Ingredients:

• 2 tablespoons vegetable oil
• 1/2 lb chicken breast, thinly sliced
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup pork, thinly sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup carrots, julienned
• 1/2 cup green beans, cut into 2-inch pieces
• 1/2 cup bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cups chicken broth
• 1 pack Pancit Canton noodles
• 1/4 cup cabbage, shredded
• Salt and pepper, to taste
• Lemon or calamansi, for garnish

Instructions:

1. Heat the Platinum Flex Pan: Place the pan over medium heat and add vegetable oil. Once hot, sauté the garlic and onion until fragrant.

2. Cook the Meat and Shrimp: Add the sliced chicken, pork, and shrimp to the pan. Stir-fry until the chicken is cooked through and the shrimp turns pink.

3. Vegetables: Add the carrots, green beans, and bell pepper to the pan. Stir-fry for about 2-3 minutes until the vegetables are tender but still crisp.

4. Flavoring: Add the soy sauce, fish sauce, and chicken broth. Bring to a simmer, then add the Pancit Canton noodles. Stir well to combine and let the noodles soak in the broth for about 5-7 minutes or until they soften and absorb the liquid.

5. Finish: Stir in the shredded cabbage and cook for another 1-2 minutes until it softens. Adjust seasoning with salt and pepper to taste.

6. Serve: Garnish with lemon or calamansi wedges for a zesty finish.