The Philippine Cookbook/Reynaldo Alejandro 1985

Sauteed Egg Noodle-Cantonese Style (Pancit Canton)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 pound pork, cubed 1 chicken breast 4 cups water
4 tablespoons vegetable or corn oil 2 tablespoons minced garlic 1/2 cup chopped onion
1 tablespoon salt 1/2 pound shrimps, shelled, deveined and cut lengthwise 1/2 cup Chinese sausage, sliced into 1/8-inch-thick pieces
1 tablespoon pepper 1 tablespoon patis or salt 2 cups cauliflower (divided into flowerets)
2 cups snow peas 2 cups cabbage, sliced into inch strips 1 cup diced carrots
1 cup sliced celery 1/4 cup diced scallions (reserve some for garnish) 2 tablespoons soy sauce
1 tablespoon sesame oil 12 ounces Cantonese noodles (egg noodles)



1 In a stockpot, boil pork and chicken breast in 4 cups water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups broth.
2 In frying pan, heat oil and saute garlic till brown; add onion and cook till transparent. Season with salt. Stir in pork, chicken, shrimps, Chinese sausage, pepper and patis or salt. Simmer for 20 minutes. Add reserved broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook till done. Season with patis or salt and pepper to taste. Top with scallions.

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