Saucy Pancit Canton

Start by having all the ingredients ready (see the list below). You will need a large work
or a cooing pot. Saute garlic and onion and then brown the meats. We are using pork
and chicken for this recipe. Feel free to use your preference. There are times when I
only use one or the other. Sometimes, I only use shrimp or squid balls.

The vegetables are added in the beginning of the cooking process . You will need to
add all the remaining veggies and continue to cook for a few minutes. The seasonings
comes next. We are using soy sauce and oyster sauce for this recipe. If you do not like
oyster sauce, soy sauce should be enough. There are also times when I add a bit of
Sesame oil (this recipe did not require it, but you can add it if you want). A half teaspoon
should be enough, do not add more than this amount because we want our pancit to
have a balanced flavor.

The chicken broth comes-in next. Pour it and let boil. You can also use water and add a
piece of chicken cube. I consider the chicken cube a necessity in my Kitchen.It helps
me make good dishes be even more wonderful.

Once the broth starts to boil, put the flour sticks in the pot. It is also locally called pancit
canton, which refers to the actual name of the dish. Let the noodles absorb the liquid
until it gets soft. There should be enough liquid left. What you need to do is make the
remaining liquid thicker by adding cornstarch that was diluted in water. Enjoy this dish
with calamansi or lime.

Try this Saucy Pancit Canton Recipe. Let me know what you think.

Saucy Pancit Canton

Author: Vanjo Merano
Recipe type: Noodles
Cuisine: Filipino
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 3
This is a recipe for Saucy Pancit Canton

Ingredients
 8 ounces (227 grams) flour stick (pancit canton)
 ½ small cabbage, chopped
 1 ½ cups snap peas
 1 cup carrot, julienne
 1 small red bell pepper, sliced into strips
 3 ounces pork, thinly sliced and chopped
 4 ounces boneless chicken breast, sliced thinly
 4 cups chicken broth
 2 teaspoons cornstarch diluted in 3 tablespoons water
 1 medium yellow onion, sliced
 4 cloves garlic, crushed
 3 tablespoons soy sauce
 3 tablespoons oyster sauce
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil

Instructions
1. Heat oil in a wok or cooking pot
2. Sauté garlic, onion, and then add ground black pepper. Cook until onion gets soft
3. Put the pork and chicken slices into the wok. Stir fry for 3 to 4 minutes or until the meat browns
4. Add cabbage, snap peas, bell pepper, and carrot. Stir fry for 4 minutes.
5. Add soy sauce and oyster sauce. Stir.
6. Pour chicken broth and let boil
7. Add the flour sticks (pancit canton). Cover and cook for 2 minutes. Toss the noodles and make and
let it absorb the broth. Continue to cook until all the noodles absorb the liquid.
8. Pour cornstarch diluted in water. Stir and cook until the sauce gets thick.
9. Serve with calamansi or lime.
10. Share and enjoy!