My husband’s best friend and his family came down last weekend for Memorial Day. His wife is so sweet and such a great cook! She is Filipina and usually brings pancit and lumpia. My husband loves those dishes and I tried to make them – once. Mine were a terrible flop, so now he just bribes Vicky into bringing them when they visit.
For this recipe, you will need one whole chicken, one pound of pork, a cup of shrimp (cooked, deveined and unshelled), straw mushrooms, water chestnuts, 1/2 head of bok choy or cabbage, carrots, snow pea pods, soy sauce, garlic cloves, one medium onion, vegetable oil, 2 packages of pancit canton noodles (vermicelli or angel hair pasta will work too), green onions, peppercorns, and a lemon.
There is quite a bit of prep for this recipe. You will need to cut the pork into thin strips. You will also need to julienne the bok choy or cabbage and one carrot. Cut the medium onion into slices and cut the four or five green onions into strips. Cut your lemon into slices.
Bring the chicken to boil in a large pot with half of the sliced onion and a few peppercorns. Make sure you put enough water in the pot to cover the chicken. Once it is done, remove the bones and save the stock.
Heat two tablespoons of oil in a wok. Saute two cloves of crushed garlic and the rest of the onion. Add the chicken meat and one pound of pork. Cook until the pork is brown then add half of the chicken stock. Allow that to boil for three minutes then add salt, pepper, and soy sauce to taste. Let that simmer for about three minutes. Add one cup of shrimp, one can of straw mushrooms, julienned carrot, one can of water chestnuts, 1/2 head of julienned bok choy or cabbage, and a handful of snow pea pods. Let that simmer covered for another three minutes. Add the rest of the chicken stock to the wok. Add the 2 packages of pancit canton noodles or one package of pasta and cook until the noodles are soft.
When finished, garnish with the sliced green onions and sliced lemon.