surviving on food from nowhere: pansit canton in an jiffy

we were looking around our hand-me-down ref looking for something for dinner. we found portions of cabbages, carrots, and a half bell pepper. In the freezer, i found 2 pcs of crab sticks and 2 pieces of frozen fish tofu. this is the one used on shabu-shabu that you dump into a boiling broth. going through our food cab, i saw two packs of local 2-minute noodles. this is a good time for a quick pansit! (hey, i'm not paid by lucky me to do this!)

pansit canton in a jiffy

2 pack pansit canton

half small cabbage

1 carrot

1/2 medium bell pepper

2 tablespoons chopped garlic

1 medium onion, chopped

oil, salt and pepper to taste

boil 4 cups of water. drop the dry noodles into the water. boil for about 2 minutes or according to packet instructions. make sure the noodles are not fully cooked as cooking will continue later when mixed with the vegetables. drain the noodles and set aside. reserve the broth from the noodles.

inside the noodle packs, you'll find packaged seasonings, soy sauce, and oils. open them all and mix in a clean bowl. get half of the boiled noodles and mix them with the seasoning mixture. add the remaining noodles into the bowl and mix carefully.

prepare the veggies. shred the cabbage very thinly. slice carrots to julienne strips. chop the bell pepper. slice the crab sticks into chunks. slice thinly the fish tofu.

in a pan with little oil, saute garlic till golden. add the onions. saute till soft. put the flame on high. add the julienne carrots, bell peppers, crab stick chunks and fish tofu slices. flip pan to toss and mix. add the shredded cabbage. mix for about 2 minutes or until the cabbage is tender and shiny.

still on a high flame, add the seasoned noodle mix onto the vegetables. mix well. if the pansit is a bit dry, add enough broth that you have set aside. serve hot!