To begin, rehydrate the pancit canton noodles by soaking them in warm water for 5–7 minutes until slightly softened. Drain and set aside. Avoid over soaking, as the noodles will finish cooking in the stir fry.

Heat 2 tablespoons of cooking oil in a large wok or deep skillet over medium-high heat. Sauté the minced garlic and sliced onions until fragrant and translucent, about 2 minutes. This forms the flavour base for the dish.

Add the sliced chicken or pork to the wok. Stir fry for 3–4 minutes, or until lightly browned. Incorporate the shrimp and cook for an additional 2 minutes, just until pink. Remove the cooked proteins from the wok and set aside to prevent overcooking.

Using the same wok, toss in the carrots, green beans, and bell pepper. Stir fry for 3 minutes, or until slightly tender but still crisp. Add the cabbage and cook for another minute. Return the cooked meat and shrimp to the wok, mixing thoroughly.

In a small bowl, combine the chicken broth, soy sauce, oyster sauce, fish sauce (if using), and black pepper. Pour this mixture into the wok and bring it to a gentle simmer. Adjust the seasoning if necessary, adding more soy sauce or pepper to taste.

Add the drained pancit canton noodles to the wok. Toss gently but thoroughly to coat the noodles in the sauce, using tongs or a wooden spatula to prevent breaking. Allow the noodles to absorb the liquid and finish cooking for about 3–4 minutes.

Once the noodles are tender and well mixed with the stir fry, turn off the heat. Give the dish one final toss to ensure even distribution of flavours. Transfer to a serving platter.

Serve the Pancit Canton hot, garnished with chopped spring onions and calamansi wedges on the side for a zesty kick. For added texture and flavour, sprinkle with fried garlic. Pair with a refreshing calamansi drink or iced tea for an authentic experience.