Pancit Canton

Ingredients

• 2 pounds of canton noodles
• 2 cups of pork, thinly sliced
• 2 heads of garlic, peeled and minced
• 1 onion, sliced
• 1 carrot, peeled and julienned
• 1 1/2 cups of snow peas
• 1 red bell pepper, cut into strips
• 1/2 head of cabbage, chopped
• 1 cup of green onions (scallions), chopped
• 5 pieces of chicken liver, cooked then sliced thinly
• 4 cups of meat stock
• 2 tablespoons of oyster sauce
• 2 tablespoons of soy sauce
• 1 dozen quail eggs (or 2 large chicken eggs cut into 4 pieces), hard boiled
• 2 calamansi or lemons, sliced
• 1 teaspoon of freshly ground black pepper
• 2 tablespoons of cooking oil

Instructions

1. In a pan, heat the cooking oil over medium-high heat.
2. Then briefly saute the garlic and onions.
3. Add the pork and cook until the color of the meat turns golden brown.
4. Add the soy sauce and cook for 2-5 minutes.
5. Now add 2 cups of meat stock and simmer for 5 minutes.
6. Then add the snow peas, bell pepper, carrots and cabbage.
7. Let simmer but do not cook the vegetables thoroughly as they will continue to cook while you add the rest of the ingredients.
8. Season this with oyster sauce and ground black pepper.
9. Add the remaining 2 cups of meat broth followed by pancit canton noodles.
10. Cover this then let it simmer until the noodles gets soft and the broth dries out.
11. Mix in the green onions, quail eggs, and cooked chicken liver.
12. Turn off the heat and transfer to a serving plate.
13. Serve with lemon on the side.

The other option to not overcook the vegetables are to blanch all the vegetables in a separate pot. Then add them after the pancit canton had absorbed all the liquid.