Pancit (by way of the Philippines by way of China)
Dorothy's Kitchen

1 medium onion, chopped fine
4 cloves garlic, crushed
1 cup shrimp, boiled, cleaned and sliced
1 cup pork, boiled or leftover roast chopped
1 cup cabbage, chopped into small strips
2 carrots, slivered
4 Tbs soy sauce
1 cup water
salt and pepper to taste
pancit noodles (14 oz pkg)
lemon wedges, halves for decoration

Using a large skillet or frying pan lightly saute in a small amount of oil, the onions and garlic. Add the pork and shrimp. Add cabbage, carrots, soy sauce and 1 cup of water. Turn heat to medium and simmer for about five minutes. Stir and simmer until carrots are cooked. Place noodles on top of mixture and spoon vegetables and broth over the noodles. You might have to add a little more water if the noodles have not wilted. Cover and allow to steam for about 2 minutes. Turn out on a platter and garnish with lemon wedges. The recipe can be varied with chicken leftovers. bean sprouts or green onions.

Yield: 4 Servings