Pancit Canton

Pancit canton may sound like it really came from China, but it did not. It’s actually a Filipino version of Chinese Chow Mien, of Chinese influence nevertheless. Most, if not all, Filipino parties have this in the menu, no doubt about it. The best thing about pancit canton is that you have the freedom to put in what you want. For example, if you have left over meat and a few pieces of carrots, 1/4 chunk of cabbage, and a few pieces of chayote, you’re good to go! So keep pancit noodles in your pantry ready so that you can have a party anytime you want.

I’ve found some cheap Japanese noodles in the grocery. They kinda look like pancit miki. Only 13 pesos per pack, good for 4-5 persons. My kids prefer the Japanese noodles because they’re softer and not too chewy like the other dried brands.

Ingredients:

1 pack Japanese noodles or pancit miki
1 cup left over adobo, grilled pork chops, lechon manok or just plain meat
1 pc. shredded carrots
1 cup shredded cabbage
red bell pepper
onion
garlic
soy sauce
chicken powder
cornstarch
patis
ground pepper
brown sugar

1. Saute your onions, garlic, and bell peppers.
2. Add in your meat.
3. Add 2 cups of water.
4. Add the shredded carrots and cabbage.
5. Once it boils, add your noodles.
6. Season with soy sauce, patis, a pinch of brown sugar, and pepper.
7. Make some chicken stock slurry by mixing 2 tbsps of chicken powder with 1 tbsp of cornstarch and add in 1 cup of water. Add it to your pancit and mix well. The slurry helps stop the noodles from absorbing your sauce.
8. Serve hot!