Ingredients
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 lb. pork shoulder, sliced thinly
- 1 chicken breast, deboned and sliced thinly
- 1/2 lb shrimp, peeled
- 2 tbsp soy sauce
- 2 cups chicken broth
- 1 cup cabbage, shredded
- 1 cup green beans, julienned
- 2 carrots, julienned
- 3/4 cup dried black or shiitake mushrooms (optional)
- 1 pkg (1 lb) pancit canton (Chinese wheat noodles)
- 1/2 tsp freshly ground black pepper
- Patis (Filipino fish sauce), to taste (optional)
- 4 green onions, sliced
- 1 lemon or kalamansi, cut into wedges
Directions
If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.
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By barbara.hahn@ho...
San Diego, 43
on August 16, 2012
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Made this last night - SUPER! I did make a couple of changes (due to ingredents on hand, I used frogen peas in stead of green beans, celery chopped fine, and a little more chicken broth. Next time I think I'll break the noodles only for easier mixing. Really a very good dinner, with lots of left overs! Next time I think I'll add lumpia.
I say - TRY IT! You'll love it!
By skystone
Boerne, TX
on September 08, 2011
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I altered the recipe as follows: I doubled the broth, added more carrots, double the amount of oyster sauce, 2 thinly sliced small broccoli crowns, 4 stalks celery, 2 stalks leeks (that were left over, and used 1 bag each of julienne carrots and shredded cabbage, and 1 lb chorizo instead of pork shoulder. Delicious! Great way to get kids to eat veggies.
It made a huge amount, and it was delicious!
By AirForce Flygal
Auburn, WA
on August 09, 2010
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Needed no added salt. Was very tasty. Putting the shrimp in at the same time as the thin sliced chicken and pork caused the shrimp to be overdone by the time the dish was finished cooking. Very easy to make if you do all the prep work before you start. I will make it again. I used a Thai fish sauce and it also enhanced the dish.
Read all 11 reviews