Cebuano Pancit Canton


1 (12 ounce) package rice noodles 
2 cloves garlic, minced 
2 teaspoons minced fresh ginger root 
1 bunch green onions, chopped into 1 inch pieces 
2 hot chile peppers, minced 
1 (8 ounce) package fresh mushrooms, sliced 
1 cup chopped cooked chicken breast 
1 cup peeled, chopped shrimp 
3 links spicy pork sausage, sliced 
1/2 pound snow peas 
1/4 cup soy sauce 
7 cups chicken broth 
1/2 tablespoon sesame oil 
1/2 pound fresh bean sprouts 


1 In your pan or wok, heat oil and stir-fry garlic, ginger, green onions, chile peppers, mushrooms, chicken, shrimp and sausage until shrimp is pink and sausage is slightly browned. Add soy sauce and simmer 2 to 3 minutes. Cover, set aside. 2 In large saucepan, bring chicken broth to a rolling boil. Add noodles and cook over high heat for 2 minutes. Drain immediately and rinse with cold water. 3 Place the shrimp mixture over medium heat and add the bean sprouts; saute for 2 minutes. Stir in snow peas and saute 2 minutes. Stir in cooked noodles and toss until well mixed. Serve immediately. Makes 6 to 8 servings