Pancit Sotanghon

• 1/2 cup carrot
• 1/2 cup snow peas
• 1/2 cup chicken
• 1/2 cup shrimp
• 2 green onions
• 1/2 cup onion
• 1 garlic clove
• 1/2 cup cabbage
• 1 cup chicken broth
• 2 chicken bouillon cubes
• 3 tablespoons soy sauce
• 1 lb rice noodles
• 1/2 lb pancit canton noodles
• 1 cup water
• 2 tablespoons oyster sauce
• 3 tablespoons peanut oil
• 1/2 teaspoon pepper

1. Immerse rice noodles in warm water or stock for 10 minutes; drain and set aside.
2. Heat oil in wok.
3. Saute crushed garlic and finely chopped onion.
4. Add cubed chicken and shelled shrimp.
5. Add snow peas.
6. Add grated carrots and shredded cabbage.
7. Cook until slightly tender.
8. In another pan bring 1 cup water to boil. Add bouillon, then add noodles, soy sauce, and pepper.
9. Once noodle absorb stock, add vegetables.
10. Add oyster sauce.

carrot, snow peas, chicken, shrimp, green onions, onion, garlic, cabbage, chicken broth, chicken bouillon cubes, soy sauce, rice noodles, noodles, water, oyster sauce, peanut oil, pepper

Taken from www.food.com/recipe/pancit-sotanghon-342453 (may not work)