Pancit Canton (Chinese-style Pork and Shrimp Noodles)
Pancit Canton is actually similar to pancit bihon except that the noodles are thicker and don’t need to be pre-soaked. It is like the lo mein that you get at a Chinese takeout. Some add sliced Chinese sausage and liver. To save time (and also because I hate chopping) I buy vegetables that are already shredded or chopped.
- 1 lb pork butt/shoulder cut into small strips
- 1/2 lb shrimp peeled and deveined
- 2 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 4 cloves garlic minced
- 1 onion chopped
- 1 cup shredded carrots
- 1 cup green beans, sliced diagonally
- 2 cup cabbage, chopped
- 8 oz pancit canton dried egg noodles
- vegetable oil
- salt and pepper to taste
In a bowl, mix together the chicken broth, soy sauce, oyster sauce. Set aside.
Heat some oil on a wok and add the pork. Cook until the meat has turned nicely browned.
Add the shrimp and cook for about 2 minutes.
Add the garlic and onions and saute until fragrant. Add the carrots, green beans and cabbage and saute for another 2-3 minutes. Pour in the broth and bring to a boil.
When it begins to boil add the egg noodles. Press the noodles in the wok to soak in the sauce. Continue to mix the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
Add salt and pepper according to your liking. Transfer to a serving platter and enjoy!!