Pancit is one of our traditional Filipino noodle dishes
1 pkg (16 oz) rice noodles (bihon)
1 lb shrimp, shelled and deveined
1 lb boneless chicken breast, sliced thin
1 cup sausage hamonado or chinese lup cheong, sliced thin
1 cup carrots, julienned
1 cup Chinese parsley (flat-leaf parsley), chopped
2 cups cabbage, chopped
1 onion, sliced
4-5 cups of broth
1/2 cup Aloha shoyu
salt and pepper
Heat oil in wide skillet or wok. Saute chicken until it changes color. Remove from heat and set aside.
Saute shrimp until pink. Remove from heat and set aside. Saute sausage hamonado until browned. Remove from heat and set aside.
In a stock pot, combine broth and soy sauce. Bring to a boil. Submerge dry noodles and cook until loosened, around 2 to 3 minutes. Drain noodles and set aside. Reserve broth.
Meanwhile, in the wok, heat additional oil as necessary. Saute onions until tender. Add carrots and cabbage, saute until tender yet crisp. Add chicken, sausages, shrimp and parsley. Season with salt and pepper to taste.
Stir in noodles and combine well. Pour in broth in one cup increments, adding more as needed to bring noodles to al dente texture. Garnish with chopped green onions and serve with fresh lemon wedges.
1) Chinese sausages can be substituted for sausage hamonado (longanisa hamonado)