Pancit Canton means Chinese noodles in the Philippines. This recipe is a Filipino adaptation of chow mein.
Other noodle recipes include Thai Steak with Somen Noodles, Potluck Noodles and Pork Noodles.
CANTONESE NOODLES
- 8 oz. thick dried egg noodles
- 3 tbsp peanut oil
- 1 onion, thinly sliced
- 2 garlic cloves
- 3 oz. bacon, finely chopped
- A small Napa cabbage (Chinese cabbage), thinly sliced
- 1 carrot, cut into sticks
- 1 to 1 1/2 cups fresh bean sprouts, trimmed
- 2 to 3 spring onions, chopped
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- pinch of freshly ground pepper
- 1 cup of chicken stock
METHOD
- Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles.
- Drain, rinse under cold running water and drain again. Transfer to a bowl.
- Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes.
- Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean.
- Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper.
- Serve with extra soy sauce or hot chili sauce.
IMPROVISATIONS: This recipe is terrific for adding your own favourite ingredients – perhaps some broccoli, substitute the bacon for bits of chicken or some Chinese BBQ pork.
Makes enough for four people.
The copyright of the article Chow Mein Filipino Style in Asian Cuisine is owned by June Chua. Permission to republish Chow Mein Filipino Style must be granted by the author in writing.
