Pancit Canton

Ingredients

• 400g dried pancit canton or flour stick noodles
• 200g pork belly, sliced thin
• 200g chicken thigh, sliced thin
• 200g raw prawns, peeled
• 1 onion, sliced
• 6 garlic cloves, chopped
• 2 carrots, cut into matchsticks
• 200g cabbage, shredded
• 150g green beans, sliced on the diagonal
• 1 red pepper, sliced
• 700ml chicken stock
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 4 calamansi or 1 lemon, cut into wedges
• 2 spring onions, sliced

Before you cook

• Slice the pork, chicken, onion, carrots, cabbage, beans and pepper and keep each in its own pile.
• Mix the soy sauce, oyster sauce and black pepper in a small bowl.
• Measure the chicken stock into a jug and keep it within reach of the stove.

Steps

1. Heat 2 tablespoons of the oil in a large wok over high heat.
2. Fry the pork belly for 4 minutes until the edges crisp and the fat renders.
3. Add the chicken and stir-fry for 3 minutes until it is opaque.
4. Add the prawns and cook for 90 seconds until pink, then lift all the meat out onto a plate.
5. Pour the remaining oil into the wok and fry the onion and garlic for 2 minutes until soft.
6. Add the carrots and green beans and stir-fry for 3 minutes.
7. Add the cabbage and red pepper and toss for 2 minutes so they soften but stay bright, then lift the vegetables out onto the plate.
8. Pour the chicken stock and the sauce mixture into the wok and bring it to a rolling boil.
9. Add the dry noodles and press them under the liquid.
10. Cook the noodles for 5 to 7 minutes, lifting and turning them with tongs, until they have absorbed nearly all the stock and are tender.
11. Return the meat and vegetables to the wok and toss everything together for 2 minutes.
12. Taste and add more soy sauce if the noodles need it.
13. Turn the pancit onto a large platter, scatter over the spring onions, and tuck calamansi wedges around the edge for squeezing at the table.