Heat oil in a cooking pot.

Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside.

Using the remaining oil (you can add more oil if needed), sauté garlic and onion.

Add the Chinese sausage and shredded chicken. Saute for 2 minutes.

Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes.

Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes.

Put the ground black pepper into the pot. Stir.

Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually.

Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes.

Transfer to a serving plate. Serve with lime or calamansi.

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