The PANCIT CANTON (Sautéed Egg Noodles) Recipe Serves 6-8

14-16 oz. egg noodles, choice of wide or thin
2 tablespoons vegetable oil
3 cloves garlic, minced
1 medium-sized onion, sliced
1 cup cooked pork, sliced thinly
1 cup medium-sized shrimps, shelled
2 carrots, sliced thinly into 2-inch strips
2 celery stalks, sliced thinly diagonally
1/2 of a whole cabbage, sliced thinly
2 cups chicken stock
2 tablespoons light soy sauce
salt and pepper to taste
lemon slices

In a deep non-stick pan over medium heat, sauté garlic in oil until lightly browned. Add onion, pork, prawns, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper.

Stir while cooking. Cook for 5-8 minutes until vegetables are crisp-tender. Take out vegetable and meat mixture. Set aside.

In the same pan, boil chicken stock, 1 tablespoon soy sauce and a little salt and pepper. When liquid is boiling gently, add the egg noodles. Stir carefully until liquid has been absorbed and noodles are softer.

Gently stir in half of the vegetable mixture taking care not to mash the noodles. When noodles are cooked, transfer to a serving platter and top with the rest of the vegetable mixture. Serve with slices of lemon on the side.
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