Ingredients
½ lb (~250g) pancit canton noodles (flour noodles)
1 medium yellow onion, sliced
4 cloves garlic, crushed
½ cup chopped parsley
3 tablespoons cooking oil
12 pieces squid balls, sliced into quarters
4 pieces lobster balls, sliced (optional)
½ cup carrots, julienne
½ small cabbage, chopped
1½ cup chicken stock or broth
3 to 4 tablespoons soy sauce
¼ teaspoon ground black pepper
Instructions
Heat the cooking oil in a wok. Saute the garlic, onion, and parsley. Add the ground black pepper.
Add the squid and lobster balls. Stir fry for 2 to 3 minutes.
Pour-in the soy sauce and chicken broth. Let boil.
Lay the flour noodles over. Cover the wok. Let it stay for 1 to 2 minutes. This will let the flour noodles absorb the steam, which will make it soft and easy to handle.
Remove the cover and gently toss the noodles. Makes sure that all the ingredients are well incorporated. Cook until the liquid dries up
Squeeze some lime, and then toss some more.
