Thursday, December 5, 2013

Recipe: Pancit Canton

Pancit Canton is a weeknight favorite in our house (My parent's house that is; my hubby prefers Bangladeshi food over anything else, even if it is occassional!). Pancit Canton is a filipino dish, the noodles are referred to as 'flour sticks' and can be found at most supermarkets (in Oman at least because there's lot of Filipinos here :) The beauty of these noodles is that there's no pre-boiling required, you just cook up some vegetables in somewhat soupy broth and then add the uncooked noodles, which then beautifully absorb all the liquids and become soft and delicious! Here's how I make it :)

1 bag pancit canton
1 small red onion (chopped)
2 cloves of garlic (smashed)
1-2 dried red chillies
2 tbsp soy sauce
1/2 green and 1/2 red bell pepper (chopped)
Half head of a cabbage (julienned finely)
1 carrot (cut into sticks)
Couple of button mushrooms (sliced)
2 eggs (fried separately and then crumbled into pieces)
1 bunch of scallion (chopped)
1 tbsp freshly ground black pepper
1 tsp vinegar (optional)
Salt to taste

Heat a large wok and add oil. Add 1 crushed dried red chilly, followed by the garlic. Immediately follow with the onion, red pepper, cabbage, carrot and mushroom. Add salt, pepper and soy sauce. Let the vegetables cook well until all moisture has been released (approx. 10 minutes). Add the noodles to the wok and add additional water if your vegetables look dry. Cover and let it cook for 10 minutes. Once, the noodles have absorbed all the liquid, crumble in the fried eggs. Turn off the stove and add the vinegar. Garnish with chopped scallions. 

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