Ingredients:

  • 16 oz Pancit Canton flour noodles
  • 8 oz boneless skinless chicken thighs, sliced into bite-sized pieces
  • 8 oz large raw shrimp, peeled and deveined
  • 2 cups water or chicken broth
  • 2 1/2 tsp chicken bouillon powder
  • 2 1/2 Tbsp oyster sauce
  • 2 1/2 Tbsp dark soy sauce
  • .5 tsp cracked black pepper
  • .5 small onion, diced
  • .5 small head cabbage, chopped
  • .5 medium carrot, julienned or thinly sliced
  • .25 lb sugar snap peas, ends trimmed
  • .25 cloves garlic, minced
  • .25 scallions, chopped (for garnish)
  • .5 tsp sesame oil

Instructions:

  1. Begin by washing all your vegetables thoroughly. Cut the cabbage into thin strips, slice the carrot into julienne pieces, dice the onion finely, and trim the ends of the sugar snap peas. Mince the garlic and chop the scallions for garnish.
  2. In a large wok or frying pan over medium heat, add a splash of oil. Once hot, sauté the minced garlic and diced onion until they become translucent—about 3 minutes. Next, add in the sliced chicken thighs; cook until fully cooked through (approximately 5–7 minutes). Once cooked, add in the shrimp; sauté until they turn pink—usually about another 3–4 minutes. Remove both from heat and set aside on a plate.
  3. Using the same pan without cleaning it out (to retain those lovely flavors), toss in your prepared vegetables except for cabbage—the carrots and sugar snap peas—and sauté them for about 2–4 minutes until slightly tender but still bright in color. Remove them from heat as well.
  4. Pour your water or stock back into the pan along with bouillon powder to create flavorful broth; bring this mixture to a boil over medium-high heat. Once boiling vigorously, gently add in your Pancit Canton noodles along with oyster sauce and dark soy sauce. Stir gently to ensure that noodles are submerged completely.
  5. After approximately two minutes of cooking (or when noodles start softening), return both cooked chicken/shrimp mix along with pre-sautéed veggies back to your noodle mixture; finally fold in chopped cabbage at this stage too! Turn off heat after everything is mixed well together so that residual steam can finish cooking any remaining crunchiness from veggies while melding flavors beautifully!
  6. Transfer to serving plates immediately while hot! Drizzle sesame oil on top before garnishing generously with fresh scallions!