Pancit Canton Recipes

PANCIT CANTON

Steps:

• In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
• If needed, add another tablespoon oil. Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
• Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
• Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
• Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
• Add pork and cook, stirring regularly, for about 2 to 3 minutes.
• Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
• Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.
• Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
• Add carrots and cook for about 1 minute.
• Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
• Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
• Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.

PANCIT CANTON RECIPE

Steps:

• Wash, slice and measure all the ingredients needed then set aside.
• In a large bowl place 2 cups of ice and 3 cups water, use this to thaw the blanched veggies, set aside.
• In a large wok, boil 5 cups of water then blanch the snap peas, carrots, and cabbage for a minute.
• Drain the water and transfer the blanched veggies into the iced bowl of water.
• Let it cool for a couple of minutes and drain immediately then set aside.
• In the same wok heat the oil and saute garlic and onions.
• Add the Chinese sausage and saute.
• Then add shrimp then cook for 2 minutes or when the shrimp turns to pink remove from the wok and set aside.
• After removing the shrimp, add pork and fry it.
• Add the oyster sauce and soy sauce then stir.
• Pour the shrimp or chicken stock or broth, next add water
• Add salt and pepper then cover it and bring to a boil, about 6 minutes.
• Add pancit canton noodles and toss it until the noodles absorb the broth.
• Add the blanched vegetables, sesame oil and shrimp then toss for 2 minutes.
• Transfer to a serving dish then topped it with scallions, you can add salt and pepper to taste.
• Serve Pancit Canton while it's hot.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.

FILIPINO PANCIT BIHON WITH CANTON

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.