Pancit Canton (Stir-fried Egg Noodles) is a traditional Filipino recipe for a classic dish of stir-fried egg noodles served with a mix of chicken, pork, prawns, sausages and vegetables in a soy sauce base. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Stir-fried Egg Noodles (Pancit Canton).
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Ingredients:
360g pansit canton noodles (wide or thin egg noodles)
1 chicken breast, boiled until cooked and shredded
1l chicken stock (reserve the chicken breast cooking liquid)
115g pork, sliced into small pieces
115g prawns, shelled and de-veined
4 tbsp cooking oil
120g onions, chopped
2 tbsp garlic, minced
120g Chinese sausages, sliced
200g mange tout
200g cabbage, shredded
100g celery, sliced
1 carrot, diced
30g spring onions, chopped
4 tbsp soy sauce
1 tbsp sesame oil
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a large wok or pan and use to fry the garlic and onions for about 4 minutes, or until tender. Add the slice pork and stir-fry for about 6 minutes, or until cooked. Add 500ml of the chicken stock and the shredded chicken then stir in the Chinese sausages, prawns, mange tout, cabbage, celery and diced carrot. Bring to a simmer and cook for about 10 minutes.
Add the remaining chicken stock then stir in the noodles. Return to a simmer and cook for about 8 minutes (or until the noodles are done). Finish with the spring onions, soy sauce and sesame oil then adjust the seasonings to taste.
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