Monday, January 23, 2012

Monday’s Bread Bowl: Pancit Canton

A Filipino staple that’s all noodles

A serving of these stir-fried noodles will satisfy almost any hungry appetite. Pancit canton, which is made with trademark yellow noodles, has the yummy combination of pork and seafood that’s very popular in Guam and the Philippines. Here’s our rendition:

What you will need:

1 wooden spoon
1 spatula
1 large wok
2 medium-sized bowls
3 tablespoons cooking oil
1 (16 oz) package dried canton noodles
1lb pork or chicken, chopped into small pieces
1lb raw shrimp, cleaned and diced into small pieces
2 green bell peppers, sliced
1 napa cabbage, sliced into bite-sized pieces
2 carrots, peeled and jullienned
1 yellow onion, diced small
5 garlic cloves, chopped small
1 measuring cup
¼ cup soy sauce
¾ cup water or chicken stock
Pinch of salt and black pepper

Cooking and Directions:

Place wok on stove at medium-high heat. Add garlic, onion, salt, and black pepper. Sautee until onion turns translucent then pour in pork. Brown pork for 5 to 10 minutes while stirring. Mix soy sauce with water or chicken stock in measuring cup. Add half of the soy sauce mixture to the pork then toss well. Remove cooked ingredients from wok and set aside. Return wok to burner. Throw in shrimp and let pieces cook for 3 to 5 minutes. Stir constantly. Remove cooked shrimp from wok. Next, pour in bell pepper, cabbage, and carrots. Toss and let veggies cook for 3 to 5 minutes before removing from wok. Now, add the second half of soy sauce mixture to hot wok. Then quickly place dried canton noodles in wok. Flip and toss dried noodles carefully while crumbling them with spatula. The noodles should gradually soften and absorb any liquid or flavors left in the wok. Gradually return pork, shrimp, and veggies to canton noodles. Mix ingredients thoroughly and well then remove from heat to avoid overcooking.

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