Traditional Filipino Pancit

Ingredients

• 4 tablespoons vegetable oil
• 2 cups mixed vegetables, chopped
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon minced ginger
• 1 cup (about 12 ounces) medium shrimp, peeled and deveined
• 2 1/2 cups chicken broth
• 8 ounces dried Pancit Canton noodles, or chow mein noodles
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• Chopped cilantro, for garnish
• Steps to Make It
• Gather the ingredients.
• Heat the oil in a large wok or deep, heavy skillet. Add the chopped vegetables and onion, wok fry for three minutes over high heat.
• Add the garlic and fry for one minute more. 
• Add the ginger and the shrimp and continue to stir-fry until the shrimp have turned pink and are cooked through, this will only take a few minutes. 
• Add the broth and bring to a boil, then add the pancit canton noodles. Stir gently to help soften the noodles, once softened reduce the heat and cook for five minutes for the noodles to soak up the broth.
• Finally, when the noodles are cooked and the broth well-reduced, add the soy and the fish sauce, taste and adjust with more of either depending on your taste. 
• Serve the cooked pancit in large, warmed bowls, spoon out the noodles, shrimp and vegetables then spoon over the broth. Garnish with finely chopped cilantro if you wish.
• Tips
• The quickest way to vary the pancit recipe is to change the vegetables, or the meat, fish, or noodles. The method though is similar for all, a stir-fry of vegetables, meats or fish and a tasty broth to cook it in.
• Filipinos often serve pancit canton with fresh calamansi, which is a citrus hybrid. If you can’t find calamansi, try a squeeze of lemon or lime.