Pancit Canton
The process of cooking Pancit Canton is similar to making Pancit Bijon/Bihon. The difference is the kind of noodles. Bihon uses thin translucent rice/vermicelli noodles while Canton is thicker, almost like spaghetti noodles which could be used for Lo Mein. Other than that, Canton and Bihon can be pretty much stir-fried with any protein and veggies you like.
This is the kind of noodles you need to find at an Asian store to make Pancit Canton.
Pancit Canton
Ingredients
- vegetable oil for sauteing
- 1 sm onion
- 3 cloves garlic chopped
- 2 stalks celery chopped
- 2 carrots julienned
- bunch green beans julienned
- 1 1/2 cup sliced pork
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 1/2 cup water
- sprinkle of black pepper
- 1 pack pancit canton noodles
Instructions
- Cut up/chop/slice the onion, garlic, celery, and vegetables. Heat up oil in a Wok/pan. Sauté garlic, onions, and celery until soft and translucent.
- Stir in the pork to brown for 8-10 minutes or so.
- Then the carrots and green beans. Stir and cook for 2-3 minutes.
- Add water, soy sauce, Worcestershire sauce, and black pepper. Cover and let it boil.
- Add the canton noodles. Gently stir everything together.
- Cover to cook and stir occasionally for about 6-8 minutes.
- VOILA! Pancit Canton.
Transfer in a serving bowl.
I like to squeeze in lemon juice onto my Pancit, Canton or Bijon. Enjoy!
