1/2 lb. medium shrimps (shelled and deveined)
3 tbsp. cornstarch
1 egg, slightly beaten
1 chicken breast, deboned
3 tbsp. cooking oil
1 med. carrot, cut in strips
1 c. shredded cabbage
3 pieces dried mushrooms (soaked in warm water for 30 minutes)
3 cloves minced garlic
1 med. onion, sliced
1/4 tsp. black pepper
1 tbsp. soy sauce
1 tsp. salt
2 c. chicken broth
20 pieces snow peas
2 pkg. pancit canton
1 Chinese sausage, parbroiled and sliced thinly

Blend egg and 2 tablespoons cornstarch. Coat shrimps with this mixture. Set aside. Slice chicken breast thinly. Sprinkle 1 tablespoon cornstarch evenly over chicken. Mix chicken and starch evenly. Set aside. Drain mushrooms. Discard tough stems. Slice thinly. Saute garlic and onion in hot oil. Add chicken and cook stirring until chicken is firm. Add sauce, pepper, salt and broth and bring to boil. Add snow peas and mushrooms. After 3 minutes, add carrots and cabbage. Taste and check seasonings. Drop coated mushrooms in boiling mixture. Lower heat to moderate. Add canton noodles and cook stirring until noodles are done and most of the broth is absorbed. Serve hot, garnished with sliced Chinese sausage.