How to make a Special Pancit Canton:
What makes this Special Pancit Canton exciting is you can either simmer the noodles in the sauce or you can fry them and serve the sauce on top.
There are also a lot of options for the toppings – vegetables, meat, seafood, chicken and even steamed or fried dimsum.
Good for 4 to 6 persons Preparation Time is 20 minutes Cooking Time is 30 to 35 minutes.
2 tablespoons oil
3 tablespoons minced garlic
25o grams pork (kasim), boiled and sliced thinly
6 pcs large shrimps, peeled
1/2 cup thinly sliced celery
3 cups cubed cabbage
1 cup sliced carrots
1 cup sliced Baguio beans (abitsuelas)
1 cup snow peas (sitsaro)
1/2 cup sliced onions
4 cups pork broth (from boiling pork)
3 tablespoons oyster sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1/2 cup water
1 tablespoon sesame oil
500 grams pancit canton noodles
kwek-kwek for topping
1. Heat oil then saute 1 tablespoon garlic and pork. Add shrimps and cook until color changes. Transfer to a plate.
2. In the same pan, saute the celery, cabbage, carrots, beans, and sitsaro. Transfer to a bowl.
3. Add more oil to the pan then saute onions and remaining 2 tablespoons garlic. Pour in broth. Season with oyster sauce, salt, and pepper. Simmer for 5 minutes. Thicken with cornstarch dispersed in water. Add sesame oil.
4. Add canton noodles to the pan and cook until noodles are tender but not soggy. Add the sauteed pork and vegetables. Toss lightly. Serve topped with kwek-kwek.
5. To make kwek-kwek: In a bowl, combine 1 cup flour. 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add 1/2 cup water and a few drops of orange food color. Blend well. Dredge boiled quailed eggs in cornstarch then coat with the batter. Deep fry until crisp.
TIP: How to fry Sapporo Pancit Canton? Soak the dry noodles in water to soften; drain very well before frying in hot oil until crisp and lightly browned. Drain fried noodles on paper towels to remove excess oil then serve at once with desired toppings.