Crispy Pancit Canton

Name: How to cook Crispy Pancit Canton - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 5 servings
Cuisine: Us

Introduce

Chef :

Jericho Joson Cruz

Crispy Pancit Canton

Crispy Egg Noodles with savory sauce either seafood or meat (or a combination of both)

Ingredient

Food ration :

4 - 5 servings

Cooking time :

1 hr 30 mins

250 g

Pancit Canton

bulb Garlic, minced

medium Onions, sliced

1 tbsp

Fish Sauce (or to taste)

tsps Black Pepper

4 tbsps

Shaoxing Wine

200 g

Shrimp, deveined and peeled

3 tbsps

Soy Sauce

3 tbsps

Oyster Sauce

Carrots, sliced

medium head of Cabbage, sliced

500 ml

Chicken stock (add more as needed)

3-5 tbsps

cornstarch dissolved in 6 tbsps cold water (slurry)

250 ml

cooking oil

Cooking instructions

* Step 1

Saute the garlic until beggining to color. Add the onions and cook until translucent then add the shrimp. (You can also add the shrimp towards the end to avoid overcooking).

* Step 2

Add fish sauce, black pepper, Shaoxing wine. Cook for 30 secs on high heat.

* Step 3

Add shrimp, soy sauce and oyster sauce. Stir and cook for 30 secs.

* Step 4

Add all the sliced meat and cook for 10-12 mins on medium-low heat

* Step 5

Add all the vegetables. Stir and cook for 1 min.

* Step 6

Add the chicken stock and let it boil.

* Step 7

Add the MSG. Correct the seasonings to taste then add the cornstarch slurry to thicken.

* Step 8

For the Canton noodles, par cook it in boiling water around two-thirds of the way then thoroughly strain the noodles.

* Step 9

Heat up the oil on a medium pot then fry the Canton noodles around 2 mins each side. Flip the noodles to fry both sides. Med-high heat. You can do this in 2 batches.