Filipino Shrimp, Chicken and Vegetable Pancit Canton (6 Servings)

Prepare raw chicken and shrimp separately from vegetables and wash hands and surfaces.

Boil 8 cups of water, add a little salt and cook noodles about 2 minutes; reserve 1 cup water for sauce.

Blanch both peppers, cabbage, carrot and snow peas for 1–2 minutes, then chill in cold water for 30 seconds and drain.

Sauté onion and garlic in oil in a large pan until softened.

Stir-fry chicken until its center reaches 74°C (165°F). Add sausage and squid balls and heat fully through.

Add shrimp and cook until opaque, then simmer with soy sauce, oyster sauce, the reserved cup of water and shrimp cube.

Fold in noodles and parsley, cover and heat on low-medium for 2–3 minutes; add a little water only if dry.

Add blanched vegetables, toss, season with salt and pepper and serve hot in six portions.