This is another Filipino noodles recipe that Filipino loved, canton noodles. Well, except for me. I never liked this because most of the versions I tried when I was young were either too greasy or bitter from noodles. So when my husband requested this dish, I made sure I didn’t go crazy with the oil, and I boiled it separately. It turned out great!
Ingredients:
- 1 pkg pancit canton
- 4 oz pork loin, chopped
- 4 oz shrimp, shelled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 onion, minced
- 2 cups sliced cabbage,
- 1 carrot, sliced thinly
- 2 cups snow peas
- 5 pcs mushroom, sliced thinly
- 1 stalk chopped celery
- 1/2 cup sliced red bellpepper
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tsp sesame oil
- 1 tbsp soy sauce
- 1/4 tsp pepper
Directions:
- In a pot, bring water to a boil.
- Add the cabbage and cook for about 2 minutes. Scoop out the vegetables and transfer into a dish.
- Do the same with the rest of the vegetables; carrots, snowpeas, and mushrooms.
- Add the noodles and simmer for 3 to 5 minutes or until tender. Don’t overcook it. Transfer the cooked noodles into a plate. Discard the water.
- In the same pot, add the water and pork. Season with salt and pepper and some bay leaves. Simmer for 15 minutes. Transfer the pork into a dish. Reserve the broth.
- In a saute pan, add olive oil and sesame oil. Saute the garlic and onion until translucent.
- Add the pork and saute until the pork is lightly toasted.
- Add the shrimp and cook for 1 minute.
- Add the shrimp, celery and bellpepper, saute for a few minutes.
- Add the rest of the vegetables.
- Add the noodles and 1/2 cup of broth.
- Toss everything together and season with oyster sauce and pepper.
- Serve immediately. Enjoy!
