My Own Recipe of Pancit Canton

This is my first time to cook Pancit Canton, although I have already cook Pancit Bihon. I prefer the Bihon noodles because when I was growing up, I did not like the smell of the Canton noodles. However, just recently when we went to the Pinoy store Macrine picked up a package of the Noodles. Here's my own creation, substituting ingredients that I have in my cup board/refrigerator.

1/2 lb medium shrimps, cooked ( shelled and deveined)
1 chicken breast roasted ( Shredded)
3 tbsp. cooking oil
2 med carrot, cut in strips
1 cup shredded cabbage
1/2 lb fresh mushrooms
3 cloves minced garlic
1 medium onion, sliced
1/4 tsp black pepper
1 tbsp. soy sauce
1 tsp garlic salt
2 cans chicken broth
1/4 lb peapods ( or snow peas) clean edges and deveined
1 16 oz Pancit canton ( oriental style noodles)
1 hot Portuguese sausage( instead of Chinese sausage) parboiled and sliced thinly

Saute onion and garlic in hot oil. Add the shredded cabbage, garlic salt followed by the carrots and chicken broth. Cooked until cabbage is soft. Add the snow peas and fresh mushrooms and mixed and cooked for 2 minutes. Add soy sauce, the cooked shrimps and chicken breast and additional garlic salt to taste. Lower the heat to moderate and add the noodles. Cook stirring until noodles are done and most of the broth is absorbed. Serve hot, garnished with sliced Linquisa. On the side dish, Patis for my wife and fresh lemon slices( instead of calamansi in the Philippines) for me. Because of my diabetes, I used salt sparingly. So all the dishes I am cooking is not too salty. Enjoy!