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Pancit Canton

I love Pancit Canton as a filling for a white slice of bread. Carbs on carbs? Definitely yes!

Cuisine Filipino
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • cooking oil
  • 5 cloves garlic , chopped
  • 1 onion , sliced
  • 250 g chicken livers
  • 200 g chicken breasts , cut into pieces
  • 1 small carrot , julienned
  • 1 small red bell pepper , julienned
  • 5 Baguio beans / green beans , cut into 2 inches long
  • 1 chicken cube
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 cups water (or chicken stock)
  • 2 cups cabbage (I used napa cabbage)
  • salt & pepper to taste
  • 227 g dried canton noodle (I used the UFC brand)

Instructions

  1. Add cooking to a pan over medium high heat.
  2. Once oil is hot enough, add garlic and cook until fragrant.
  3. Add onion and cook until soft.
  4. Add chicken livers and cook for 5 minutes.
  5. Next, add sliced chicken and cook for 5 minutes.
  6. Add carrot, bell pepper, beans, soy sauce, oyster sauce and chicken cube. Cook the veggies for about 2 minutes.
  7. Add about 2 cups of water and ground black pepper. You can do a taste test before adding the noodles.
  8. When veggies are cooked, remove them using a slotted spoon and transfer to a plate or container .

  9. Add the dried noodles, carefully pushing it down to absorb the liquid.

  10. Add cabbage, and put the veggies and meat back to the pan.

  11. Adjust the seasoning if necessary.

Recipe Notes

  • You can use fresh egg noodles instead of dried egg noodles.

  • You can also use more meat and veggies.