Pancit Canton

Toss in a wok in the order that the ingredients appear until the stock.
Season.
Add pancit canton.
Toss till cooked.
If Stock is lacking, add 1 c at a time until cooked to desired doneness of the noodle.
Season with patis.
Put pancit canton on a serving platter.
Top with dinuguan.
Garnish with cilantro, sliced kamias.
Serve with pandan puto.

4 Tbsp oil

2 Tbsp garlic

2 Tbsp shallot sauce

½ cup carrots, julienne

¼ cup cabbage, shredded coarsely

50g French beans, halved

¼ cup green onions

1 Tbsp Kimlan soy sauce

4 cup pancit stock +1 cup (or as needed)

500g pancit Canton (Ling Nam brand)

1 Tbsp patis (Fish Sauce)

Cilantro

Sliced kamias

Pandan puto