Pancit Canton Recipe

Canton-style Braised Noodles 

Pancit Canton

A favorite noodle dish to which meat and vegetables are added. Named after the city of Canton, but chances are, you won’t find this dish there.

• 8 oz (250 g) fresh medium shrimp, peeled and deveined
• 1 egg white
• 1 tablespoon cornstarch
• 1 boneless chicken breast, sliced into thin strips
• 3 tablespoons oil
• 5 cloves garlic, peeled and crushed
• 1 small onion, diced
• 1 tablespoon black wood ear mushrooms, soaked in warm water for 20 minutes to soften, then sliced into thin strips
• 1 tablespoon fish sauce (patis) or soy sauce
• 2 chicken livers, boiled and sliced
• 11/2 cups (375 ml) Chicken Stock or 
• 3/4 teaspoon chicken stock granules mixed with 11/2 cups (375 ml) hot water
• 1 small carrot, peeled and thinly sliced
• 1 stick of celery, thinly sliced
• 8 oz (250 g) dried Chinese egg noodles
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• Kalamansi limes or regular limes, halved to serve
• Freshly ground black pepper, to taste

1 In a small bowl, mix the shrimp with the egg white and 1/2 tablespoon ofthe cornstarch. In another bowl, dredge the chicken strips in the remaining cornstarch.

2 Heat the oil in a wok or saucepan and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the chicken and mushrooms, and stir-fry for a few minutes.

3 Season with the fish sauce and pepper. Add the shrimp and chicken livers, and stir-fry briskly for 2 minutes. 

4 Add the stock, increase the heat and bring to a boil. Add the carrot, celery and dried noodles, and cook until the vegetables are done and the noodles are al dente, about 4 minutes. Then thicken the sauce with the cornstarch. Serve on a platter surrounded with lime halves.

Serves 4 
Preparation time: 25 mins 
Cooking time: 10 mins