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PANCIT CANTON (Flour Sticks) 
1 lb. chicken
1/4 c. vegetable oil
1 med. onion, finely chopped
1 c. shredded cabbage
1/2 c. celery, cut in strips
1/2 tsp. salt
1 pkg. pancit canton
1 lb. pork
2 garlic cloves, crushed
2 tbsp. soy sauce
1 c. French cut fresh green beans (not canned)
1 carrot, sliced into thin strips
1 tsp. MSG
1/8 tsp. pepper

Boil chicken and pork in 1 1/2 cups water for 15 minutes. Slice meat in small pieces. Discard bones and save broth. Ready all ingredients, separately on a tray.

In hot oil, brown garlic. Add onion, saute until transparent. Add meats and stir. Cook 5 minutes. Add soy sauce. Stir cook 5 more minutes on high heat. Add green beans. Stir 2 minutes. Add cabbage, carrots and celery. Season with MSG, salt and pepper. Add 1 cup broth. Stir cook 2 minutes. Add pancit canton. Cook over low heat for 3 minutes. If mixture is too dry moisten with more broth. Transfer into platter, garnish top with sliced hard boiled egg and finely cut scallions. Serves 10.

Can be bought at Asian Store.

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