Pancit Canton 

INGREDIENTS:
  • 12 oz flour sticks or pancit canton noodles
  • 1/2 lb pork belly cut into strips
  • 1/2 cup medium sized shrimp shelled & deveined (optional)
  • 3 cloves garlic (crushed)
  • 1 medium onion (sliced)
  • 1/2 cup chinese sausage or chorizo (sliced) 
  • 1 medium carrots (strips)
  • 1 cup snow peas or sitcharo 
  • 1/2 cup parsley (chopped)
  • 1 cup cabbage (strips or squares)
  • 3 1/2 cups pork broth or 3 1/2 cups water+1 pork cubes
  • 2 tbsp oyster sauce
  • 1/2 tbsp fish sauce
  • 3-4 tbsp soy sauce
  • 2 1/2 tbsp cooking oil 
  • salt & pepper to taste
​
You can also:
1. Use any kind of meat
2. Add shrimp if you like
3. Add more vegetables of your choice.
4. Use Bihon noodles instead or a combination of both

Recipe yields 5-7 servings
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​HOW TO COOK PANCIT CANTON
  • Blanch all the vegetables (carrots, snow peas, & cabbage) in a pan or wok.
  • In a separate wok, heat the cooking oil and saute garlic and onion.
  • Add the pork strips and cook until tender.
  • Add the fish sauce, chorizo and oyster sauce.  Cook for few minutes.
  • Add the shrimp, parsley and soy sauce. 
  • Add the pork broth. Let it simmer then add the noodles. 
  • Cook until noodles are tender and some of the stock is absorbed. 
  • Add the blanched vegetables and toss with the noodles.
  • Add salt and pepper to taste. 
  • Transfer to a serving plate and squeeze some lemon or calamansi.
  • Enjoy!


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