Sauteed Egg Noodles with Vegetables in Soy Sauce
Pancit Canton, one of the popular Filipino noodle dishes, uses a kind of
dried egg noodles called Canton, that is made from wheat flour and coconut oil.
It has an distinct taste and aroma brought about by the coconut oil, that makes it distinguishable from any other yellow egg noodles found in the market.
The cooking process that I use is almost the same as that of the Pancit Bihon Guisado.
The only difference is that I don't soak or
drizzle hot water on the Canton before cooking them. They tend to lose
their deep yellow color and the water washes off some of the starches
and the distinct canton flavor.
YOUR SHOPPING LIST:
- Canton noodles
- Pork Shoulder or Chicken Thigh or Breast
- Canned Chicken Broth
- Green Beans
- Green Onions
- Knorr Chicken Cubes(optional)
IN THE PANTRY:
- Soy Sauce
- Cooking Oil
- 1 8 oz. Pancit Canton Noodles
- 1 pound chicken thigh/breast or pork shoulder, boiled and cut in strips
- 2 cups chicken broth(low-sodium)
- 1/4 pound green beans, cut diagonally
- 1 carrot, sliced in strips
- 1/4 cabbage, shredded
- 2 tablespoons Soy Sauce
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 piece Knorr Chicken Cube(optional)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- salt and pepper to taste
1 Saute the garlic and onion. Add the chicken/pork, soy sauce, carrots and saute for 2 minutes.
2 Add the chicken broth and Knorr chicken cube. Bring to a boil.
3 Gently add the noodles to soften in the broth. Do not press or the noodles will break apart.
4 Mix in the green beans, cabbage and the cornstarch dispersed in water.
5 Stir gently until the noodles are cooked and the water is fully absorbed.
6 Put on a serving dish topped with green onions and out slices of lemon on the side.
- Optional ingredients you can add : Chinese sausages, fish balls, shrimp and squid.
- If you want to add shrimps or squids, put them on Step #4 so it will not get overcooked.
- You can substitute Snow Peas(Sitsaro) for the green beans for less preparation time.
- For a Chinese
style Lo Mein taste, replace 1 tablespoon of soy sauce to 1 tablespoon
of oyster sauce, added in Step #4 with the cornstarch mixture. Then, on
Step #5, put 1/2 cup of bean sprouts (togue) and finish off with a drizzle of sesame oil.
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