b'Squid Ball Pancit Canton (Flour Noodles)Claudia DomingoDirectionsHeat cooking oil in wok, saute garlic, onion and parsley. Add ground black pepper. Add squid and lobster balls, stir fry for 2 to 3 minutes. Add chopped cabbage and carrots, toss, cook for 5 minutes or until vegetables start to soften. Pour in soy sauce and chicken broth and bring to a boil. Lay our noodles over and cover wok. Cook for 1 to 2 minutes, this will steam and soften noodles. Remove cover and gently toss noodles. Make sure all ingredients are well incorporated and cook until liquid evaporates. Squeeze in fresh lime juice, toss and enjoy!Recipe Measurementspound ~250g pancit canton noodles (our noodles) 1 medium yellow onion, sliced 4 cloves garlic, crushed 3 tablespoons cooking oil 12 piece squid balls, cut into quarters 4 piece lobster balls, sliced (optional)cup carrots, juliennesmall cabbage, chopped 1cup chicken stock 3 to 4 tablespoons soy sauceteaspoon ground black pepper'