Pancit Canton


1 kilo pancit canton
1/4 kilo pork
1/4 kilo chicken breast
1 cup sliced squid balls
1 medium carrot sliced
1 medium red bell pepper
1/4 kilo chicharo
1 head cabbage sliced
1/4 cup soy sauce
1 cup oyster sauce
atchuete powder
4 cloves garlic chopped
1 medium onion diced
3 Tbsp chicken powder
patis or salt to taste


Boil chicken and pork until tender, sliced pork into cubes and shred chicken. Set aside stock.
In a Hot wok saute onion and garlic until fragrant, add sliced squid balls and saute for another minute.
Add pork, shredded chicken, add patis, a little soy sauce, a little oyster sauce and add vegetables according to their firmness and stirfry until half cooked. Transfer vegetables in a bowl leaving drippings in the wok. Set aside vegetables.
In the same wok, add pork and chicken stock, rest of soy sauce and rest of oyster sauce, chicken powder, some pepper to taste and add anatto powder until right color is achieved. Bring to a boil.
When boiling add canton noodles and stirfry until all liquid is absorbed and noodles are cooked.
Add in the half of cooked vegetables and adjust seasoning according to your likeness, mixing well until well blended.
Transfer to a serving dish and top with rest of vegetables.

Serve with calamansi

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