Pancit Canton
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One of our well-loved noodles dishes from our Chinese heritage. This dish is usually served on special occasions like birthdays, fiestas or Christmas. This recipe uses chicken but you can add prawns or pork slices. Make it vegetarian by replacing meat and seafood with mushrooms.
Pancit Canton
Rated 5.0 stars by 1 users
Category
Festive Fare
Servings
4-6
Cook Time
45 minutes
Ingredients
- 1.5 cooking oil
- 2 chicken breast cut into cubes
- 2 cloves garlic chopped
- 1 onion thinly sliced
- 1 red pepper thinly sliced
-
200g fine bean cut in 5-cm lengths
- 1 cup savoy cabbage leaves thinly sliced
- 1 carrot julienned
- 1 tbsp soy sauce
- 400ml chicken broth
- 1 pack of dry pancit canton noodles (available in Oriental shops)
- 1-2 tbsp oyster sauce
- salt and pepper to taste
Directions
Heat a deep wok until really hot then add the oil.
Add the garlic and onions, cook for about 1-2 minutes or until fragrant.
- Add the chicken breast and cook until no longer pink.
Add the carrots, red pepper, fine beans, and savoy cabbage. Mix well.
- Add the soy sauce and chicken broth. Mix well.
When the liquid starts to simmer, add the dry pancit canton noodles.
- Mix with 2 cooking spoons to allow the dry noodles on top to go to the bottom of the wok. Make sure the dry noodles become wet from the broth.
When liquid is almost dry, add oyster sauce and season with salt and pepper.