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PANCIT CANTON 
1 lg. chicken breast
1 c. shredded cabbage
1 c. carrots (cut into strips)
1 c. celery (thinly sliced)
1/2 of a med. onion (sliced)
2 cloves garlic (crushed)
Salt, pepper & soy sauce to taste
1 pkg. Pancit canton (dried yellow noodles, can be bought at any Oriental store)
Optional: For garnish chopped green onions & lemon wedges

Boil chicken breast in enough water to cover it (about 20 minutes). Let it cool.

Meanwhile, prepare the vegetables. When chicken is cool enough to handle, shred the flesh in strips with fingers, discard the skin. Save the broth.

In a large frying pan or wok, place about 3 tablespoons of vegetable oil. Add the garlic and then onions and then chicken. Stir together and cook until onions become transparent. Season to taste. Add carrots, celery, cabbage in that order having about 1 minute apart.

When vegetables are crisp tender, make a well in the center. Add 1/2 cup of the chicken broth. Put in the well the dried yellow noodles (pancit carton). Cover for about 1 minute. Then stir together until well mixed. Add more broth if too dry. Add soy sauce to taste. The pancit is ready when noodles are soft. Garnish with chopped green onions and lemon wedges if you desire. About 4 servings.

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