Pancit Canton

Chop the garlic, slice the onion, slice the pork thinly, peel the prawns, cut the carrot into matchsticks, slice the green beans, shred the cabbage and cut the lemon into wedges.

Heat the oil in a wok or large frying pan over high heat and fry the garlic and onion until fragrant, then add the pork and cook until browned.

Add the peeled prawns for 1 minute, then lift both pork and prawns out so they do not overcook.

Add the carrot matchsticks and the sliced green beans to the pan with a splash of the stock and cook for 3 minutes, then add the shredded cabbage and cook for 2 more minutes. Lift these out too.

Pour in the rest of the stock with the soy and oyster sauce and bring to the boil.

Add the dried noodles straight to the boiling broth and cook, turning them with tongs, for 4 to 5 minutes until they have absorbed nearly all of it.

Return the pork, prawns, carrot, green beans and cabbage to the pan and toss with the noodles over high heat for 1 minute.

Grind over black pepper and serve with lemon wedges to squeeze over.