Out of all the Filipino noodle dishes that I know of, I would have to say that the Pancit Canton has got to be the most popular. Noodles was introduced to the Filipinos by the Chinese way back when and since then, the Pancit Canton has fast become a favorite among the Filipinos. Since noodles symbolizes longevity, the Pancit Canton is usually cooked during birthdays, Christmas, New Year and other celebrations. However, the Pancit Canton is so easy to make and yummy to eat, you can pretty much make it anytime that you want. There is no need to wait for a special occasion :P So, here is a really simple Pancit Canton recipe that I tried out a couple of weeks ago. Enjoy!
Start off by heating up some vegetable oil in a large wok. Then, add in some minced garlic. Saute the garlic til it's almost light brown. Then, add in some thinly sliced chicken breast. I pre marinated the chicken slices with some light soy sauce, pepper and cornstarch about an hour or so earlier.
Once the chicken slices are almost cooked, add in some carrot slices and some straw mushrooms. Usually, Shitake/Chinese mushrooms are used but since Kevin is not a big fan of Shitake mushrooms, I used straw mushrooms instead.
Allow the ingredients to cook for a little bit then add in some cabbage and some sugar snap peas. Mix everything together and allow it to cook.
After the vegetables are almost cooked, add in some shrimp that has been peeled and cleaned. Stir fry that a little until the shrimp is cooked.
Next, add in some chicken broth and some oyster sauce. Some people would also add in some light soy sauce but I feel that the broth and oyster sauce combo is salty enough. You can add in a little bit of light soy sauce if you like.
Once the chicken broth comes to a rapid boil, add in the pancit noodles. The pancit noodles are somewhat like our Chinese 'yee mein' and can be bought at any Asian grocery store. Mix the noodles with the rest of the ingredients and allow it to soften in the chicken broth. Continue to let it simmer and when most of the chicken broth have reduced, the pancit canton is done!
A yummy large wok on pancit canton, all ready to be served. Wasn't that really simple to make? It doesn't require much prep and you can whip it up in minutes. So, the next time you are at an Asian grocery store, pick up a pack of pancit canton noodles and give this recipe a try!
Out of all the Filipino noodle dishes that I know of, I would have to say that the Pancit Canton has got to be the most popular. Noodles was introduced to the Filipinos by the Chinese way back when and since then, the Pancit Canton has fast become a favorite among the Filipinos. Since noodles symbolizes longevity, the Pancit Canton is usually cooked during birthdays, Christmas, New Year and other celebrations. However, the Pancit Canton is so easy to make and yummy to eat, you can pretty much make it anytime that you want. There is no need to wait for a special occasion :P So, here is a really simple Pancit Canton recipe that I tried out a couple of weeks ago. Enjoy!
Start off by heating up some vegetable oil in a large wok. Then, add in some minced garlic. Saute the garlic til it's almost light brown. Then, add in some thinly sliced chicken breast. I pre marinated the chicken slices with some light soy sauce, pepper and cornstarch about an hour or so earlier.
Once the chicken slices are almost cooked, add in some carrot slices and some straw mushrooms. Usually, Shitake/Chinese mushrooms are used but since Kevin is not a big fan of Shitake mushrooms, I used straw mushrooms instead.
Allow the ingredients to cook for a little bit then add in some cabbage and some sugar snap peas. Mix everything together and allow it to cook.
After the vegetables are almost cooked, add in some shrimp that has been peeled and cleaned. Stir fry that a little until the shrimp is cooked.
Next, add in some chicken broth and some oyster sauce. Some people would also add in some light soy sauce but I feel that the broth and oyster sauce combo is salty enough. You can add in a little bit of light soy sauce if you like.
Once the chicken broth comes to a rapid boil, add in the pancit noodles. The pancit noodles are somewhat like our Chinese 'yee mein' and can be bought at any Asian grocery store. Mix the noodles with the rest of the ingredients and allow it to soften in the chicken broth. Continue to let it simmer and when most of the chicken broth have reduced, the pancit canton is done!
A yummy large wok on pancit canton, all ready to be served. Wasn't that really simple to make? It doesn't require much prep and you can whip it up in minutes. So, the next time you are at an Asian grocery store, pick up a pack of pancit canton noodles and give this recipe a try!
3 comments:
Yumm, I have to try that with a side of sambal belachan or chili padi! :D
Mmm mmmmmm. I bet it would taste good with sambal belacan!!
The last photo made me salivate! Well done!
Post a Comment