Heat oil in a wok over medium-high heat. Fry fish balls for 2 -3 minutes then remove from wok and set aside.
4 tbsp cooking oil, 100 grams fish ball
Next, fry the shrimps for 2-3 minutes or until pinkish in color. Remove from wok and set aside.
300 grams shrimps
Using the same wok and oil, sauté onion until limp then add garlic and cook until fragrant.
1 medium onion, 3 cloves garlic
Add chicken livers and season with a pinch of salt. Cook for 3-5 minutes or until cooked through.
300 grams chicken livers
Mix in carrots and green beans and cook for 3-4 minutes then pour vegetable stock, soy sauce, and oyster sauce.
1/4 cup soy sauce, 2 cups vegetable stock, 1 1/2 cup green beans, 1 1/2jull cup carrots, 1 tbsp oyster sauce
Stir to distribute ingredients and simmer for 5 minutes or until vegetables are soft but still crisp.
Add bell pepper, salt, sugar, and pepper. Stir then taste. Adjust seasoning if needed.
1 tsp sugar, 1/2 tsp salt, 1/2 cup bell pepper, 1/4 tsp ground black pepper
Tip in cabbage and mix in with other ingredients. Cook for 2 minutes. Using a slotted spoon, remove all ingredients and transfer in a bowl leaving the sauce in the wok.
3 cups cabbage
Add pre-cooked wheat flour egg noodles and cook while stirring for 8-10 minutes or until soft. Add more water depending on how saucy you want it.
200 grams pre-cooked wheat-flour egg noodles
Return cooked vegetables, chicken liver, shrimps and fish ball into the wok. Toss to distribute all ingredients then cook for additional minute while stirring to avoid burning the bottom.
Transfer pancit in a serving dish and serve while warm. Bon appetit!