← Nouns Cooking · Indonesian & Filipino

Ingredients

• 250 g dried pancit canton (flour stick) noodles
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1 Onion, sliced
• 150 g Chicken breast, thinly sliced
• 150 g pork shoulder or loin, thinly sliced
• 10 Prawns (shrimp), peeled (optional)
• 1 Chinese sausage, sliced diagonally (optional)
• 1 Carrot, julienned
• 100 g snow peas, trimmed
• 1 red pepper, sliced
• 300 g Cabbage, shredded
• 500 ml chicken stock
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• ½ tsp Black pepper
• 2 Spring onion, sliced
• 4 calamansi or lime wedges

Method

1. Heat the oil in a large wok over medium-high heat. Fry the garlic and onion for 1 minute, then add the chicken and pork and stir-fry for 4–5 min until cooked through. Add the prawns and sausage (if using) for 1–2 min until the prawns turn pink.
2. Add the carrot, snow peas and pepper and toss for 1–2 min, then the cabbage for 1 minute. Scoop out the vegetables, leaving the meat, so they stay crisp.
3. Pour in the stock, soy sauce, oyster sauce and pepper and bring to the boil.
4. Add the noodles and toss with tongs for 3–4 min until they soften and soak up almost all the liquid.
5. Return the vegetables and toss to combine. Serve topped with spring onion and with calamansi to squeeze over.

Tips

• Long noodles stand for long life, so try not to break them when you add them to the wok.
• Pancit canton noodles, soy sauce and oyster sauce all contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Foxy Folksy