Pancit Canton

Pancit Canton

#PHLockdown Day Whatever.

Yes, I stopped counting because it was officially extended until April 30,2020. Those who are positive cases of Covid 19 are going up. Mass testing are also becoming available. Hopefully we continue staying at home for two more weeks and we could #FlattenTheCurve soon enough.

I had some mommy thoughts over at www.mommypeach.com and also listed some things you can do during ECQ.

READ: UNCERTAINTIES + THINGS YOU CAN DO DURING QUARANTINE 

As requested by my pancit-lover-of-a-husband, Pancit Canton for MERIENDINNER – merienda and dinner in one para isang lutuan na lang.

This Pancit Canton is quite special because I put many kinds of meat and veggies to make it flavorful — there’s chicken, shrimp, chicken liver, chicnese sausage, snow peas, carrots, bell pepper, and cabbage.

Hope you and your family are safe. How’s your Holy Thursday coming along?

OTHER PANCIT RECIPES YOU MIGHT LOVE…

Author:
Ingredients
  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 200g chicken fillet, cut into small pieces
  • 100g chicken liver and heart, cut into small pieces
  • 150 g shrimp, peeled and deveined
  • 1 chinese sausage, sliced
  • 1 carrot, julienned
  • 1 bell pepper, julienned
  • 100g snow peas/ chicharo, ends trimmed
  • ½ cabbage, cut into pieces
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 chicken cube
  • 2 cups water
  • 1 tsp ground pepper
  • 1 tbsp cornstarch dissolved in ¼ cup water
  • 400g pancit canton/ egg noodles
  • calamansi for serving
Directions
  1. Heat oil in a large wok, saute garlic and onion until fragrant and translucent.
  2. Add chicken meat and cook until no longer pink. Add the chicken liver and cook until almost done. Add shrimps and cook until no longer pink. Add the Chinese sausage slices and cook for a minute.
  3. Lower heat and pour in oyster sauce and soy sauce and stir until well blended. Add the carrots, bell pepper, and snow peas. Mix well. Pour in the water and add the chicken cube.
  4. Stir to dissolve.
  5. Bring to a boil and add the cabbage. Cook for 20 seconds.
  6. Remove all the solid ingredients and transfer to a plate. Set aside.
  7. Now that there is only liquid in the wok, add the ground pepper and the cornstarch slurry.
  8. Add the egg noodles and stir slowly for it to absorb the liquid. Add more water if it dries up, ½ cup at at a time. Stir from time until the noodles are almost cooked. Make sure to make it saucy because it will still absorb liquids even when it’s cooked.
  9. Add back the meat and vegetables you took out earlier. Mix it well to combine.
  10. Turn off heat and serve immediately with calamansi on the side.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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