sliced thinly and chopped
chopped flat leaf parsley
15 to 18
medium cabbage chopped
small yellow onion
Salt and pepper to taste
Place 6 cups water on a large mixing bowl. Put-in the vermicelli noodles and soak for 10 minutes or until the noodles becomes a bit soft. Discard the water.
Boil 4 cups of water. Blanch the carrots, snap peas, and cabbage. Set aside. (note: I explained the concept of blanching in the
pancit canton post
Heat a wok or wide pan. Pour-in the cooking oil.
Saute the garlic and onion.
Once the onion becomes soft, add-in the Chinese sausage, pork, and baked chicken. Cook for 5 minutes.
Add-in the chopped parsley, soy sauce, and ¾ cup water. Stir and let boil.
Add the vermicelli noodles. Make sure that the noodles are soft and that excess water has been drained. Toss until all the ingredients are well blended.
Add salt and ground black pepper as needed.
Put-in the blanched vegetables; toss and cook for 3 minutes.
Transfer to a serving plate. Serve.
Share and enjoy!