Ingredients

• 250 g Pancit Canton (Chinese egg noodles)
• 300 g Shelled and deveined shrimp
• 2 tablespoons Vegetable oil
• 3 cloves Minced garlic
• 1 small Sliced yellow onion
• 1 medium Carrots, julienned
• 3 cups Chinese cabbage (Bok Choy or Napa), chopped
• 1 cup Green beans, cut
• 1/2 unit Red bell pepper, julienned
• 1 cup Chicken broth
• 3 tablespoons Light soy sauce
• 1 tablespoon Rice vinegar
• 1/2 teaspoon Red pepper flakes (optional)
• 4 tablespoons Calamansi (small Filipino lime) or regular lime juice
• 3 tablespoons Creamy peanut butter
• 1 teaspoon Honey or sugar
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Fresh chopped cilantro

Instructions

1. 1

   Soak the Pancit Canton noodles in hot water for 10 minutes, then drain and set aside.

2. 2

   In a large wok or deep skillet, heat the vegetable oil over medium-high heat. Add garlic and onion, sauté until fragrant.

3. 3

   Add the shrimp and cook for 2-3 minutes per side until pink. Remove the shrimp and set aside.

4. 4

   In the same pan, add carrots, green beans, and red bell pepper. Sauté for 3-4 minutes until slightly tender but still crisp. Stir in the Chinese cabbage and cook for 1 more minute.

5. 5

   In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, red pepper flakes, calamansi juice, peanut butter, and honey.

6. 6

   Pour the sauce over the vegetables in the wok. Add the drained noodles and reserved shrimp. Toss well to coat all the noodles and vegetables with the sauce.

7. 7

   Sauté for an additional 2-3 minutes, until the noodles are tender and the sauce has thickened.

8. 8

   Serve immediately, garnished with toasted sesame seeds and fresh cilantro.