Pansit
Serves 8-12
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2-3 breasts of chicken, sliced into thin strips
2 cups chicken stock
1 lb of pork, sliced into thin strips
1 cup of small shrimp (not bay shrimp)(cooked, deveined and shelled)
1 can of straw mushrooms (optional)
1 can of water chestnuts
1/2 head of bok choy or cabbage, sliced
1 piece of carrot, julienned
a few pieces of snow pea pods
1/2 lb of mussels or scallops (optional)
soy sauce to taste
salt to taste
black pepper to taste
patis (fish sauce) to taste
2 cloves of crushed garlic
1 medium sized onion
oil
2 packages of pancit canton (noodles) or angel hair pasta
5 green onions
1 lemon
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Could also substitute for the noodles: rice noodles, vermicelli or even udon noodles
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Heat oil in a large pan (or wok if possible) and sauté garlic and onion slices until the onion is transparent.
Add chicken and pork. Cook until chicken and pork pork is brown.
Add half of the chicken stock. Boil for about three minutes.
Add salt, soy sauce, fish sauce, black pepper to taste. Simmer for about another three minutes.
Add shrimps, mushrooms, carrots and other ingredients except the noodles itself.
Simmer for another 3 minutes or so (covered).
Add the remaining stock.
Adjust the taste with salt, pepper, patis (fish sauce) and soy sauce.
Add the noodles. Mix thoroughly until noodles are soft. (@ 8-10 minutes)
Garnish with sliced green onions and sliced lemon.
Served traditionally with lemon juice.
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