Pancit Canton

Ingredients:

3 tablespoons cooking oil

5 cloves garlic, minced

3/4 cup sliced onion

2 cups rotisserie chicken breast, cut in big strips

1/2 cup kintsay (Chinese celery) chopped

2 tablespoons soy sauce

1 1/2 tablespoons oyster sauce

1 can 14.5-ounces low sodium chicken broth (Swanson brand)

1 cup carrot cut in strips

10 pieces peeled and deveined shrimps (optional ingredient)

1 small cabbage shredded

1 cup snow peas, string edges removed

227 to 250 grams pancit canton (flour stick noodles, Excellent brand)

1 lemon, sliced

Instructions:

Heat the wok. Put oil then sauté garlic until light brown. Add and sauté onion until soft. Add the chicken and stir fry for 1 minute. Stir in the kintsay (Chinese celery). Add soy sauce and oyster sauce. Stir. Pour in the chicken broth and let boil. Add the carrots. Cover and simmer for 1 minute. Add the shrimp. Cook for 1 minute. Add the cabbage and snow peas. Stir, cover and cook for 2 minutes or until vegetables are half-cooked. Then push to one side of the wok to make space for the noodles. Put in the noodles, stir and let absorb the broth. Continue cooking for 2 minutes while mixing and blending the noodles with the rest of the ingredients. Turn off the heat. Transfer to a large serving dish. Serve with slices of lemon. Enjoy.