Here's an old family recipe for Pancit Canton that really lets you get in there and work your inner domestic diva. You know, for when you're feeling too fancy for instant pancit canton and a bilao of pancit canton ordered from your favorite panciteria just does not seem to cut it.
1 pack (225 grams) dry uncooked pancit canton noodles (flour sticks)
1/2 cup chicken livers, sliced
1/2 cup squid balls, halved
1 small onion, sliced
1 teaspoon garlic, minced
florets of 1 head cauliflower, sliced
¾ cup carrot, julienned
1/4 head small cabbage, chopped
2 cups water or chicken broth
3 tablespoons soy sauce
Salt and pepper to taste
Saute onion and garlic with about 2 tablespoons cooking oil in a deep pan or wok over medium heat. Add the chicken liver and continue to cook for 2 minutes.
Add in soy sauce and then the chicken broth. Toss in the carrots, cauliflower, and cabbage and bring to a boil. Season with salt and pepper. Add more soy sauce if necessary. Then lower heat and simmer for about 5 minutes.
Add squid balls. Cook for about 3 minutes.
Put in the pancit canton. Stir until the noodles absorb the broth and the noodles are tender. Add more water or broth if necessary. Serve with halved calamansi.