In the Kitchen: Pancit Canton Recipe

In the Kitchen will be the category where I will post some of the recipes I cook for my family. I promise you these are super-duper easy recipes because I’m really not an expert in the kitchen plus the fact that I don’t want recipes with so many steps/how-tos. Just 4-6 instructions, anything more than that, I skip the page of my recipe book and look for simpler recipes. So newbies in the kitchen, I hope you’ll try my recipes or suggestions and let’s share kitchen secrets!

Last night, I cooked tokwa’t baboy for dinner. What I do with the liempo is I boil them in water with onion, salt, and pepper. When the liempo is cooked, I now have a delicious pork broth! I usually use it to cook corned beef sopas.

Related: Corned Beef Sopas

But this morning, I thought of cooking pancit canton because I have 2 packs of egg noodles that came as a freebie when I bought oyster sauce. I also got leftovers of pork liempo slices from tokwa’t baboy, saw 1 carrot and half of pechay baguio in the veggie crisper…. So let’s cook!

Pancit Canton Recipe

Ingredients

pork liempo, cut into strips
1 pack 240 grams egg noodles
1-2 cups pork stock/broth
3 cloves garlic, minced
1 medium onion, chopped
1 carrot, cut into thin strips
pechay baguio, just use half, chopped
2-3 tbsp. oyster sauce
1-2 tbsp. soy sauce, taste your pork stock first
half-teaspoon sugar
pepper
cornstarch
2 tbsp. cooking oil
calamansi

Instructions

1. Heat the oil in the pan. Saute the garlic and onions.
2. Add the pork slices, I used my leftover pork liempo so it’s already cooked. If you used fresh meat, just stir-fry until it’s cooked.
3. Add the pork stock. Bring to a simmer.
4. Taste the broth if it’s already salty. Add the oyster sauce, soy sauce, pepper, and sugar according to taste.
5. Add the egg noodles. Stir until it absorbs all the liquid.
6. When the noodles is halfway cooked, add the carrots and pechay baguio.
7. Make a cornstarch slurry by dissolving 1 teaspoon of cornstarch in equal parts water. Pour in the pan and stir. You may add more if hindi pa malapot ang sauce.
8. Serve with slices of calamansi on the side.

Make sure na medyo marami pa ang sabaw or sauce, I prefer my pancit canton saucy plus, it will absorb more liquid pa as it cools.

My family enjoyed this recipe, I hope you’ll try this too. 🙂

I share more recipes in my Facebook page and Instagram, @badudets. Follow the hashtag, #BadudetsCooks. See you there!