An easy variation of the traditional Filipino pancit, this pancit canton is tasty, easy and meat -free.
16ozpancit canton noodlescan be found in the Oriental aisle of supermarket
1small onionchopped roughly
15piecesfishballssliced or peeled shrimps ( fishballs can be found frozen in the Oriental supermarkets)
2large carrotssliced into strips
1small head of chinese cabbagecut into 2- 3 inch strips, rinsed and drained
1 425 gramscanned sardines in tomato sauceor three small cans ( found in the oriental. Asian aisles)
pepper to taste
Heat the oil in a wide skillet or wok and fry the fishballs ( or shrimp) for about 3-5 minutes until very lightly golden ( shrimps should turn light orange). Remove them to a plate and set aside.
Saute garlic and onion until soft. Add in the carrots. Toss around all ingredients in the pan and add the chicken broth. Bring the pan to a boil and add the oyster sauce and soy sauce.
Add the cabbage, then the sardines and stir ingredients around. Cook for two minutes or until the cabbage is slightly soft. Add the noodles in three to four batches, soaking each batch of noodles into the liquid and tossing them around. Toss all noodles and make sure everything is immersed in the liquid. Cook for 7-12 minutes, stirring occasionally until noodles are soft and mostly all liquids are absorbed. Add the fishballs. Season with pepper and toss noodles. Serve.