Pancit canton noodles are a favorite in the Philippines, where pancit means "noodle." Because they are precooked and sold dried, they need only be added to boiling liquid for a brief time before they are tender.
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 cup thinly bias-sliced carrots
- 1 small zucchini, cut into short, thin strips
- 1 cup shredded cabbage
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 3/4 cup cooked pork, sliced into thin strips
- 3/4 cup cooked shrimp, chopped
- 8 ounces pancit canton noodles or dried chinese egg noodles
- 1/4 cup thinly sliced green onions (optional)
Heat oil in a 12-inch skillet over medium heat. Add onion and garlic and saute until tender but not brown. Add carrots, zucchini, cabbage, chicken broth, and soy sauce; mix well. Bring to boil; reduce heat. Cover and simmer until carrots are crisp-tender, about 5 minutes. Stir in pork and shrimp.
Break noodles apart and stir into cooked mixture. (If necessary, add additional chicken broth to cook noodles.) Cover and cook over low heat until noodles are tender and liquid is absorbed, about 2 minutes for pancit canton noodles and about 5 minutes for egg noodles. Stir mixture gently and transfer to a serving dish. If desired, sprinkle with green onions.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
397 calories; 12g total fat; 120mg cholesterol; 577mg sodium; 48g carbohydrates; 4g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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