Focused recipe
Pancit Canton Recipe
Chewy egg noodles tossed with tender pork, chicken, mushrooms, and crisp vegetables in a rich soy-oyster sauce. A festive Filipino noodle dish perfect for sharing.
Filipino Updated 8/5/2009
Ingredients
Measured from the catalog payload.
- 1 lb egg noodle
- 1/2 lb pork thinly sliced
- 1/2 lb chicken thinly sliced
- 12 pieces snow pea
- 1 carrot
- 1/2 cabbage roughly chopped
- 5 cloves garlic minced
- 1 onion minced
- 2 stalks celery chopped
- 2 pieces shiitake mushroom sliced
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 2 teaspoons chicken powder
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons parsley chopped
- 1 quart water
- ground black pepper
- 3 tablespoons cooking oil
Instructions
12 cooking steps
- Boil 1 quart of water. Add snow peas, carrot, and cabbage, and boil for 1 minute. Remove from the pot and soak the vegetables in ice water for 2 minutes. Drain well and set aside.
- Add the pork into the same pot used for boiling the vegetables. Boil until the pork becomes tender. Remove the pork and reserve the broth for later use.
- Heat 3 tablespoons of cooking oil in a wok. Sauté garlic until it starts to brown. Add onion and celery, and continue sautéing until the onion softens.
- Add the chicken and sauté for 2 minutes.
- Add shiitake mushrooms and boiled pork. Continue to sauté for 1 minute.
- Pour in the soy sauce and oyster sauce.
- Add the reserved pork broth. Bring to a boil, cover, and simmer for 10 minutes.
- Add chicken powder and egg noodles. Toss and cook until the noodles fully absorb the broth.
- Season with ground black pepper.
- Add bell peppers , chopped parsley, and blanched vegetables. Toss until well distributed.
- Transfer to a serving plate. Serve warm.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Noodle canton recipe, filipino pancit, pancit Public recipe Revision 1