Pancit-Bam-i

• 1 pound of canton noodles
• 2/3 pound of rice noodles
• ¹⁄₂ pound of chicken breast
• 1 pound of pork
• 1 pound of medium sized shrimp
• 4 pieces of chorizo (chinese sausage)
• 5 cloves of garlic, crushed then peeled
• 1 medium-sized onion, sliced
• 1 medium-sized red bell pepper, sliced
• 1 medium-sized green bell pepper, sliced
• 1 cup of brocolli heads
• 1 cup of cauliflower heads
• ¹⁄₂ cup of carrots, jullienne cut
• ¹⁄₂ cup of snow peas
• ¹⁄₂ cup of shredded cabbage
• ¹⁄₂ cup of chopped mushroom
• 4 tablespoons of soy sauce
• 2 tablespoons of vinegar
• 4 tablespoons of cooking oil
• 1 teaspoon of brown sugar
• ¹⁄₂ teaspoon of freshly ground black pepper
• ¹⁄₄ cup of sliced green onions for garnishing (optional)

Cooking Instructions:

1. In a pot boil the chicken breast in 2 cups of water with a dash of salt until the chicken is cooked through.
2. Remove the chicken from the water and save the water for later use.
3. When the chicken has cooled enough to be handled, shred it by pulling it apart with your hands and set it aside as well.
4. Marinate the pork in 2 tablespoons of soy sauce and cane vinegar for at least 10 minutes.
5. In a large pan or wok over medium-high heat, sauté the pork for about 2 minutes with a little cooking oil until it is cooked through then remove it from the pan.
6. When the pork has cooled enough to be handled, slice it into thin strips.
7. Now take the chorizo and chop it into small pieces.
8. Put the chorizo in the same pan over medium heat (do not add any cooking oil to the pan).
9. When the chorizo renders its own oil stir fry until it is fully cooked then remove it from the pan and set it aside.
10. Next peel the shrimp and add them to the pan along with a little cooking oil.
11. Stir fry the shrimp until they become pink in color.
12. Carefully take the shrimp out of the pan using a slotted spoon, leaving the shrimp flavored oil in the pan.
13. Cut the shrimp into small pieces then set it aside.
14. In the same pan with the shrimp flavored oil sauté the garlic and onions over medium heat.
15. Add the chicken and pork back to the pan and sauté for about 2 minutes.
16. Now add the green and red bell peppers, broccoli, cauliflower, carrots, snow peas, and cabbage.
17. Sauté for 5 minutes while frequently stirring.
18. Pour in about one cup of the chicken broth that you saved from earlier (use enough broth to cover mixture in the pan).
19. Add 2 tablespoons of soy sauce and 1 teaspoon of brown sugar.
20. Stir it all together then let it simmer for about 10 minutes.
21. While the broth boils soak the rice noodles in cold water and cut them the length you want them to be with scissors.
22. In a separate container soak the mushrooms for a few minutes and then coarsely chop them.
23. Once the broth has boiled for 10 minutes, add the rice noodles and mushrooms and mix thoroughly then let it cook for 5 more minutes.
24. Add the canton noodles then frequently stir while it cooks for 10 – 15 minutes or until the canton noodles are soft.
25. Now add soy sauce to taste (do not use salt).
26. Add the chorizo pieces and ground black pepper then stir for another 5 minutes.
27. Remove it from the heat and transfer it to a serving dish.
28. Garnish with spring onions and serve with calamansi or lemon.

source :  Filipino chow

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