Pancit canton

Slice the Chinese broccoli stems thin and roughly chop the leaves; shred the carrots with a julienne peeler; prepare the long red pepper.

Stir together the oyster sauce, fish sauce, a little soy sauce and the black pepper.

Boil the noodles until cooked through (1 minute for these; taste), dunk in cold water to stop the cooking and wash off starch, then drain right away.

In a wok with a little oil, render the fat from the sausages, turning when blistered; remove them quickly since their sugar burns.

Sear the dried shrimp in the flavoured oil about 30 seconds a side until firm and orange; remove.

Over moderate heat cook the onion and garlic until the garlic browns slightly at the edges.

Add the vegetables with a little of the sauce and cook until wilted.

Add the noodles, pour over the rest of the sauce and toss; snip the noodles shorter with scissors; toss until the liquid is absorbed and the noodles are dry.

Return the shrimp with their juices and the sausages and toss.

Finish with a squeeze of tart orange juice mixed with lime (for calamansi) and toss.