Pancit Canton

Wheat noodles stir-fried dry, a different noodle from the bihon version.

Chicken, Pork, Shellfish. Not vegetarian — contains chicken, chicken broth, oyster sauce, pork, shellfish.

Ingredients

• 400 g pancit canton flour sticks
• 400 g chicken thigh, in strips
• 200 g pork belly, in strips
• 200 g prawns, peeled
• 800 ml chicken broth, hot
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2 carrots, julienned
• 200 g cabbage, shredded
• 150 g snow peas
• 1 onion and 6 garlic cloves, chopped
• 3 tablespoons oil
• calamansi wedges, to serve

Method

1. THESE ARE WHEAT NOODLES, not the rice vermicelli of a pancit bihon. They are thicker, they hold their shape, and they take noticeably more liquid.
2. Do NOT soak them. Canton noodles go straight into the pan dry.
3. Brown the pork and chicken in the oil, add the onion and garlic, then the oyster and soy sauces.
4. Stir-fry the vegetables 3 minutes and lift half of them out to add back at the end.
5. Pour in a third of the hot broth, bring it to a boil, and lay the dry noodles in. Press them under.
6. ADD THE REST OF THE BROTH A LADLE AT A TIME, tossing with tongs, until each is absorbed. 8 to 10 minutes. The noodles cook BY the broth and take its flavour, which boiling them separately and saucing them never achieves.
7. Add the prawns and the reserved vegetables in the last 2 minutes. It should finish dry and glossy, not wet. Calamansi at the table.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes