Saucy Pancit Canton
This is a recipe for Saucy Pancit Canton
Servings: 3
Ingredients
- 8 ounces 227 grams flour stick (pancit canton)
- ½ small cabbage chopped
- 1 ½ cups snap peas
- 1 cup carrot julienne
- 1 small red bell pepper sliced into strips
- 3 ounces pork thinly sliced and chopped
- 4 ounces boneless chicken breast sliced thinly
- 4 cups chicken broth
- 2 teaspoons cornstarch diluted in 3 tablespoons water
- 1 medium yellow onion sliced
- 4 cloves garlic crushed
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- ¼ teaspoon ground black pepper
- 3 tablespoons cooking oil
Instructions
- Heat oil in a wok or cooking pot
- Sauté garlic, onion, and then add ground black pepper. Cook until onion gets soft
- Put the pork and chicken slices into the wok. Stir fry for 3 to 4 minutes or until the meat browns
- Add cabbage, snap peas, bell pepper, and carrot. Stir fry for 4 minutes.
- Add soy sauce and oyster sauce. Stir.
- Pour chicken broth and let boil
- Add the flour sticks (pancit canton). Cover and cook for 2 minutes. Toss the noodles and make and let it absorb the broth. Continue to cook until all the noodles absorb the liquid.
- Pour cornstarch diluted in water. Stir and cook until the sauce gets thick.
- Serve with calamansi or lime.
- Share and enjoy!
Nutrition
Serving: 3g