Pancit Canton Style Noodles Recipe(Filipino Noodle Recipe) |
Ingredients: Serves 6 |
300 g canton (fresh egg) noodles 200 g squid balls, fried until brown and halved 2 tablespoons oil 2 shallots, peeled and chopped finely 2 tablespoons finely chopped garlic 200 g diced pork 200 g sliced chicken breast or thigh meat 1 medium carrot, peeled and sliced 100 g snow peas 150 g sliced cabbage 375 ml chicken or beef stock 3 tablespoons soy sauce Pinch of pepper 2 tablespoons butter 12 quail eggs, hard-boiled, peeled and halved 1 red chili, deseed and cut into thin slices to garnish Calamansi Soy Dip: Juice of 2 calamansi 60 ml soy sauce |
Method: Heat oil in a wok and sauté shallots and garlic until transparent and fragrant, about 1 to 2 minutes. Add the diced pork and cook until it separates and brown. Add the chicken breast or thigh meat and stir-fry about 2 to 3 minutes. Add carrots and, after 5 minutes, the snow peas and cabbage and squid balls. Stir-fry, mixing well. Pour in chicken or beef stock and simmer over medium heat for about 1 minute, then add noodles, soy sauce and pepper to taste. Simmer until almost all the liquid is absorbed and canton noodles are tender, about 5 to 10 minute. Stir in butter and mix to coat noodles with butter. To make calamansi soy dip, combine soy sauce and calamansi juice in a bowl. Garnish noodles with halved quail eggs and cut red chilies and serve with dip. |
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