Simple Pancit Canton Recipes

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.

HOW TO MAKE PANCIT CANTON (EASY RECIPE)

Steps:

• In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside.
• Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and released some fat (I cook until they are a bit crispy for more flavor).
• Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables - carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
• When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
• Taste and adjust seasoning, if needed. Serve immediately.

SIMPLE PANCIT CANTON RECIPE

Steps:

• Season the shrimp with 1 pinch of kosher salt right before you start cooking.
• Heat a wide cast iron pan or a 14-inch wok over medium-high heat, then add 1 tablespoon of canola oil.
• Add sliced Taiwanese sausage and stir for 1 minute, then add shrimp and cook until both sides just turn pink (about 1 minute), then remove both from the pan and set aside.
• Add sliced onions and carrots and cook for 2 minutes, stirring often, then add garlic, celery, napa cabbage, and snow peas, and cook for an additional 30 seconds.
• Reduce the heat to low, add in 1 tablespoon of oyster sauce and 2 tablespoons of soy sauce, and stir for 1 minute.
• Using a slotted spatula or spoon, remove all vegetables from the pan and set aside, leaving the sauce in the pan.
• Add the chicken broth and bring to a simmer over medium-high heat.
• Create a slurry by mixing 1 tablespoon of cornstarch in 1 cup of water, then add the slurry to the simmering chicken broth while stirring until thoroughly mixed.
• Add the noodles to the pan and stir while gently pushing down on the noodles with a spatula. The noodles may look big in the pan but will cook down quickly. Flip the noodles with 2 spatulas if needed, and stir the noodles until they are almost cooked and most of the liquid is absorbed (about 3 minutes).
• Add the sausage, shrimp, and vegetables back into the pan and stir to combine, then turn off the heat and serve.

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.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

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.