HOW TO COOK PANCIT CANTON

HOW TO COOK PANCIT CANTON

Here is a recipe of Pansit Canton (pancit canton). I don’t know where this dish originated but maybe pancit canton was introduced by the cantonesse. Mhmm…makes sense haha! Well, I don’t know. What I just know about it is that it is a great dish for both snack and main meal. There are numerous kinds and types of Pancit or pansit in Tagalog but this is one of the pancit I really love to eat. This recipe I am going to share with you is an Easy Pancit Canton but the taste is like the world class ones that you can find in some fancy restaurants. The world class chefs know how to cook in many ways but in this recipe, I am going to tell you how to cook Pancit Canton in easy way. Here is my recipe:

INGREDIENTS:

2 tbsp cooking oil

1 tbsp crushed ginger

1½ tbsp garlic (crushed)

1 medium size red bell pepper (cut into strips)

¼ cup oyster sauce

¾ cup water

1 tbsp soy sauce

200g Canton noodles

1 cup snow peas or chicharo (blanched)

½ cup carrots (cut into strips and blanched)

2 tbsp calamansi extract

PROCEDURE:

1. Heat oil in a large wok.
2. Saute ginger until golden.
3. Add garlic and stir fry.
4. Add bell pepper, stir fry for one minute.
5. Combine oyster sauce and soy sauce with water and add into the wok.
6. Cook and stir for half a minute.
7. Add canton noodles and stir fry until the noodles are tender.
8. Add the remaining vegetables, stir fry for one minute.
9. Add calamansi extract and stir thoroughly.
10. And serve.