½ kilo pancit canton (thick egg noodles)
½ kilo mung bean sprouts
1 pc large carrot cut into strips
1 pc chayote squash cut into strips
2 onions sliced
5 cloves garlic chopped
½ kilo cabbage shredded
1 pc broth cubes
2 tbsp cooking oil
½ cup water
2 tbsp soy sauce
Salt and ground pepper to taste
In a pan, heat the oil. Sauté the garlic and onions, add the veggies (carrots, cabbage, and chayote). Add water and put in the broth cubes. Simmer for 2 to 3 minutes. Add the pancit canton and cover for a minute. Put in the mung bean sprouts, mix together all the ingredients. Put in soy sauce, salt and pepper to taste, stir. Cook for another 2 to 3 minutes. Don’t overcook the pansit.
Best served with calamansi juice. Share and enjoy!