Ingredients

• 2 cups chicken broth or chicken stock
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp oil
• 1 lb pork belly or pork tenderloin sliced into small strips
• salt and pepper to taste
• 4 cloves garlic, peeled and crushed
• 1 shallot, or onion, peeled and diced
• 1 cup carrots, julienned
• 1 cup green beans, sliced diagonally
• 1 cup cabbage, chopped
• 8 oz pancit canton dried egg noodles

Directions

• In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside
• Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and release some fat (I cook until they are a bit crispy for more flavor).
• Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables – carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
• When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
• Taste and adjust seasoning, if needed. Serve immediately.

Notes

• 3-29-25
• I used Extra Wide Egg Noodles
• I added:
• Roma Tomato, Diced
• Chili Garlic Paste
• Sesame Oil

Photos