# ½ kilo pancit bihon (vermicelli) # ½ kilo chicken (boiled & chopped thinly) # ¼ kilo shrimp (peeled) # 1 big carrot (julienne) # ½ -cup baguio beans (sliced 1") # ½ -cup cabbage (julienne) # 1 small head of garlic (minced) # 1 onion (minced) # ½ -cup soy sauce # 2-cups chicken stock # Pinch of black pepper # 3 tablespoons oil

# In a casserole, heat oil and saute garlic, onion chicken and shrimp. # Add in the vegetables and season with soy sauce, and black pepper. # Stir-fry and add in chicken stock and bring up to a boil. # Add in pancit bihon. # Cook until stock completely evaporates, but not dry. # Serve hot with pandesal and calamansi slices.

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