Pancit Canton

Ingredients:

• 1 pack (227 g) canton noodles (I personally like the UFC brand)
• 1/4 kg pork (thinly sliced)
• 1 cup fish ball/squid ball/kikiam (sliced in half)
• 1/4 kg cabbage (chopped)
• 1 medium size carrot (sliced)
• 1 pc green/red bell peper (sliced)
• 6 tbsp oyster sauce
• 6 tbsp soy sauce
• 4 cloves garlic (minced)
• 1 medium size onion (sliced)
• 3 cups water
• 1 pc broth cube
• 4 tbsp cooking oil
• salt and pepper to taste

Cooking Procedure:

1. If pork is fatty, boil it first in small amount of water and fry on its own fat until brown. Discard the fat.
2. Heat the wok/pot and pour in the cooking oil.
3. Saute garlic and onion.
4. Add the pork, fish ball/squid ball/kikiam, and broth cube.
5. Add in oyster sauce and soy sauce. Mix.
6. Pour in water and bring to a boil.
7. Put in noodles and mix until noodles absorb the liquid.
8. Add the vegetables and mix for 5 minutes.
9. Serve and enjoy!

Serves 4