Pancit Canton Sauteed Egg Noodles

-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.