Filipino Pancit Canton

Instructions

1. Prepare the noodles
   Soak the pancit canton noodles in warm water for about 10 minutes until slightly softened but not fully cooked. Drain well and set aside. This prevents the noodles from becoming too soft in the final dish.
2. Cook the proteins
   In a large wok or deep skillet, heat 1 tablespoon of oil over medium-high heat. Add the sliced chicken and pork belly, cooking until they begin to brown, about 4-5 minutes. Add the shrimp and cook until they turn pink, about 2 minutes more. Remove all proteins from the wok and set aside.
3. Sauté the aromatics and vegetables
   In the same wok, add the remaining tablespoon of oil. Sauté the garlic and onions until fragrant and translucent, about 2 minutes. Add the carrots and stir-fry for 2 minutes. Add the cabbage and snap peas, cooking for another 2-3 minutes until vegetables are slightly tender but still crisp.
4. Create the sauce
   Pour the chicken broth into the wok with the vegetables. Add the soy sauce and oyster sauce, stirring to combine. Bring the mixture to a simmer and let it cook for 2 minutes to blend the flavors.
5. Combine everything
   Add the softened noodles to the wok, gently tossing them with the sauce and vegetables. Return the cooked proteins to the wok. Continue cooking, carefully mixing everything together until the noodles absorb most of the sauce and are fully cooked, about 5-7 minutes.
6. Finish the dish
   Once the noodles are cooked and most of the liquid has been absorbed, drizzle the calamansi or lemon juice over the pancit canton. Give everything a final toss to incorporate the citrus flavor throughout the dish.
7. Garnish and serve
   Transfer the pancit canton to a large serving platter. Sprinkle the chopped green onions over the top. Serve immediately with additional calamansi or lemon wedges on the side for diners to add more citrus flavor if desired.