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Stir Fry Noodles

pinoyrecipes's picture
Pancit canton or stir fry noodles may have originated from China but since it's a good food, the Filipinos have learned to love it. Almost everybody has their own recipe for pancit canton.
Ingredients
  Vegetable oil 4 Tablespoon, divided
  Garlic 2 Tablespoon, minced, divided
  Onion 4 Tablespoon, minced, divided
  Large shrimp 1 Cup (16 tbs), peeled and deveined
  Chinese sausage 1⁄2 Pound, sliced
  Chicken 1 Cup (16 tbs), boiled, shredded
  Pork 1 Cup (16 tbs), boiled, shredded
  Chicken liver 1 Cup (16 tbs), boiled, sliced
  Pork bouillon cube 1
  Carrots 1 Cup (16 tbs), julienned
  Snow peas 1 Cup (16 tbs)
  Cabbage 1⁄4 Medium, chopped
  Oyster sauce 4 Tablespoon, divided
  Chicken broth 4 Cup (64 tbs) (or pork broth)
  Beef boullion 4 (cubes)
  Black pepper 2 Teaspoon (use as per taste)
  Asian noodles 16 Ounce (Pancit Canton)
Directions

MAKING
1. In a large pan or wok, heat some vegetable oil. Saute half of the minced garlic and set aside the other half.
2. Add and saute half of the minced onion, add the shrimp to it and let it cook.
3. Then add the Chinese sausage and let it cook for a few minutes.
4. Mix in the shredded chicken and shredded pork.
5. Add the boiled chicken liver and pork bouillon cube letting the bouillon cube melt.
6. Then add the carrots, followed by the snow peas. Stir constantly.
7. When the carrots are cooked enough, add the chopped cabbage and season everything with oyster sauce.
8. Give it a good mix and then set the mixture aside.
9. In the same saucepan, heat some more vegetable oil and saute the remaining minced garlic and minced onion.
10. Then add the chicken and/or pork broth, add the beef bouillon and season it with oyster sauce and ground black pepper.
11. Let it boil and then add the Pancit Canton and simmer it covered until it gets soft and the broth dries out.
12. When the noodles are cooked, add the prepared the vegetable and meat mixture (reserving some for garnish) and mix well.

SERVING
13. Pile onto serving plates and garnish with reserved snap peas, sausage slices, carrot juliennes.
14. Serve hot and eat with chopsticks!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Filipino
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Holiday
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4
Story
When I was still in the Philippines, I get to watch how my aunt cooks this Pinoy recipe. And now that I have shown it here, I hope that she won't find out because she is going to choke me for sure. This is one of her specialty recipes. She cooks this really well that none of my other aunts can cook this as good as her. I was just fortunate that I got to watch how she cooks this because every time she gets bulk order, I was there to help her. This pancit canton is really good that when I brought this to work, I had my co-workers tried it, and they loved it! I brought it to work because sometimes Nunnie would tell me that the food is good and sometimes I just don't know if he is just trying to please me or if it's really good. Pancit canton is really not that hard to make. It is actually easy if you have all the ingredients. The only hard part in cooking this recipe is the preparation of the ingredients. But if you can get somebody to help you chop, then you will find it a lot easier. The most important step in cooking this pancit canton is setting aside the vegetable and meat mixture and cooking the noodles separately. Because by doing this, the noodles get cooked pretty well and at the same time, the vegetables won't get soggy and overcooked. I want my vegetables a little crispy and crunchy that is why I do it this way. I really do encourage everyone to try this because for me this is a must and I can guarantee you, you won't get disappointed.
Subtitle: 
Pancit Canton

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