Pancit Bam-i With Dried Squid Recipe

Heat oil in a large wok over medium heat, and cook the eggs into scrambled eggs. Slice into strips, and set aside. Fry the dried squid, cut into strips, and set aside.

Heat oil and saute onions and garlic. Add the pork liempo and cook until browned. Add Chinese chorizo and shredded chicken. Cook for 3 minutes.

Add water, oyster sauce, soy sauce, and chicken cube. Simmer for 5 minutes. Add the carrots, cabbage and wood ear mushrooms, and cook for 3 minutes.

Add the sotanghon and cook for 2 minutes. Add the pancit canton. Cook until the liquid has been absorbed by the noodles. When ready to serve, top with sliced leeks, eggs, and squid flakes before serving.