1 Tbsp. garlic, minced 2 Tbsp. salad oil ½ cup round onions, sliced thin 2 celery sticks, sliced thin on the diagonal 1 cup carrots, sliced thin (like match sticks) 1 pound chicken thigh, sliced into strips 1½ pound jumbo shrimp, shelled and split in half, lengthwise 2 tsp. ground white pepper 1 cup string beans (sliced into strips) 1 cup cabbage (shredded) 2 Tbsp. green onions, chopped ½ pack rice noodle sticks (soaked in water 20 minutes before cooking, drained) 1 packet dried/cooked egg noodles ½ packet of achuete spice (found in Asian markets) ½ cup soy sauce 3 cups chicken stock or broth Salt to taste 6 pieces kalamansi, halved for garnish (optional) 5 boiled eggs, cut in quarters for garnish (optional) 1 Tbsp. green onions, chopped fine for garnish (optional)
In a medium wok or pot, lightly brown garlic with the oil. Add onions, celery, sting beans, and cabbage until soft. Add chicken strips until all sides begin to lightly brown. Add shrimp, white pepper, green onions, carrots, achuete spice, and soy sauce making sure it is evenly distributed. Add egg noodles and chicken stock. Cover the pot and simmer for about 5 minutes, stir in rice noodles and cook for about 5 more minutes.
Arrange garnishes on the side and on the top of the finished pancit. This dish should have almost no liquid when it is done. If it comes out too dry, add more chicken stock. Adjust with salt if needed and serve right away.