Pancit Canton

INGREDIENTS

• 2 tablespoons avocado oil
• 1 small onion, sliced
• 2 tablespoons garlic, minced
• 1½ cups green cabbage, thinly cabbage
• 1 cup carrots, julienned
• 1 cup snow peas
• 8 ounces canton noodles
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce, preferably Silver Swan
• 1½ cups chicken broth, or vegetable broth
• Kosher salt to taste
• Freshly cracked black pepper to taste

Garnish

• Calamansi or lemon wedges, for squeezing
• Freshly cracked pepper

INSTRUCTIONS

1. Add oil to a wok or skillet over medium-high heat, then add garlic and onion and keep a consistent stir. Sauté until onion is translucent, about 3 minutes.
2. Next, add celery and carrot and cook for 1 minute. Add cabbage and snow peas, then cook for 2 minutes. Season to taste with salt and pepper, then add oyster sauce, soy sauce and chicken broth.
3. Bring liquid to a boil then add pancit canton noodles. Cook and fold noodles until liquid is completely absorbed, 7-9 minutes.
4. Divide pancit canton among bowls and serve with a lemon (or calamansi) wedge and a grind of freshly cracked pepper.