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These are two separate dishes that I typically serve together. I’ll tell you how to make the Chicken Adobo first, then scroll down to see the Pancit Canton recipe. [Just so you know, this is NOT traditional Chicken Adobo. This is a tasty, vinegary, fast way to serve boneless, skinless chicken breast that goes well with Pancit Canton.]

• Chicken Adobo Ingredients
• 2 Tbsp. olive oil
• 3 Tbsp. apple cider vinegar
• 2 Tbsp. soy sauce
• 2 minced garlic cloves
• 1-1/2 pounds chicken breast, cut into 1″ pieces

In a medium skillet mix all the ingredients together very well. Cover and bring to simmer for 15 minutes. Uncover and continue simmering until all the liquid is absorbed. Voila, done.

• Pancit Canton Ingredients
• 2 cups broth (any kind — I’ve used both vegetable and chicken)
• 2 Tbsp. soy sauce
• 1 Tbsp. oyster sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. oil
• 1/2 cup chopped scallion, or onion, sliced crosswise
• 4 cloves minced garlic
• 2 cups thinly sliced, or julienned, vegetables (cabbage, green beans, carrots, mushrooms, celery, bell pepper, tomato, peas, snow peas — anything you like)
• 8 oz. package Pancit Canton (flour stick) wheat noodles
• 2 sliced scallions, sliced crosswise

In a small bowl, mix together the broth, soy sauce, oyster sauce, and brown sugar. Set aside.

In a VERY large skillet, heat oil and stir fry the 1/2 cup scallion and the garlic until soft, just a minute or so. Stir in the 2 cups of vegetables that you’ve selected. Let that cook a few minutes, or more, to soften. [I like my vegetables really soft. I cover the skillet for awhile so the vegetables steam.] Stir in the sauce that was set aside. Bring to a boil. Place the noodles into the skillet. Press and fold them, turning over and over, until they have mostly absorbed the liquid. It may be easiest to cover for a minute or so. Once the liquid has been fully absorbed, it’s finished! Sprinkle the top with the two sliced scallions and serve warm.

I like to sprinkle the Chicken Adobo over the Pancit Canton in my bowl. Yummy!

NOTES: If you’d like a more saucy Chicken Adobo, remove from heat after the chicken has cooked through (it won’t take long), but before all the sauce evaporates. I started with the Chicken Adobo recipe from lowcarbyum.com and the Pancit Canton recipe at manilaspoon.com.