Pancit Canton is a popular dish in the Philippines and has always been an island family favorite, usually prepared for family gatherings, parties, pot-luck and almost served at any particular event. Been craving this for quite sometimes I think its perfect for a chill and cold afternoon.
Pancit Canton | Filipino StylePrint Recipe
- 8 ounces (227 grams) flour stick (pancit canton)
- 1 ½ cups snap peas
- 1 cup carrot, julienne
- 1 small red bell pepper, sliced into strips
- 1 pack small japanese button mushrooms
- 3 ounces pork, thinly sliced and chopped
- 4 cups chicken stock
- 1 medium yellow onion, sliced
- 4 cloves garlic, crushed
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
Heat oil in a wok or cooking pot
Sauté garlic, onion, and then add ground black pepper. Cook until onion gets soft
Put the pork into the wok. Stir fry for 3 to 4 minutes or until the meat browns
Add button mushrooms, snap peas, bell pepper, and carrot. Stir fry for 4 minutes.
Add soy sauce and oyster sauce. Stir.
Pour chicken stock and let boil
Add the flour sticks (pancit canton). Cover and cook for 2 minutes. Toss the noodles and make and let it absorb the broth. Continue to cook until all the noodles absorb the liquid.
Serve with calamansi or lime
The other option to not overcook the vegetables are to blanch all the vegetables in a separate pot. Then add them after the pancit canton had absorbed all the liquid.