Ba-mi Anyone?

My dad bought some noodles a week ago because he liked the pancit that I made one sunday for lunch but as usual he bought the wrong kind plus there were holes on the bottom of the bag! So I compromised and decided to use the one bag that he did get right and another kind of noodle, which was canton or egg noodles. Now I am pretty new to pancit-making and the results were always hit or miss so I decided that the time was ripe for some kind of consistency so I followed the standard instructions as to the proportion of the broth to the noodles. Our helpers re-assured me that the canton or egg noodles will cook faster than the bihon but it didn't turn out that way, unfortunately. My arm pit was sore by the time the canton decided to soften up :) Although it was an ordeal to mix, and there was alot of pre-cutting to do it wasn't that hard to make and the result could feed a small army.

Pancit Bihon Canton

400-500 gm Bihon
400-500 gm Canton (egg noodles)
9-10 cups chicken broth
1 large onion, sliced5 large pieces of garlic, peeled & crushed
2 medium carrots, julienned
1/2 head large cabbage, sliced thinly
1/2 kilo string beans, sliced on the diagonal
1 bunch kinchay, minced
4-5 pieces dried shiitake mushrooms
1-2 large pieces chinese sausage, slivered
150 gm lobster balls, sliced into 4 pieces
150 gm crab balls, sliced into 4 pieces
150 gm crab rolls, sliced into 4 pieces
150 gm salmon balls, sliced into 4 pieces
250 -300 gm chicken, shredded

*the bihon must be soaked in water BEFORE cooking.
1. Fry the seafood balls and roll in some vegetable oil until just golden in a large wok. Drain and set aside.
2. Remove some of the oil from the wok and quickly stir fry the chinese sausage. If the sausage is very fatty, drain the sausage and remove all of the oil from the wok.
3. Saute onion and garlic in a little vegetable oil, then add the chicken and the mushroom. Cook the veggies next, begin with the carrot, then the beans then the cabbage. Transfer to a large bowl and set aside.
4. In the same large wok put in 4 cups of the broth, season with soy sauce (just a little), and some salt and pepper. Add the soaked bihon and with 2 forks mix, mix and mix.
5. When the bihon looks an even color and seems all saturated with the broth add the canton. Just keep added the broth and mixing it in until the canton is cooked, this may take a while. To help with the process it will help to add warm broth, so heat it in the microwave before adding to the noodles. When all the broth has been added taste and adjust seasoning as necessary. Remember, the soy sauce is to add color only.
6. When the noodles are cooked and the broth all absorbed just add the rest of the ingredients that you've set aside, mix in well and serve with cut-up calamansi and soy sauce.