My husband's favorite variety of pansit is pansit canton. The dish has its Chinese origins and quite resembles chow mein. -And since it is my birthday week, I'd like to share my pancit canton recipe:
- 2 tbsp. vegetable oil
- 6 cloves of garlic, minced
- 1 medium onion, chopped
- 500 grams chicken or pork, thinly sliced
- 2 pcs. chorizo, sliced (optional)
- 1 cup fried tofu, cubed (optional)
- 200 grams shrimp, peeled and deveined
- 1/4 cup soy sauce
- 2 tbsp. oyster sauce
- salt and pepper to taste
- 1 head cabbage, chopped
- 3 pcs. carrots, julienned
- 1 cup snow pea or green beans (optional)
- 4 cups chicken stock
- 500 grams egg noodles or flour sticks
- 1 bunch parsley, chopped
- sliced calamansi, lemon or lime to garnish
- Heat oil in a pan over medium high heat. Saute garlic and onion for about 5 minutes.
- Add chicken or pork. Saute until the meat turns brown.
- Add the chorizo and shrimp. Saute until the shrimp turns pink.
- Season with soy sauce, oyster sauce, salt and pepper.
- Add all the vegetables except for parsley. Cook until the vegetables are still crisp about 8-10 minutes. Take the meat and vegetables out of the pan. Pour in the chicken stock and bring to a boil.
- Put in the noodles and cook until most of the liquid is absorbed stirting constantly.
- Put the meat and vegetables back in to the pan and mix with the noodles.
- Add the parsley.
- Garnish with sliced calamansi, lemon or lime. Serve hot.