Pancit Canton
A stir-fried noodle dish with pork, shrimp, and vegetables, cooked in a savory soy sauce mixture.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Pork Shoulder | 500 | Grams |
| Shrimp | 250 | Grams |
| Pancit Canton Noodles | 500 | Grams |
| Soy Sauce | 0.5 | Cup |
| Oyster Sauce | 0.25 | Cup |
| Chicken Broth | 2 | Cups |
| Carrot | 1 | Count |
| Cabbage | 1 | Head |
| Green Beans | 150 | Grams |
| Garlic | 4 | Cloves |
| Onion | 1 | Count |
| Vegetable Oil | 3 | Tbsp |
| Black Pepper | 1 | Tsp |
| Spring Onions | 3 | Stalks |
| Lemon | 1 | Count |
Instructions
- Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the pork strips and cook until browned. Remove and set aside.
- In the same wok, add another tablespoon of oil and sauté the garlic and onion until fragrant.
- Add the shrimp and cook until they turn pink. Remove and set aside with the pork.
- Add the remaining oil to the wok and stir-fry the carrots, cabbage, and green beans for about 3-4 minutes.
- Return the pork and shrimp to the wok. Add the soy sauce, oyster sauce, and chicken broth. Stir well to combine.
- Add the pancit canton noodles to the wok. Toss everything together until the noodles are well coated and heated through.
- Season with black pepper and adjust the seasoning if necessary. Garnish with chopped spring onions.
- Serve hot with lemon wedges on the side.
Kitchen equipment
Wok