Seafood Pancit Canton

Method

1. Heat the oil in a wide wok over medium-high heat; sauté the garlic and onion until fragrant.
2. Add the shrimp, squid and crab sticks and stir fry just until the seafood turns opaque.
3. Scoop the seafood out of the wok and set aside so it does not overcook.
4. In the same wok, add the carrot and mushrooms and cook for about 2 minutes.
5. Pour in the stock, soy sauce, oyster sauce and sesame oil if using; bring to a boil.
6. Add the pancit canton and simmer, tossing frequently, until the noodles soften and absorb most of the sauce.
7. If you prefer a slightly thicker, glossy finish, stir in the cornstarch slurry and cook briefly until the sauce thickens.
8. Add the cabbage and reserved seafood back into the wok.
9. Toss for 1–2 minutes until the cabbage wilts and everything is heated through.
10. Season with pepper and additional soy sauce if needed; serve hot with calamansi on the side.