Pancit Bam-i with Oyster Sauce

Ingredients:

• 2 tablespoon oil
• 3 cloves garlic, chopped
  
• 1 piece onion, chopped
  
• 1 piece chicken breast, boiled, deboned and shredded or sliced into 1/2" strips
• 1 piece chorizo, sliced (optional)
• 3 1/2 cups water
  
• 1 piece cabbage, cut into 1/2" thick strips
• 1 piece carrots, cut into strips
• 3 tablespoon Mama Sita's Oyster Sauce
  
• 1 pack vermicelli (sotanghon) noodles, soaked in water and drained
• 1 pack pancit canton noodles
• 1 1/4 tablespoon salt
• 1/4 tablespoon black pepper, ground

For Garnish:

• Browned garlic
• Chopped spring onions
• Calamansi balls

1. In a wok, heat oil and saute garlic and onions until transparent.
2. Add shredded chicken meat and chorizo. Stir-fry for 1 minute.
3. Add water and bring to a boil.
   
4. Add the carrots and cabbage and continue cooking until half-cooked.
   
5. Add Mama Sita's Oyster Sauce and salt. Simmer for 3-5 minutes.
6. Add the vermicelli noodle and cook for 2 minutes.
   
7. Add the pancit canton noodles and mix well for another 5-10 minutes. Cook until the noodles are done.
   
8. Season w/ ground black pepper.
9. Transfer to a serving platter and garnish with browned toasted garlic and spring onions.
10. Serve with calamansi balls.

Makes 6-8 servings.