Squid Ball Pancit Canton Recipe 

PrintPrep time5 minsCook time20 minsTotal time25 mins Author: Vanjo MeranoServes: 4Ingredients

½ lb (~250g) pancit canton noodles (flour noodles) 1 medium yellow onion, sliced 4 cloves garlic, crushed ½ cup chopped parsley 3 tablespoons cooking oil 12 pieces squid balls, sliced into quarters 4 pieces lobster balls, sliced (optional) ½ cup carrots, julienne ½ small cabbage, chopped 1½ cup chicken stock or broth 3 to 4 tablespoons soy sauce ¼ teaspoon ground black pepper

Instructions

1. Heat the cooking oil in a wok. Saute the garlic, onion, and parsley. Add the ground black pepper.

2. Add the squid and lobster balls. Stir fry for 2 to 3 minutes.

3. Add the chopped cabbage and carrots. Toss. Cook for 5 minutes or until the vegetables starts to soften.

4. Pour-in the soy sauce and chicken broth. Let boil.

5. Lay the flour noodles over. Cover the wok. Let it stay for 1 to 2 minutes. This will let the flour noodles absorb the steam, which will make it soft and easy to handle.

6. Remove the cover and gently toss the noodles. Makes sure that all the ingredients are well incorporated. Cook until the liquid dries up.

7. Squeeze some lime, and then toss some more.

8. Serve. Share and enjoy!

Nutrition InformationServing size: 4