Pancit canton (sauteed egg noodles) Recipe

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Pancit canton (sauteed egg noodles)

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Asian, Chinese, Ethnic, Filipino, Pastas & Noodles, Seafood, Vegetables

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Ingredients:

		YIELD: 8 SERVINGS
		1 ea 14-16 oz. egg noodles
		-choice
		-of wide or thin
		2 ea Tb vegetable oil
		3 ea Clove garlic, minced
1	med	Onion, sliced
1	cup	Cooked pork, sliced thinly
1	cup	Med. shrimps, shelled
		2 ea Carrots, sliced thinly into
		-2-inch strips
		2 ea Celery stalks, sliced thinly
		-diagonally
		?ea Of a whole cabbage, sliced
		-thinly
2	cup	Chicken stock
		2 ea Tb light soy sauce
		Salt and pepper to taste
		Lemon slices
		Patis (fish sauce) optional

Procedures:

1	In a deep non-stick pan over medium heat, saute garlic in oil until lightly browned.
2	Add onion, pork, prawns, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper.
3	Stir while cooking.
4	Cook for 5-8 minutes until vegetables are crisp-tender.
5	Take out vegetable and meat mixture.
6	Set aside.
7	In the same pan, boil chicken stock, 1 tablespoon soy sauce and a little salt and pepper.
8	When liquid is boiling gently, add the egg noodles.
9	Stir carefully until liquid has been absorbed and noodles are softer.
10	Gently stir in half of the vegetable mixture taking care not to mash the noodles.
11	When noodles are cooked, transfer to a serving platter and top with the rest of the vegetable mixture.
12	Serve with slices of lemon on the side.
13	Serves 6 to 8.