Pancit canton is a Filipino noodle recipe of Chinese origin. It is often served in parties and gatherings. You can also find it in most restaurants in the Philippines.
There are many types of pancit, as it is the Asian version of pasta, for the reason that it is filling. It is a dish in itself since it has meat and vegetables. It can be eaten as a snack or a side to other food.
2 tablespoons vegetable oil
1Â onion, sliced
3 garlic cloves, crushed
1 lb. pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoonsÂ soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup greenÂ beans, julienned
2 carrots, julienned
3/4 cup dried black orÂ shiitakeÂ mushrooms
1 1 lb. pack pancit canton (Chinese wheatÂ noodles)
1/2 teaspoon freshly ground black pepper
Patis (FilipinoÂ fish sauce), to taste
4 green onions, sliced
1Â lemonÂ or kalamansi, cut into wedges
Soak the dried mushrooms in a bowl of water for 30 minutes or until they are soft. Drain and discard the water. Slice the mushrooms into strips and remove the tough parts. Set aside.
Heat the oil in a large skillet over medium heat. SautÃ© the garlic and onions for 2-3 minutes or until the onions are tender. Add the pork and cook it for another 3-5 minutes or until lightly browned. Add the chicken and cook it for another 3-5 minutes as well. Lastly, stir in the shrimp and cook it for 2-3 minutes or until they are pink. Season them with soy sauce. Stir-fry for another 2 minutes or until some of the soy sauce has been absorbed.
Pour the chicken broth into the skillet and increase the heat to high. Bring it to a boil. Add the cabbage, green beans, mushrooms and carrots. Cook it for another 4-6 minutes or until the vegetables turn bright green and crisp. Reduce the heat and let it simmer for another 6-8 minutes or until all the liquid evaporates. Season it with fish sauce and ground black pepper. Toss occasionally. GarnishÂ it with green onions and lemon wedges before serving.
Photo Courtesy Of:Â mooglet