Fresh Pancit Canton: Why Bother Cooking it?
As with all Sundays, we’d like to focus on Filipino classics. Today, it’s our favorite, most prostituted local noodle, Pancit Canton.
You might think, “Why should I even bother cooking Pancit Canton? I can get that in any carinderia. Or I could just get myself some Lucky Me.”
But, there’s a good reason.
The only time you probably eat pancit canton is when it’s crappy. Think about it.
You eat it in styro packs. You eat it using instant noodles. You eat it in your school or office canteen.
Have you tried eating it with fresh, premium, ingredients? No? Here’s your chance.
Fresh Pancit Canton
Adjust seasoning according to kind of noodle used. Some fresh noodles are already salty when bought. Other types of meat and seafood can also be mixed into the dish. For vegetarians, the dish can be cooked with just vegetable ingredients.
- 500g Fresh miki noodles
- 2 tbsp Oil
- 2 tsp Minced garlic
- 1/4 cup Sliced onions
- 1/4 cup Peeled shrimps
- 1/4 cup Ground pork
- 1/4 cup Sliced shitake mushrooms
- 1 pc Chinese chorizo, sliced
- 2 tbsp Soy sauce
- 1/2-1 tsp Chicken powder
- 1/4 tsp Pepper
- 2 1/2 cups Water
- 1/2 cup Grated carrots
- 1 cup Shredded cabbage
- Heat oil in a wok.
- Sauté onion, garlic and shrimps.
- Add pork and cook for 2-3 minutes.
- Add mushrooms and chorizo.
- Season with soy sauce.
- Add water and boil on high heat.
- Season with chicken powder and pepper.
- Add in noodles and cook until noodles are done to al dente.
- Mix in carrots and cabbage, cover with a lid and turn fire to low so that the vegetables is cooked by the steam.
- When the veggies are wilted already, turn off fire and serve immediately.