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Prep Time: 00:45
Cook Time: 00:30
2 tbsp vegetable oil
1 onion, sliced
3 garlic cloves, crushed
1 lb. pork shoulder, sliced thinly
1/2 lb. shrimp, cleaned and peeled
2 tbsp soy sauce
2 c. chicken broth
1 c. cabbage, shredded
1 c. green beans, julienned
2 carrots, julienned
1 lb. package pancit canton
1/2 tsp ground black pepper
patis (filipino fish sauce), to taste (optional)
4 green onions, sliced
1 lemon, cut into wedges
1Heat oil over medium-high heat in wok or large skillet. Add pork and chicken and cook until browned.
2Add onions and cook until tender. Add garlic and cook for 1 minute. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil.
3Add cabbage, green beans, and carrots. Cook until vegetable are tender, yet crisp, about 5-8 minutes.
4Add shrimp and cook until just pink. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done (about 10 minutes).
5Remove from heat. Season with black pepper and paths. Garnish with green onions and lemon wedges.
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