Pancit Canton is a stir-fried noodle dish made from flour sticks or Lo mein and was strongly influenced by Chinese cooking. Everyone has their own spin on it but here's my version of pancit canton.
Ingredients
1-8oz Pancit Canton or flour sticks noodles
1 boneless chicken breasts, thinly sliced
1/2 lb. shrimp, cleaned and deveined
1 egg white
1 1/2 cups chicken stock
3 tbsp. cooking oil or olive oil
1/2 cup green beans, cut into 1/2 inch
1 medium carrot, peeled and thinly sliced
1/2 cup cabbage, coarsely shredded
4 cloves garlic, crushed
1 small onion, diced
1 tbsp. patis (fish sauce) or soy sauce
Salt and freshly ground black pepper to taste
Scallions or chives, chopped
1 small lime or kalamansi (depends on the availability)
Instructions
- In a small bowl, mix the shrimp with the egg white
- Season chicken with salt and pepper
- Heat cooking oil in a wok or large saucepan, sauté the garlic until golden brown then add the onion until translucent.
- Add the chicken, and stir fry for a few minutes or until cooked
- Add a little more oil, turn heat to medium high, then add the shrimp. Season with fish sauce and freshly ground black pepper
- Add chicken stock, turn up the heat and bring to a boil
- Add the carrot, green beans and cabbage together with the dried noodles and cook for 6-7 minutes or until the vegetables are done and the noodles are al dente. Add more chicken broth if needed
- As soon as noodles are cooked, turn off the heat; leave the noodles covered for about 5 minutes, letting the steam cook the noodles
- Once cooked, serve on a plate, garnish with scallions or chives and lime halves
Posted in Everything Filipino, Filipino Cuisine