Pancit Canton Stir Fry with Shrimp & Broccoli

Kung Hei Fat Choi! Oh the power of television --- the power of Ms. Kris Aquino! Hahaha!
I must admit one of the shows we never fail to watch in The Filipino Channel is Kris TV. We always enjoy the discussions she have with her guests. They were not just entertaining, but informative too. I have learned quite a number things from those lively discussions and cooking demonstrations. 
The past week was all about the Chinese New Year, and after watching it day in and day out, we just can't resist! The show's power seems to really rub on us and also got interested in following some tips advised by their guests. Actually, what we did was mostly the ones related to food. So, out of the blue, we had a buffet spread last night to celebrate the Chinese New Year! Hahaha!

Our menu consists of fresh fruits, Palitaw (our own version of sticky rice, in the absence of the very popular tikoy), Pancit Canton for our noodle dish, steamed fish, whole chicken (including the head and feet, mind you!), Bola-bola (which I will be making again when I find wanton wrappers, to turn it into siomai), and steamed mushrooms. 
This is my very simple version of Pancit Canton stir fry. I have only used one small packet of Pancit Canton since we already had dinner and as what had been said on the show, we have to finish all of the food until the next day only.
Ingredients:
1 small pack UFC Pancit Canton (you may use other brands, but personally I prefer this because of its texture)
1/2 cup carrots, sliced
1 cup cabbage, chopped
2" celery stalk, sliced 
2 cloves garlic, finely chopped
1 cup broccoli, chopped (bite size)
1 small onion, sliced
1/4 cup shrimps (frozen)
2 tbs cooking oil
2 tbs soy sauce
2 tbs oyster sauce
1 1/2 cups water
salt and pepper to taste


Method:
Heat oil in a wok in medium to high heat. When hot, add garlic, cook until tender but not brown. 
Add the onion, cook until soft and translucent. 
Stir in the broccoli and carrots. Stir fry for about 5 minutes or until vegetables are fork tender but not wilted.
Add the shrimps. Stir fry for 2 minutes then add the celery and cabbage. Cook with continuous stirring for another 3-5 minutes until cabbage is slightly cooked. 
Remove shrimps and vegetables from the pan leaving only a small portion to infuse flavors into the noodles.
Add water and oyster sauce. Bring to a boil then lower the heat. Add the noodles. 
Stir until noodles are cooked, about 5-8 minutes. Put back the cooked vegetables. 
Adjust taste with salt and pepper. Stir fry for another 3 minutes or until the broth dries up but still moist.
Turn off heat. Transfer into serving plate and serve hot. Enjoy!


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