Steps
- Blanch 10 trimmed snap peas, ¾ cup of julienned carrot, and 1 small chopped cabbage in boiling water for 35-50 seconds. Transfer to ice water for 2 minutes, then drain.
- Heat 3 tablespoons of canola oil in a wok over medium-high heat. Cook 1 sliced onion and 1 teaspoon of minced garlic until softened.
- Add 115g of thinly sliced pork shoulder and 1 sliced Chinese sausage. Cook for 2 minutes, until lightly browned. Stir in 3 tablespoons of soy sauce.
- Add 1½ cups of chicken broth and ¾ cup of water. Season with salt and pepper, bring to a boil, and simmer covered for 5-10 minutes, until the pork is tender.
- Add 8 peeled deveined shrimp and ½ cup of chopped flat-leaf parsley. Cook for 3 minutes, until the shrimp are opaque.
- Add 250g of dried pancit canton wheat noodles, toss gently, and cover until tender and most liquid is absorbed, adding water if dry. Return the vegetables and toss for 1-2 minutes. Adjust the salt and pepper.