Entree: Palau – Pancit (Stir-fried noodles with meat, seafood, and vegetables in a savory soy-based sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) dried egg noodles (pancit canton or similar)
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined (about 12 medium)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 2 cups (150 g) green cabbage, thinly shredded
- 1 cup (125 g) carrots, julienned or shredded
- 1 cup (100 g) green beans or snow peas, sliced diagonally
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1/2 cup (120 ml) chicken stock or water
- 1 tsp (5 ml) toasted sesame oil (optional)
- 2 scallions, thinly sliced (about 11/16 oz (20 g))
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 2 lemon or calamansi wedges per serving for squeezing

Show original ingredient measurements

- 8 oz (225 g) dried egg noodles (pancit canton or similar)
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined (about 12 medium)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 9 g)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cups (150 g) green cabbage, thinly shredded
- 1 cup (125 g) carrots, julienned or shredded
- 1 cup (100 g) green beans or snow peas, sliced diagonally
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1/2 cup (120 ml) chicken stock or water
- 1 tsp (5 ml) toasted sesame oil (optional)
- 2 scallions, thinly sliced (about 20 g)
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 2 lemon or calamansi wedges per serving for squeezing

Instructions

1. Cook the egg noodles according to package instructions until just al dente, drain, toss with a little oil to prevent sticking, and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a large wok or skillet over medium-high heat. Add pork slices and stir-fry until cooked through and beginning to brown, 3–4 minutes. Remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the wok. Sauté onion until softened, about 2 minutes, then add garlic and cook 30 seconds until fragrant.
4. Add carrots, green beans or snow peas, and cabbage; stir-fry 2–3 minutes until vegetables are crisp-tender.
5. Return pork to the wok, add shrimp, and stir until shrimp turn pink and are nearly cooked, about 2 minutes.
6. Pour in soy sauce, oyster sauce, and chicken stock; bring to a quick simmer. Add cooked noodles and toss thoroughly to coat and absorb sauce. If mixture seems dry, add up to 2 tbsp (30 ml) more stock.
7. Stir in sesame oil (if using), season with black pepper and salt to taste, and toss in sliced scallions.
8. Transfer to a serving platter and serve immediately with lemon or calamansi wedges for squeezing over the noodles.