Wash, slice and measure all the ingredients needed then set aside.

In a large bowl place 2 cups of ice and 3 cups water, use this to thaw the blanched veggies, set aside.

In a large wok, boil 5 cups of water then blanch the snap peas, carrots, and cabbage for a minute.

Drain the water and transfer the blanched veggies into the iced bowl of water.

Let it cool for a couple of minutes and drain immediately then set aside.

In the same wok heat the oil and saute garlic and onions.

Add the Chinese sausage and saute.

Then add shrimp then cook for 2 minutes or when the shrimp turns to pink remove from the wok and set aside.

After removing the shrimp, add pork and fry it.

Add the oyster sauce and soy sauce then stir.

Pour the shrimp or chicken stock or broth, next add water

Add salt and pepper then cover it and bring to a boil, about 6 minutes.

Add pancit canton noodles and toss it until the noodles absorb the broth.

Add the blanched vegetables, sesame oil and shrimp then toss for 2 minutes.

Transfer to a serving dish then topped it with scallions, you can add salt and pepper to taste.

Serve Pancit Canton while it's hot.