Pancit Canton


SAUTEED DRY EGG NOODLES
Serves 8 or more


3 tablespoons cooking oil
5 cloves garlic, crushed
1 small onion, sliced                                                  
1/4 pound pork, sliced thinly
1/4 pound shrimps, shelled, deveined, cut to pieces, 1 cup shrimp water
1/4 pound chicken livers, cut to pieces (optional)
3 pieces dried mushrooms, soaked in hot water, stemmed, sliced
1 carrot, sliced crosswise ¼”
3 stalks Italian parsley, chopped
1/4 cabbage, shredded
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 ounces Pancit Canton dry noodles
2 cups chicken broth or water
2 stalks green onions, chopped, for garnish
few sprigs Cilantro, for garnish
Calamansi or lemon, cut in wedges


Heat a big pan or wok on high, add the oil, then brown the garlic for 2 minutes. Add the onion and cook until translucent. Stir in the pork and cook until no longer pink or for 2 to 3 minutes. Stir in the chicken livers and stir fry until cooked.  Put in the shrimps and cook for 1 minute or until opaque, followed by the mushrooms. Add the carrots and stir everything together then, add the cabbage and Italian parsley mixing all ingredients together. 

Season with soy sauce, oyster sauce, and salt.  Pour in the shrimp water and the chicken broth and let boil.

When it boils, toss in the noodles.  Do not stir.  Let the noodles become soft from the liquid, then slowly move them around.  Scoop the soft noodles at the bottom of the pan and put them on top, allowing the liquid to soften the rest of the noodles. When all noodles are soft, mix together.

*Serve on a plate and garnish with chopped green onion and cilantro on tops. 




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