wok or large pan over medium-high heat. Saute garlic until lightly browned. Add onions and saute until fragrant and softened.
- Add shrimp and stir fry until cooked. Add chicken and stir fry until well combined. Transfer meat to a large bowl and set aside.
- Add remaining tablespoon of oil to the hot pan. Add carrots and stir fry for a few minutes. Add sugar snap peas and stir fry for a couple minutes more. Stir fry the sugar snap peas only briefly, about two or three minutes, so the peas stay green and crisp. Transfer vegetables to the bowl with the meat and set aside.
- Pour chicken stock into the pan and bring to a boil. Add Canton noodles, soy sauce, and fish sauce.
- Turn the heat to medium and let the noodles simmer, stirring frequently until approximately 1/4 cup stock remains.
- Add the meat and vegetables back into the pan and stir fry everything together for about 30 seconds, allowing some of the stock to remain at the bottom of the pan.***
- Add salt and pepper to taste. Serve with a squeeze of calamansi.
Source: The Tummy Train
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