Name: Pancit canton
Yield: Serves four
Cuisine: Philippines
Ingredients: 200 g (7 oz) pancit canton; 1 large stalk of celery, cut into thin matchsticks; 1 carrot, cut into thin matchsticks; ¼ cabbage, thinly sliced; pinch of pepper; 2 tbsp light soy sauce; ¼ tsp salt; ½ tsp sugar; 1 cup small raw prawns or shrimps, peeled; 2 tbsp peanut oil; 1 onion, finely sliced into rings; 2 cloves of garlic, finely chopped; 2 lemons, cut into wedges; 1 cup char sieu (red roast pork), cut into thin strips; 1½ cups chicken stock

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

If you can’t find pancit canton, Chinese e-fu noodles will do just as well – the difference between the two is minimal. This simple, no-fuss stir fry is really just the Filipino version of chow mein and is a popular lunchtime eat-and-run dish.

Ingredients

2 tbsp peanut oil
1 onion, finely sliced into rings
2 cloves of

Asia
Philippines
Main course
Lunch
South East Asia
Noodles

Method

Heat oil in a hot wok and cook onion rings for 3 minutes. Add garlic and cook just until it starts to colour. Add pork, cabbage, carrot, celery, 1 tablespoon soy sauce, salt, sugar and pepper. Cook, stirring, for about 5 minutes, then add prawns and cook for another 2 minutes. Remove mixture from wo

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Pancit canton

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