YIELD 8 SERVINGS
1 each 14-16 oz. egg noodles, choice of wide or thin
2 each tb vegetable oil
3 each clove garlic, minced
1 medium onion, sliced
1 cup cooked pork, sliced thinly
1 cup med. shrimps, shelled
2 each carrots, sliced thinly into 2-inch
2 each celery stalks, sliced thinly diagonally
1/2 each of a whole cabbage, sliced thinly
2 cup chicken stock
2 each tb light soy sauce
1 salt and pepper to taste
1 lemon slices
1 patis (fish sauce) optional
A Recipe for
Pancit Canton (Sauteed Egg Noodles)
Food Tip |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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This is a recipe for Pancit Canton (Sauteed Egg Noodles) from the recipe cookbook of Recipes-to-go (Egg)
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Herb Tip |
Life is uncertain. Eat dessert first. |
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In a deep non-stick pan over medium heat, saute garlic in oil until
lightly browned. Add onion, pork, prawns, carrots, celery, cabbage,
1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for
5-8 minutes until vegetables are crisp-tender. Take out vegetable
and meat mixture. Set aside. In the same pan, boil chicken stock, 1
tablespoon soy sauce and a little salt and pepper. When liquid is
boiling gently, add the egg noodles. Stir carefully until liquid has
been absorbed and noodles are softer. Gently stir in half of the
vegetable mixture taking care not to mash the noodles. When noodles
are cooked, transfer to a serving platter and top with the rest of
the vegetable mixture. Serve with slices of lemon on the side. Serves
6 to 8.
Serves: 1
Pancit Canton (Sauteed Egg Noodles) Recipe brought to you by Recipes To-Go