Pancit Canton

Method13 steps · about 50 min

1. 1

   Step 1: In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas (8) and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.

   Stir-fry snow peas · 1 minUses About 1 tablespoon canola oil · 8 snow peas, ends trimmed

2. 2

   Step 2: If needed, add another tablespoon oil. Add shrimp (8) and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.

   Cook shrimp · 3 minUses Another tablespoon oil if needed · 8 large shrimp, peeled and deveined

3. 3

   Step 3: Add fish balls (4 ounces) and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.

   Brown fish balls · 1 minUses 4 ounces fish balls (about 7–8), halved

4. 4

   Step 4: Add the sliced hamonado longganisa or Chinese sausage and cook, stirring regularly, for about 1–2 minutes until lightly browned. Remove from the wok and reserve with the other cooked toppings.

   Brown sausage · 2 minUses 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on a bias

5. 5

   Step 5: Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions (1) and garlic (2 cloves), and cook until softened.

   Uses 1 tablespoon canola oil for aromatics · 1 onion, peeled and chopped · 2 cloves garlic, peeled and minced

6. 6

   Step 6: Add pork and cook, stirring regularly, for about 2 to 3 minutes.

   Cook pork · 3 minUses Softened onion and garlic · 1/4 pound pork butt, thinly sliced

7. 7

   Step 7: Add chicken (1/4 pound) and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.

   Brown chicken · 3 minUses Pork and aromatics · 1/4 pound boneless skinless chicken breast or thigh meat, thinly sliced

8. 8

   Step 8: Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.

   Uses Pork, chicken and aromatics · 4 cups chicken broth

9. 9

   Step 9: Add soy sauce (2 tablespoons) and oyster sauce (2 tablespoons) and stir well to combine. Season with salt and pepper (to taste) to taste.

   Uses Cooked meat and broth · 2 tablespoons oyster sauce · 2 tablespoons soy sauce · salt and pepper to taste

10. 10

    Step 10: Add carrots (1) and cook for about 1 minute.

    Cook carrots · 1 minUses Seasoned meat and broth · 1 large carrot, peeled and julienned

11. 11

    Step 11: Add kinchay (1/2 bunch) and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.

    Cook celery and cabbage · 1 minUses Meat, broth and carrots · 1/2 bunch Kinchay (Chinese celery), chopped · 1 head napa cabbage, sliced into 1/2-inch strips

12. 12

    Step 12: Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.

    Uses Meat, broth and vegetables · 2 packages (8 ounces each) pancit canton noodles

13. 13

    Step 13: Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.

    Finish pancit canton · 2 minUses Noodles with meat and vegetables · Cooked snow peas · Cooked shrimp · Browned fish balls · Browned sausage