Pancit Canton

Instructions

1. Prepare the noodles
   Soak the dried pancit canton noodles in warm water for about 10 minutes until they start to soften. Drain well and set aside. This prevents them from becoming too soft during stir-frying.
2. Cook the proteins
   Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add garlic and onions, sautéing until fragrant. Add the chicken pieces and stir-fry for 3-4 minutes until lightly browned. Add the pork slices and cook for another 2-3 minutes. Finally, add the shrimp and cook until they turn pink, about 2 minutes. Remove the meats and set aside.
3. Stir-fry the vegetables
   In the same wok, add the carrots and stir-fry for 2 minutes. Add the cabbage and snap peas, continuing to stir-fry for another 2 minutes until the vegetables are crisp-tender but still vibrant in color.
4. Combine with sauces and broth
   Return the cooked meats to the wok with the vegetables. Add the soy sauce and oyster sauce, stirring to coat all ingredients evenly. Pour in the chicken broth and bring to a simmer.
5. Add the noodles
   Add the soaked and drained noodles to the wok. Using two large utensils (tongs or spatulas), gently toss and mix everything together, ensuring the noodles absorb the sauce. Cook for 5-7 minutes until the noodles are tender and most of the liquid has been absorbed.
6. Finish with acid
   Drizzle the calamansi or lemon juice over the noodles and toss once more to incorporate. This brightens the flavors and adds a fresh citrus note to balance the savory elements.
7. Serve and garnish
   Transfer the pancit canton to a large serving platter. Garnish with chopped green onions. Traditionally, additional calamansi or lemon wedges are served on the side for diners to add more citrus if desired.