Procedure

1. Toss in a wok in the order that the ingredients appear until the stock.

2. Season. 

3. Add pancit canton.

4. Toss till cooked. 

5. If Stock is lacking, add 1 c at a time until cooked to desired doneness of the noodle.

6. Season with patis.

7. Put pancit canton on a serving platter.

8. Top with dinuguan.

9. Garnish with cilantro, sliced kamias.

10. Serve with pandan puto.

Ingredients

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