INGREDIENTS:
For the Pancit:
- 250 g pancit canton
- ½ cup soy sauce
- 2 cups chicken broth
- 1 medium- sized onion, sliced
- 3 tbsp cooking oil
For the Toppings and Sauce:
- 4 pcs medium- sized pusit, sliced crosswise
- 12 pcs shrimp, cleaned, deveined, and shell removed
- 120 g crab meat, sliced
- 6 pcs squid balls, sliced in half
- 250 g white mushrooms, sliced
- 5 leaves Napa cabbage, chopped
- ¾ cup carrots, julienned
- 1 tsp sesame oil
- 3 & ½ tbsp oyster sauce
- 3 cups chicken broth
- 1 tbsp cornstarch, diluted in 3 tbsp water
- 3 tbsp cooking oil
HOW TO COOK:
For the Toppings and Sauce:
- Pour and heat the cooking oil in a wok.
- Add- in the shrimp, squid, crab meat, and squid balls.
- Stir fry for 1 minute.
- Add- in the mushrooms, carrots, and Napa cabbage.
- Continue to cook for 3 minutes.
- Add- in the oyster sauce, sesame oil, and chicken broth.
- Stir and let it boil.
- Add- in the cornstarch and water mixture.
- Stir and continue to cook until desired thickness is achieved.
- Remove from heat then set aside.
For the Pancit:
- Pour and heat the cooking oil in a clean pot or wok.
- Add- in and saute the onion until it gets soft.
- Add- in the soy sauce and chicken broth then let it boil.
- Add- in the pancit canton.
- Cover the pot and continue to cook over medium heat for 3 minutes.
- Remove the cover, stir, then add the toppings and sauce into the pot.
- Toss and continue to cook in medium heat until the noodles absorbs the sauce.
- Remove from heat and transfer to a serving plate. Enjoy!
IMAGE: panlasangpinoy.com
Also try: Special Pancit Canton
