Noodles
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Pancit Canton (Flour Stick Noodles)

Cookware Used:

UNITS: LARGE SKILLET OR ELECTRIC SKILLET JUMBO SKILLET

Yield: 6 servings

Kitchen Utensil:

FOOD PROCESSOR

Ingredients:

  • 1/2 large onion
  • 1 large rib celery
  • 2 medium carrots                     
  • 1/4 green or red bell pepper, seeded
  • 1/4 medium head green cabbage vegetable oil spray
  • 7 cloves garlic, minced
  • 1 tablespoon thinly sliced fresh ginger
  • 1/4 cup brocoli florets
  • 1/4 cup cauliflower lorets
  • 1/4 cup fresh peas
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons oyster sauce
  • freshly ground black pepper
  • 1 cup fat-free, low-sodium chicken stock, divided
  • 2 skinless, boneless chicken breast halves, cooked, cooled, sliced
  • 1/4 pound shrimp, peeled, deveined
  • 1 package (8ounces) flour stick noodles, of fine egg noodles
  • 1/4 cup freshly squeezed lemon juice

Directions:

  1. Process onion and celery using No. 2 cone; carrots and bell pepper using No.4 cone; cabbage using No.5 cone.

  2. Coat cold skillet with vegetable oil spray; place over medium-high heat. Add garlic, onion and ginger; saute until tender but not brown. Add celery, carrots, bell pepper, cabbage, broccoli, cauliflower and peas; season with soy sauce, oyster sauce, pepper and 1/2 cup chicken stock. Cover; cook about 5 minutes, stirring occasionally.

  3. Add chicken and shrimp to vegetables. Cover; cook about 2 minutes. Add noodles and remaining 1/2 cup chicken stock; mix well. Cook, uncovered, until noodles and tender, about 6 minutes, Stir in lemon juice before serving.

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