One recipe for Filipino pancit that serves six to eight people begins by cooking pork, chicken and shrimp. Chicken broth is added, and a variety of vegetables are heated until they are crisp and tender. Finally, noodles are tossed in and cooked until all the liquid is absorbed.
If mushrooms are desired, begin the recipe by soaking 3/4 cup of dried black or shiitake mushrooms in warm water. After 30 minutes, cut the mushrooms into thin strips, but toss out the stems. Put aside the mushrooms until needed.
In a wok or large skillet over medium-high flame, heat 2 tablespoons of vegetable oil. Saute one sliced onion and three crushed garlic cloves. Add one sliced, deboned chicken breast, 1 pound of thinly sliced pork shoulder and 1/2 pound of peeled shrimp. Cook these until they brown. Stir in 2 tablespoons of soy sauce.
Add 2 cups of chicken broth, and bring it to a boil. Toss in 1 cup of shredded cabbage, 1 cup of julienned green beans, two julienned carrots and the mushrooms. Cook this five to eight minutes. Vegetables should still be crisp.
Carefully add 1 pound of pancit canton, or Chinese wheat noodles, to the pot. Do not break the noodles. Continuing cooking for about 10 minutes until the noodles have absorbed all the liquid and are softened. Remove the dish from the stovetop, and add 1/2 teaspoon freshly ground black pepper and Filipino fish sauce, or patis, to taste. Before serving, garnish with four sliced green onions and lemon wedges.