1 pack pancit canton, uncooked 1 pc chicken breast 1 cup shredded cabbage 1 cup celery, chopped 1 cup carrots, julienned 2 cloves crushed garlic ½ onion, sliced thinly
Boil the chicken for about 20 minutes or until cooked. When it cools, set the broth aside and shred the meat. In a deep frying pan, sauté the garlic and onions in about 3 tbsp of oil. Add the shredded chicken and stir until the onions become clear. Season with salt and pepper, then add the carrots, celery and cabbage about one minute apart.
Set the vegetables aside to form a well in the middle of the pan. Pour in about half a cup of the chicken broth, then put in the pancit noodles. Cover the pan for about a minute, then stir in with the vegetables. Season with soy sauce. When the noodles are soft, turn off the heat and serve.
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