Pansit Canton (Stir-Fried Egg Noodles)

Pansit in any form (bihon, canton, palabok, luglug or habhab) is traditionally served during birthdays or any celebration in the Philippines. Pansit bihon is made with vermicelli noodles. Pansit palabok is made with rice noodles and served with sauce that is flavored with shrimp and smoked fish. Pansit luglug is similar to pansit palabok. It is usually served with more sauce and seafood toppings. Pansit luglug is made with miki or Shanghai style noodles and is served using banana leaf. Pansit canton is made with egg noodles.

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:

Ingredients:

• 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

Procedures:

1. Heat oil in a pan over medium high heat. Saute garlic and onion for about 5 minutes. 
2. Add chicken or pork. Saute until the meat turns brown.
3. Add the chorizo and shrimp. Saute until the shrimp turns pink.
4. Season with soy sauce, oyster sauce, salt and pepper. 
5. 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.
6. Put in the noodles and cook until most of the liquid is absorbed stirting constantly.  
7. Put the meat and vegetables back in to the pan and mix with the noodles.
8. Add the parsley. 
9. Garnish with sliced calamansi, lemon or lime. Serve hot.

Pansit Palabok (Noodles in Shrimp, Smoked Fish and Annatto Sauce)

Pansit palabok is my favorite noodle dish in the Philippines.  I would say it is the queen of all pansit or noodle dishes. It is made of vermicelli noodles that are either boiled or soaked in hot water and topped with annatto sauce flavored with shrimp, smoked fish and other seasonings. The toppings range from shredded smoked fish, pork cracklings or chicharon, hard-boiled eggs, fried tofu and vegetables.  Just like any other noodle dish, the secret to a great pansit palabok is the sauce. I learned making the sauce from scratch from my mom.

Ingredients and Procedures:

Noodles:

• 1 lb. vermicelli noodles (soaked in hot water for 15-20 minutes or until tender but not soggy) If using the thicker palabok noodles, follow instructions on package.

Shrimp broth:

• 1 tbsp. vegetable oil
• 8 cloves garlic, minced
• 1 small onion, chopped
• 1/2 cup shrimp, chopped
• 6 cups chicken broth or water used to boil shrimp for toppings
• Salt and pepper to taste

1. Heat oil over medium high heat. Saute garlic, onion and shrimp for 5-7 minutes. 
2. Add broth and season with salt and water. Bring to a boil and simmer for 15 minutes.

Palabok sauce:

• 1/4 cup achuete or annatto seeds soaked in 1/2 cup hot water
• 2 cups shrimp broth
• 1/4 cup smoked fish, minced
• 6 tbsp. all-purpose flour dissolved in 1/2 cup water
• Juice from 6 pcs. ripe tamarind, peeled, deveined and soaked in 1/4 cup hot water
• Fish sauce or salt and pepper to taste

1. Combine juice from soaked and drained annatto seeds with shrimp broth in a sauce pan over medium high heat. 
2. Add smoked fish.
3. Add flour and water mixture.
4. Add tamarind juice and season with fish sauce/ salt and pepper. Bring to a boil and simmer for 8 minutes or until the sauce is thick.

Toppings:

• smoked fish, shredded
• 1 cup fried tofu, diced
• 4 hard-boiled eggs, each quartered
• 1 cup pork cracklings or chicharon, pounded
• 1 cup boiled shrimp, shelled and deveined
• 2 tbsp. toasted minced garlic
• 1/2 head of lettuce, shredded

Garnishings:

• spring onion, chopped
• calamansi or lime