Pancit canton(sauteed egg noodles)

 
                    PANCIT CANTON (SAUTEED EGG NOODLES)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 8 SERVINGS-----
    1       ea           14-16 oz. egg noodles
                         -choice
                         -of wide or thin
    2       ea           Tb vegetable oil
    3       ea           Clove garlic -- minced
    1       md           Onion -- sliced
    1       c            Cooked pork -- sliced thinly
    1       c            Med. shrimps -- shelled
    2       ea           Carrots -- sliced thinly into
                         -2-inch strips
    2       ea           Celery stalks -- sliced thinly
                         -diagonally
      1/2   ea           Of a whole cabbage -- sliced
                         -thinly
    2       c            Chicken stock
    2       ea           Tb light soy sauce
                         Salt and pepper to taste
                         Lemon slices
                         Patis (fish sauce) optional
 
   In a deep non-stick pan over medium heat, saute garlic
   in oil until lightly browned.  Add onion, pork,
   prawns, carrots, celery, cabbage, 1 tablespoon soy
   sauce, salt and pepper.  Stir while cooking.  Cook for
   5-8 minutes until vegetables are crisp-tender.  Take
   out vegetable and meat mixture. Set aside. In the same
   pan, boil chicken stock, 1 tablespoon soy sauce and a
   little salt and pepper. When liquid is boiling gently,
   add the egg noodles. Stir carefully until liquid has
   been absorbed and noodles are softer. Gently stir in
   half of the vegetable mixture taking care not to mash
   the noodles. When noodles are cooked, transfer to a
   serving platter and top with the rest of the vegetable
   mixture. Serve with slices of lemon on the side.
   Serves 6 to 8.
  
 
 
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