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.