Pancit

How fo’ make ’um

1. Heat oil in a large wok or skillet over medium-high heat. Cook the pork until browned, then add the shrimp and cook just until pink. Remove both and set aside.
2. In the same pan, sauté the onion and garlic until fragrant. Add the carrots and cook 2 minutes.
3. Pour in the chicken broth, shoyu, and oyster sauce and bring to a simmer.
4. Add the drained noodles, tossing to coat and separating any clumps. Let them absorb the liquid, 3–4 minutes.
5. Return the pork and shrimp to the pan along with the cabbage and snap peas. Toss everything together over medium heat until the vegetables are just tender and the noodles are glossy, 3–5 minutes.
6. Serve hot with a wedge of lemon or calamansi squeezed over the top.