Pancit Canton(Sauteed Egg Noodles)

• 14 to 16 oz. egg noodles (choice of wide or thin)
• 2 Tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 medium size onion, sliced
• 1 c. pork, sliced thinly
• 1 c. medium size shrimp, shelled
• 2 carrots, sliced thinly into 2-inch strips
• 2 celery stalks, sliced thinly diagonally
• 1/2 whole cabbage, sliced thinly
• 2 c. chicken stock
• 2 Tbsp. soy sauce
• salt and pepper to taste
• lemon slices

1. In a deep nonstick pan over medium heat, saute garlic in oil until lightly browned. Add onion, pork, shrimp, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for 5 to 8 minutes until vegetables are crisp-tender. Take out meat and vegetable mixture and set aside.

egg noodles, vegetable oil, garlic, onion, pork, shrimp, carrots, celery stalks, cabbage, chicken stock, soy sauce, salt, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38495 (may not work)