This is Pancit Canton. It is made with canton noodles and any combination of meat and vegetables. This is a dish often served on just about any special occasion in the Philippines. This is a favorite snack as well and best paired with piece of bread. Enjoy this recipe from all of us at .
- 2 pounds of canton noodles
- 2 cups of pork, thinly sliced
- 2 heads of garlic, peeled and minced
- 1 onion, sliced
- 1 carrot, peeled and julienned
- 1 1⁄2 cups of snow peas
- 1 red bell pepper, cut into strips
- 1⁄2 head of cabbage, chopped
- 1 cup of green onions (scallions), chopped
- 5 pieces of chicken liver, cooked then sliced thinly
- 4 cups of meat stock
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 1 dozen quail eggs (or 2 large chicken eggs cut into 4 pieces), hard boiled
- 2 calamansi or lemons, sliced
- 1 teaspoon of freshly ground black pepper
- 2 tablespoons of cooking oil
- In a pan, heat the cooking oil over medium-high heat.
- Then briefly sauté the garlic and onions.
- Add the pork and cook until the color of the meat turns golden brown.
- Add the soy sauce and cook for 2-5 minutes.
- Now add 2 cups of meat stock and simmer for 5 minutes.
- Then add the snow peas, bell pepper, carrots and cabbage.
- Let simmer but do not cook the vegetables thoroughly as they will continue to cook while you add the rest of the ingredients.
- Season this with oyster sauce and ground black pepper.
- Add the remaining 2 cups of meat broth followed by pancit canton noodles.
- Cover this then let it simmer until the noodles gets soft and the broth dries out.
- Mix in the green onions, quail eggs, and cooked chicken liver.
- Turn off the heat and transfer to a serving plate.
- Serve with lemon on the side.
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.