Pancit Canton

Pancit Canton is a Filipino adaption of a Chinese wheat noodle dish.  It isn't eaten everyday but almost always appears at a party or fiesta. This recipe is for a party, it can be cut in half for a home dinner.  

Pancit Canton

2 tablespoons vegetable oil

2 onions, sliced

6 garlic cloves, crushed

1-pound county style pork, bones removed and sliced thinly

1 boneless chicken breast, sliced thinly

1 pound shrimp, peeled

4 tbsp soy sauce

4 cups chicken broth

1 cup cabbage, shredded

1 cup Chinese bean pods beans, cut into two pieces each

2 carrots, cut in half lengthwise, then cut thinly on the bias

2 1-pound packages Pancit Canton noodles (Chinese wheat noodles)

1 teaspoon freshly ground black pepper

Patis (Filipino fish sauce), to taste (optional)

Garnish:

4 green onions, sliced in 1/2-inch pieces

4 hard boiled eggs, peeled and quartered

5 Kalamansi or limes, quartered into wedges

Heat oil over medium-high heat in wok or large skillet. Sauté garlic and onions until tender.

Add pork, chicken and shrimp, and cook until browned.

Add soy sauce, stirring to flavor. Add chicken broth and bring to boil.

Add cabbage, bean pods and carrots. Cook until vegetables are tender, yet crisp, 5-8 minutes.

Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat.

Season with black pepper and Patis. Garnish with green onions and hard boiled eggs.

Serve hot with a squeeze of Kalamansi or lime juice and additional black pepper to taste.

Serves 12 to 16