Pancit Canton is a Filipino wheat noodle dish of Chinese origin.  This version uses chicken, but the same basic idea can be used with shrimp.  This version will serve 4 and is based on The Adobo Road Cookbook by Marvin Gapultos.  I cooked it on a Blackstone griddle, which I thought worked very well.  Like other stir-fry dishes, everything should be prepped before the cooking begins, since it will go quickly.

8 oz. Chinese wheat noodles

1 cup low-sodium chicken broth

1 Tbs. fish sauce

1 Tbs. soy sauce

1 Tbs oyster sauce

1 medium onion, thinly sliced

6 cloves garlic, chopped

1 cup grated carrot

2 cups thinly sliced cabbage or bok choi

1 lb. boneless, skinless thick thighs, cut into small pieces

1 cup mung bean sprouts

1-2 Tbs. cooking oil

1 tsp. freshly ground black pepper

Lime wedges and hot sauce

In a small saucepan, bring to a boil the chicken broth, fish sauce, soy sauce and oyster sauce.  Put the noodles in a single layer in a baking dish just large enough for them and pour the hot liquid over them.  Periodically stir the noodles to get them completely hydrated.  Pour some hot water as well as needed, but don’t make a soup.

While the noodles are hydrating, prep the vegetables and chicken.

Heat the Blackstone griddle, or a large skillet or wok.  Add the oil and heat until the oil is very hot.  Add the onions, and cook 2-3 minutes until the onions start to soften and brown.  Add the garlic and carrot and cook 1-2 minutes, until the garlic just starts to brown.  Add the chicken and cabbage and cook for 2 minutes.  Add the softened noodles and any liquid from the pan, and add the bean sprouts and black pepper.   Toss and stir fry until the chicken is cooked through, about 3-5 minutes.

Serve with lime wedges and hot sauce.