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

Ingredients:

• 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)

Instruction

1. Marinate pork in soy sauce and corn starch. Stir fry in oil and set aside.
2. 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.
3. 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.
4. Top with the cooked vegetable mixture. Add more sauce if you want it saucy. It also makes it easier to eat.
5. 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.

Notes:

For next time, I would cut the noodles before frying them.