Here's my bullshit recipe for Pancit Canton

Okay, wow, yeah, sorry guys, I totes forgot to write down the recipe of my mom's pancit because she was really giving me a cooking lesson in pancit, so I didn't have much time to write the recipe, so I'll just give a list of ingredients, and tell y'all what I did.

:::::INGREDIENTS:::::
Egg Noodles
Cabbage
Celery
Carrots
Snow Peas
Boiled Chicken Breasts (boiled in chicken stock)
Soy Sauce (We used Silver Swan brand, a Filipino Dark Soy Sauce: Kind of like a Japanese tamari, but not as strong, like in between regular soy sauce and dark soy sauce)
Sesame Oil (we used Kagoya)
Chinese-Styled sausage (it's a drier, sweet sausage that many are not accustomed to in America)
Chicken powdered bullion

::Garnish::
Chopped green onions(scallions)
Citrus juice (we used lemon, but its traditionally sprinkled with calamansi juice)

Uhh, and here are a few tricks my mom told me to do when cooking pancit (assuming you already kind of know how to cook pancit)

~Boil your chicken in chicken stock so that it develops a deeper flavor
~When cooking your veggies, put your soy sauce (shoyu) and sesame oil in to initiate the flavor palette of the pancit (this is where you'll cook your noodles in the future)
~Put a few drizzles of soy sauce around the pan, and about a scoopful of bullion into your cooking liquid. It'll taste really salty, but you will be cooking your noodles in here, so instead of having bland noodles and concentrated saltiness on top, you'll have fully flavored noodles with a well-developed flavor on the outside.
This picture is one I found on the internet, but it looks exactly like the one my mom makes, so naturally I used it.


Yeah, I'll put a more serious recipe up later, it's just really late and I'm really tired, so yeah.