I see this Fried Pancit Canton in Chinese Restaurants but either I’m not adventurous enough or there’s just too many choice that I always forget to try this. So yesterday, I was looking for something to cook and found pancit canton in my pantry. I remembered this Fried Noodles.
I was wondering why you need to fry the noodles again -isnt that a bit too much? If you look at it’s life history, it was probably boiled at the factory, then dried, now I have to boil it again, then dry it again. Lol. Poor noodles.
Well, it has a Wow Factor for sure. Feeling expert ako sa kusina when I did this. It is crunchy and I think it would have been more awesome if I didn’t overcook the veggies.
Fried Pancit Canton
- 1/2 cup shelled shrimps (I had no shrimps)
- 1/2 cup sliced pork
- 1 tbsp Maya cornstarch
- 1 tsp soy sauce
- 4 tbsp oil
- 1 tsp chopped garlic
- 2 stalks green onions, chopped
- 2 pieces dried mushroom, softened in water then sliced
- 1 carrot, sliced
- 50 grams Sitsaro, trimmed
- 50 grams Pechay Baguio, sliced
- 1 cup chicken stock
- 1 tablespoon oyster sauce
- 1/4 teapoon salt
- cornstarch dissolved in some water
- oil for frying
- 250 grams canton noodles, boiled and drained (do not overcook it or it will become soggy and hard to cook. if this happens, immediately wash with cool water, put in a drainer and add some ice)
- Marinate pork in soy sauce and corn starch. Stir fry in oil and set aside.
- Saute garlic and onions. Add vegetables and stir-fry for a few minutes. Add stock, oyster sauce and salt. Bring to a boil. Add shrimps and pork. Thicken with dissolved cornstarch. Set aside.
- In a pan, heat oil for frying. Portion the noodles into 4 or 5. Depends on how big you want the servings are. When very hot, put drained canton noodles. Fry until crisp and golden brown. Drain then transfer to a platter.
- Top with the cooked vegetable mixture. Add more sauce if you want it saucy. It also makes it easier to eat.
- Serve immediately.
PS, you can use any Baguio veggies you have. I always give out the full ensemble on the recipes but most often I would be missing something or the other. I’m not strict in the kitchen. Always do with what you have! Also, technically, the toppings is a chopsuey recipe . You may also use the Ginisang Repolyo (Pork and Cabbage Soup) I guess.
For next time, I would cut the noodles before frying them.