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Pancit Canton pasta, filipino 1/2 lb shrimp -- peeled 1 tablespoon cornstarch 1 eggwhite 1 chicken breast -- sliced 2 cloves garlic -- crushed 1 onion -- chopped 1/4 cup pork or kielbasa -- sliced 2 tablespoon soy sauce 1 1/2 cup chicken broth 1 carrot -- strips 1/2 head cauliflower -- 1 flowerettes 4 cabbage leaves -- shredded 1/4 cup snow peas Coat shrimp and chicken with cornstarch/eggwhite. Saute garlic, onion, pork, chicken and shrimp. Add soy sauce. Pour broth in and bring to boil. Then add vegetables. Thicken with cornstarch . Stir in dried canton noodles and cook 10 minutes. By acandice@juno.com (angie c Valencia) on Mar 7, 1997 NOTES : I add any veggie or meat that I have on hand. I also add some broken up fried egg. The noodles will soak up much of the liquid. This dish should be a bit on the dry side. Recipe By : Let's Cook with Nora, Nora V Daza Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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