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Pancit Pacific Islands: Filipino

We lived on a little island for a few years, and ate lots of Filipino food while we were there. Though none of our friends ever measured anything, the amounts listed here are about how much people used of each item. This dish is the ONLY way my kids would not only eat cabbage and carrots, but ask for more. It is yummy, and makes a good main or side dish. You may have to go to an oriental food store to get the pancit noodles, but it is worth the trip.
Ingredients Garlic ? an onion 1-2 cups cooked chicken (save the broth) 1 big carrot, cut into julienne style pieces (about ? - ? cup) about a cup of chopped cabbage (about ? of a head) 1 c. broth ? c. soy sauce ? t. pepper ? pkg. pancit canton a ?good? handful of pancit botanghon	Preparation Using a large pan (like you would cook spaghetti in), put enough salad oil to barely cover the bottom of the pan. Sprinkle in a few drops of water, and heat over medium heat. When the oil has quit sizzling, it is hot enough to add the garlic and onions. We usually use about 3 cloves of garlic and ? a chopped onion, but this is completely to taste. When the onion and garlic are cooked, add the cooked chicken, and cook a little more until the chicken is lightly browned. Then add carrots and cabbage. Stir. Next add the chicken broth and soy sauce and bring it to a boil. Add the two kinds of pancit (one is white and one is yellow). A good handful is what you can fit in one hand, barely. Stir again. Cook it all together until the pancit is soft, like spaghetti. Stir occasionally to keep from burning. The liquid will absorb as the noodles cook, but you may have to add a bit of chicken broth, if it looks like it is getting too dry. Enjoy!