Pancit cantonis originally a Chinese dish but is now popular all over Asia. It is one of the many pancit variations. The exception is the use of egg flour noodles. Many types of meat can be cooked or added to this recipe such as chicken strips, pork, beef, squid balls, fish balls, and kikiams. This dish is often served at parties and meriendas.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 250 gΒ pancit canton noodles
- 3 mediumΒ chicken breast, boiled & shredded
- 1/4 kiloΒ chicken liver (optional)
- 1/2 cupΒ squid balls (optional)
- 1/2 cupΒ fresh or frozen shrimp, deveined
- 1 smallΒ cabbage head cut in strips
- 1 cupΒ snow peas (optional)
- 1 smallΒ carrot Julienne
- 1Β Β yellow or red bell pepper cut into strips
- 1 smallΒ onion chopped
- 3 clovesΒ garlic minced
- 300 gΒ tofu fried and cubed
- 1/2 cupΒ soy sauce
- 1 1/2 cupΒ cups chicken stock or water
- dropΒ sesame oil
- pepper to taste
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- Servings: 4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino, Chinese
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Heat cooking oil in pan. Add onion and garlic and saute until soft and fragrant.
- Add the boiled chicken, chicken liver, shrimp or squid balls. Saute together for a few minutes until light brown and shrimp changes color.
- Season with soy sauce and dash of pepper. Stir well.
- Add in fried tofu and pour in chicken stock. Bring to boil.
- Add cabbage, carrots, bell pepper, and snow peas. Stir, cover and simmer until half cooked.
- Place in canton noodles, toss, and mix thoroughly until well blended and noodles are soft Β – add more water or soy sauce if necessary.
- Drop with sesame oil and stir for few minutes. Turn off heat.
- Serve on a platter with sliced calamansi. Enjoy!