Pancit Canton Filipino Stir Fried Noodles Recipes
PANCIT CANTON (FILIPINO STIR-FRIED NOODLES)
Thick and steamy noodles mixed with al dente vegetables and plump meat in a savory soy sauce--this pancit canton recipe is super easy to make and you'll want to make it for your next celebration.
Provided by MG Sanchez
Categories Dinner Main Course
Time 45m
Number Of Ingredients 18
Steps:
- In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.
- In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.
- Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.
- Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.
- Add the shrimp and cook until it turns pink and opaque, about one minute.
- Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.
- Add the blanched vegetables in the pan and stir them in to combine with the ingredients. Cook for an additional 1-2 minutes to warm the veggies.
- Serve the pancit canton immediately.
Nutrition Facts : Calories 721.7 kcal, Carbohydrate 97.7 g, Protein 32.9 g, Fat 25.6 g, SaturatedFat 9.9 g, Cholesterol 119.6 mg, Sodium 1306.1 mg, Fiber 3.3 g, Sugar 5.4 g, ServingSize 1 serving
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- Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
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- Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.
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