Ingredients:

3 tablespoons oil
1 teaspoon ginger, chopped
1 teaspoon garlic chopped
cup onions, sliced
4 pieces CDO Squidballs, quartered
4 pieces CDO Quekiam, sliced
cup cauliflower, cut-up
cup snow peas
cup green bell pepper, cubed
2 cups Baguio pechay, cut-up
1 tablespoon cornstarch, dispersed in:
1 cup broth
2 tablespoons soy sauce
250g Pancit canton
1 cup broth
1 teaspoon salt

Procedure:

In a pan, saute in oil, ginger, garlic, and onions.
Add squidballs and quekiam then fry for a few minutes.
Add vegetables one after the other.
Lastly, add cornstarch solution.
Season with soy sauce. In another pan, bring broth and salt to a boil.
Add canton noodles, cook until tender.
Place in a serving platter.
Pour prepared sauce over noodles.
Serve hot.

*** Makes six (6) to eight (8) servings.