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Pancit Canton
Filipino Stir-Fried Noodles
A classic Filipino birthday dish, Pancit Canton features chewy egg noodles stir-fried with tender meat, crisp vegetables, and a savory soy-based sauce. It's believed that eating long noodles symbolizes a long life.
๐ง ์ฌ๋ฃ
- 400 g Dried Canton egg noodles(Look for the flat, yellow egg noodles specifically labeled for Pancit Canton. If unavailable, thick spaghetti or linguine can be a substitute, though the texture will differ.)
- 150 g Pork belly or shoulder, thinly sliced(Thinly sliced pork belly or shoulder will become tender and flavorful. Pork loin can also be used but may be less moist.)
- 150 g Shrimp, peeled and deveined(Medium to large shrimp work well.)
- 4 cloves Garlic, minced
- 1 medium Onion, thinly sliced
- 200 g Cabbage, shredded(Green cabbage or napa cabbage can be used.)
- 2 medium Carrots, julienned(Julienned means cut into thin matchsticks.)
- 100 g Snow peas or green beans, trimmed(Adds a fresh crunch and vibrant color.)
- 60 ml Soy sauce(Use Filipino soy sauce if possible for authentic flavor, otherwise regular soy sauce is fine.)
- 30 ml Oyster sauce(Adds depth and umami to the sauce.)
- 120 ml Chicken or vegetable broth
- 2 tbsp Vegetable oil
- 1/2 tsp Black pepper, freshly ground
- to taste Calamansi or lime wedges, for serving
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the noodles: Bring a large pot of water to a rolling boil. Add the Canton noodles and cook according to package directions, usually about 6-8 minutes, until al dente (tender but still firm to the bite). Be careful not to overcook, as they will cook further in the stir-fry. Drain the noodles thoroughly and rinse briefly with cold water to prevent sticking. Set aside.
โฑ๏ธ 10 minutes - 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, chicken or vegetable broth, and black pepper. Set aside.
โฑ๏ธ 3 minutes - 3
Stir-fry the aromatics and meat: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic and sliced onion, and stir-fry until fragrant and the onion is translucent, about 1-2 minutes. Add the thinly sliced pork and stir-fry until it's no longer pink, about 3-4 minutes. If using shrimp, add them now and cook until they turn pink and opaque, about 2-3 minutes. Remove the cooked meat and shrimp from the wok and set aside.
โฑ๏ธ 7 minutes - 4
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the julienned carrots and stir-fry for 2 minutes until slightly tender-crisp. Add the shredded cabbage and snow peas (or green beans) and stir-fry for another 2-3 minutes until the vegetables are tender-crisp and vibrant. You want them to retain some crunch.
โฑ๏ธ 5 minutes - 5
Combine and finish: Return the cooked pork and shrimp to the wok with the vegetables. Pour the prepared sauce over everything. Add the drained Canton noodles to the wok. Toss gently but thoroughly to combine all ingredients and coat the noodles evenly with the sauce. Stir-fry for another 2-3 minutes, allowing the noodles to absorb the flavors and heat through. Ensure everything is well mixed and heated.
โฑ๏ธ 5 minutes - 6
Serve: Transfer the Pancit Canton to a serving platter. Serve immediately with calamansi or lime wedges on the side for squeezing over the noodles, which adds a bright, citrusy finish.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe longer the noodles, the longer the life โ a common belief associated with Pancit, especially for birthdays.
- โPancit Canton is a traditional Filipino birthday dish, symbolizing good luck and longevity.
- โDon't skip the calamansi or lime! The citrus juice cuts through the richness of the dish and brightens the flavors.
- โFor a vegetarian version, omit the meat and shrimp and add more vegetables like broccoli florets, bell peppers, or firm tofu.
- โEnsure your wok or skillet is hot enough for stir-frying to achieve the best texture for both meat and vegetables.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Pancit Bihon: Uses thin rice vermicelli noodles instead of egg noodles.
- Pancit Palabok: Features a rich, shrimp-based sauce and is topped with various ingredients.
- Pancit Malabon: Similar to Palabok but with thicker noodles and a distinct flavor profile.