Cantonese-style Noodles

Name: Cantonese-style Noodles (Pancit Canton)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Filipino
Ingredients: 2 tablespoons oil; 1 small onion, minced; 2 tablespoons minced garlic; 7 oz (200 g) sliced pork; 8 oz (250 g) chicken breast or thigh, sliced; 8 oz (250 g) chicken breast or thigh, sliced; 1 medium carrot, peeled and julienned; 1 cup (100 g) snow peas, tops and tails removed; 2 cups (150 g) thinly sliced cabbage; 8 oz (225 g) fresh squid, cleaned and thinly sliced into rings or squid balls, deep-fried until lightly browned; 8 oz (225 g) fresh squid, cleaned and thinly sliced into rings or squid balls, deep-fried until lightly browned; 1½ cups (375 ml) water; 2 chicken or beef bouillon cubes; 2 chicken or beef bouillon cubes; 4 oz (120 g) dried egg noodles (canton noodles); 4 oz (120 g) dried egg noodles (canton noodles); 3 tablespoons butter; 6 quail eggs, hard-boiled, peeled and sliced, to garnish (use 3 normal eggs, if unavailable); 6 quail eggs, hard-boiled, peeled and sliced, to garnish (use 3 normal eggs, if unavailable); ¼ cup (60 ml) soy sauce; 1 tablespoon lime juice

Pancit Canton

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

Ingredients

2 tablespoons oil
1 small onion, minced
2 tablespoons minced

Asia
Philippines
Pasta

Method

Heat the oil in a wok and sauté the onions until transparent, 2-3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add the pork and chicken and sauté until lightly browned, about 2-3 minutes.
Add carrots, snow peas, cabbage and squid. Stir-fry over high heat, mixing well. Pour in the water. Add chicken or beef bouillon cubes. Simmer over medium hea