There are many variations in cooking pancit canton. You can be as elaborate as you want with cooking/blanching each vegetable to something as simple as a all-in-one cooking method. This version of mine is a happy compromise. It is very similar to what I do with pancit bihon but the main difference is in the type of noodles used. The one here is wheat-based which is certainly more flavourful than the bland rice noodle bihon. Also, liver and mushrooms are used lending difference in the filling. Do serve this with lemon juice to foil the saltiness of the sauce.
As with most of my recipes, this is a work in progress so I will be updating this from time to time.
250 g pancit canton noodles
100 g chicken meat - sliced into serving pieces
100 g chicken liver - sliced into serving pieces
50 g prawns (optional)
2 Tbsp cooking oil
2 pieces dried shiitake mushrooms
2 tsp minced garlic
1 medium onion - sliced
1/4 cup julienned carrots
1/2 cup shredded cabbage
1 1/2 cup chicken stock
1 Tbsp oyster sauce
2 tsp light soy sauce
1 Tbsp cornstarch
2 Tbsp water
salt and pepper
- Divide the garlic and onion. Soak the dried mushroom in boiling water for at least 30 minutes. Once mushroom is soft, remove stems and slice into thick strips. Set aside.
- Combine the cornstarch and 2 Tbsp water and mix well. Set aside.
- In a wok, heat 1 Tbsp of the cooking oil. Saute half of the garlic and onion.
- Add in the meats, season with salt and pepper. Cook for 2 minutes.
- Add the vegetables, saute for 30 seconds and then add about 1/4 cup water or stock. Bring to boil and simmer covered for about 3-4 minutes or until the vegetables are almost done. Transfer to a bowl or container and set aside.
- Heat up the same wok with the rest of the cooking oil.
- Saute the rest of the garlic and onion.
- Add the chicken stock, oyster sauce, and soy sauce. Bring to boil.
- Add the cornstarch mixture and cook until thick.
- Add in the pancit canton noodles. Bring it back to boil. Lower heat and simmer until noodles are soft (about 5 minutes).
- Mix in the vegetables and meat. Stir to combine well. Dish up and serve while still hot.