Pancit Canton (Filipino Stir-Fried Noodles with Pork and Vegetables)

Instructions

1. Toss the pork with 1 tablespoon of the soy sauce and the pepper and leave for 10 minutes. Stir the remaining soy sauce, the oyster sauce and the stock together in a jug.
2. Heat 1 tablespoon of the oil in a large wok over high heat. Stir-fry the pork for 2 to 3 minutes, until cooked through. Add the shrimp and cook for 1 to 2 minutes, until pink. Lift everything out.
3. Add the remaining oil. Fry the onion and garlic for 1 minute, add the carrot and cook for 2 minutes, then add the cabbage and snow peas and cook for 2 minutes.
4. Pour in the sauce and bring to a boil. Add the noodles and toss with tongs for 4 to 5 minutes, until they have absorbed the liquid and turned tender.
5. Return the pork and shrimp to the wok and toss for 1 minute. Taste and add the fish sauce if needed.
6. Serve hot, topped with spring onions, with calamansi wedges to squeeze over.

Tips

• Dried canton noodles soak up a lot of liquid. If the wok looks dry before they soften, add stock a splash at a time, and do not rinse the noodles first.
• Use whatever vegetables you have. Green beans, bok choy and bell pepper are common additions, and sliced chicken or fried tofu can replace the pork.