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Ingredients

• 1/2 pound pork, cubed
• 4 tablespoons vegetable or corn oil
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 cups snow peas
• 1 cup sliced celery
• 1 tablespoon sesame oil
• 1 chicken breast
• 2 tablespoons minced garlic
• 1/2 pound shrimps, shelled, deveined and cut lengthwise
• 1 tablespoon patis or salt
• 2 cups cabbage, sliced into inch strips
• 1/4 cup diced scallions (reserve some for garnish)
• 12 ounces Cantonese noodles (egg noodles)
• 4 cups water
• 1/2 cup chopped onion
• 1/2 cup Chinese sausage, sliced into 1/8-inch-thick pieces
• 2 cups cauliflower (divided into flowerets)
• 1 cup diced carrots
• 2 tablespoons soy sauce

Instructions

1. In a stockpot, boil pork and chicken breast in 4 cups water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups broth.
2. In frying pan, heat oil and saute garlic till brown; add onion and cook till transparent. Season with salt. Stir in pork, chicken, shrimps, Chinese sausage, pepper and patis or salt. Simmer for 20 minutes. Add reserved broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook till done. Season with patis or salt and pepper to taste. Top with scallions.

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Do you have a better Sauteed Egg Noodle-Cantonese Style (Pancit Canton) recipe?