1/2 lb. med. shrimps, shelled and deveined, leave tails on
3 tbsp. cornstarch
1 egg, slightly beaten
1 chicken breast, deboned
1 tbsp. patis
3 tbsp. cooking oil
2 cloves garlic, minced
1 med. onion, sliced
1/4 tsp. pepper
1 tbsp. soy sauce
1 tsp. salt
2 c. chicken broth
20 pieces snow peas
1 med. carrot, cut in strips
1 c. shredded cabbage
3 pieces dried mushroom soaked in warm water for 30 minutes
2 (6 oz.) pkg. Pancit canton
1 Chinese pork sausage, parboiled and sliced thinly

Blend egg and 2 tablespoons of cornstarch. Coat shrimp with it and set aside. Slice chicken breast thinly, sprinkle with 1 tablespoon and patis, mix to coat chicken slices evenly and set aside. Drain mushrooms. Discard tough stems and slice thinly.

Saute garlic and onion in hot oil. Add chicken and cook stirring until chicken is firm. Add soy sauce, pepper, salt and broth and bring to a boil. Add snow peas and mushrooms. After 3 minutes, add carrots and cabbage. Correct the seasonings.

Drop coated shrimps in boiling mixture. Lower heat to moderate, add Canton noodles and cook stirring until noodles are done and most of the broth absorbed. Serve hot garnished with sliced Chinese sausage.