Pancit Bam-i

Cebu's famous pancit, a staple for every handaan in cebu.

INGREDIENTS

500 grams canton noodles
300 grams sotanghon noodles
1/2 cup chicken breast
1/2 lb. lean pork
1/2 lb. shrimps, peeled
4 pieces Chorizo bilbao (or Chinese sausage)
5 cloves garlic, crushed
1 medium onion, sliced
1 medium red pepper, sliced
1/2 cup carrots, julienned
1/2 cup snow peas
1/2 cup shredded cabbage
1/2 cup tenga ng daga (dried wood ear mushroom), chopped
4 tablespoons soy sauce,
2 tablespoons cane vinegar
4 tablespoons cooking oil
1 teaspoon brown sugar
1/2 teaspoon ground black pepper
1/4 cup sliced spring onions for garnishing (optional)

DIRECTIONS

1. Boil the chicken breast in 2 cups of water with a dash of salt, and shred (or slice into 1/2-inch strips). Set aside the broth for use later. Meanwhile, marinate the pork in 2 tablespoons of soy sauce and cane vinegar. Let stand for at least 10 minutes, then slice into 1/2-inch strips.

2. Saute the garlic and onions on medium heat in oil. Add the chicken and the pork, and saute for 5 minutes.

3. Add the sliced chorizo and peeled shrimp saute until shrimp turns pink. Add the red peppers and carrots. Saute for another 5 minutes.

4. Add one cup of the chicken broth that you had earlier set aside. Make sure you use enough broth to cover your meat-and-veggies mixture. Add 2 tablespoons s of soy sauce and 1 teaspoon of brown sugar. Mix together, and boil for 10 minutes.

5. While waiting for the broth to boil, soak the sotanghon and cut according to your desired size. In a separate container, soak the mushrooms and then chop coarsely.

6. Once the broth has boiled, add the sotanghon and the mushrooms, and mix thoroughly.

9. After 5 minutes, add the canton noodles, and mix for another 10 - 15 minutes, until the canton noodles are soft. By this time, most of the broth should have dried up (or more precisely, they’ve been absorbed by the noodles). Add a dash or so of soy sauce and ground black pepper to taste.

10. Just right before the noodles is cooked add the snow peas and shredded cabbage. Its much better to add this two last, to preserve its crunchiness upon serving.

10. Garnish with spring onions, and serve with calamansi (Philippine lemon) but here in down under a lemon is a good substitute for the calamansi. Serve while hot, Enjoy!