Community Pick
Pancit Canton
photo by Engrossed
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, crushed
- 1 lb pork shoulder, sliced thinly
- 1 chicken breast, deboned and sliced thinly
- 1⁄2 lb shrimp, peeled
- 2 tablespoons soy sauce
- 2 cups chicken broth
- 1 cup cabbage, shredded
- 1 cup green beans, julienned
- 2 carrots, julienned
- 3⁄4 cup dried black mushrooms or 3/4 cup shiitake mushroom (optional)
- 1 (1 lb) package pancit noodles (Chinese wheat noodles)
- 1⁄2 teaspoon freshly ground black pepper
- patis, to taste (Filipino fish sauce) (optional)
- 4 green onions, sliced
- 1 lemons or 1 kalamansi, cut into wedges
directions
- If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
- Set aside.
- Heat oil over medium-high heat in wok or large skillet.
- Saute garlic and onions until tender.
- Add pork, chicken and shrimp, and cook until browned.
- Add soy sauce, stirring to flavor.
- Add chicken broth and bring to boil.
- Add cabbage, green beans, carrots and mushrooms.
- Cook until vegetables are tender, yet crisp, 5-8 minutes.
- Add noodles, mixing gently to prevent them from breaking.
- Cook until liquid is absorbed and noodles are done, about 10 minutes.
- Remove from heat.
- Season with black pepper and patis.
- Garnish with green onions and lemon wedges.
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Reviews
-
Loved it!!! I have made this for my family twice now. I made a small change with the recipe. Instead of cabbage, green beans etc. I just used half a bag of cole slaw (w/o dressing) It was sooo much easier, the carrots and cabbage are already shredded and it cuts down on the work. I also used a little bit more broth than called for. My family loves it with shrimp and chicken. Yummy!!!
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Very Yummy! Didn't give it the full 5 stars as I had to substitute according to what I had on hand: used olive oil, only chicken breasts, and jullienned zucchini in place of the cabbage (but all the rest of ingredients were the same). Also used brown rice vermicelli noodles for which i had to add an extra cup and a half of water (on top of the 2 cups of chick stock) and cook for the last phase with a lid on so all the noodles cooked properly. my son loved it and he usually doesn't eat much dinner so I'll definately be adding this to the repetoire!
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Tweaks
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Very Yummy! Didn't give it the full 5 stars as I had to substitute according to what I had on hand: used olive oil, only chicken breasts, and jullienned zucchini in place of the cabbage (but all the rest of ingredients were the same). Also used brown rice vermicelli noodles for which i had to add an extra cup and a half of water (on top of the 2 cups of chick stock) and cook for the last phase with a lid on so all the noodles cooked properly. my son loved it and he usually doesn't eat much dinner so I'll definately be adding this to the repetoire!
RECIPE SUBMITTED BY
Steve P.
United States