Pancit is a form of noodles, which translates to “something conveniently cooked,” and symbolizes long life and good health.
It originated in the Philippines and since has become extremely popular. There are even instant versions of the recipe that arose from its popularity.
This is why Pancit Canton, and other variations of the dish are typically served as a birthday meal or during a celebration.
It’s known for its colorful palette that includes pork, shrimp, sausage and vegetables. Although it is made with a wide range of ingredients, the dish is quite simple to cook.
Another added ingredient used is quail eggs, which adds to the festive nature of the dish.
For Asian American and Pacific Islander Heritage Month, we thought this would be the perfect recipe to follow for your next dinner meal!
Recipe
- Place 2 cups of ice and 3 cups of water in a large bowl. Set aside.
- Boil 6 cups of water in a cooking pot.
- Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in a bowl with ice cold water. Drain the water after 2 minutes and set aside.
- Heat a large wok or cooking pot and pour-in the cooking oil.
- Saute the onion and garlic.
- Add the pork and sausage slices and continue to cook for 2 minutes.
- Add-in soy sauce and oyster sauce. Stir.
- Pour-in chicken broth and water. Add salt and pepper. Let boil. Continue to cook for 5 to 10 minutes.
- Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
- Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
- Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!
Ingredients
- 250 grams flour stick noodles
- 4 ounces pork thinly sliced
- 1 piece Chinese sausage sliced
- 1 piece onion sliced
- 1 teaspoon garlic minced
- 8 to 10 pieces shrimp shell removed
- 10 to 12 pieces snap peas
- 3/4 cup carrot julienne
- 1 piece cabbage small, chopped
- 1 1/2 cups chicken broth
- 1 tablespoon oyster sauce, optional
- 3 tablespoons soy sauce
- 3/4 cup water
- 1/2 cup flat leaf parsley chopped
- 3 tablespoons cooking oil
- Salt and pepper to taste
