Pancit canton (sauteed egg noodles)
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Pancit canton (sauteed egg noodles)
  Noodles    Seafood    Vegetables    Eggs  
Last updated 6/12/2012 12:47:37 AM. Recipe ID 8413. Report a problem with this recipe.
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      Title: Pancit canton (sauteed egg noodles)
 Categories: Pastas, Seafood, Vegetables, Phillipines
      Yield: 1 Servings
 
MMMMM---------------------YIELD: 8 SERVINGS--------------------------
      1 ea 14-16 oz. egg noodles;
           -choice
           -of wide or thin
      2 ea Tb vegetable oil
      3 ea Clove garlic; minced
      1 md Onion; sliced
      1 c  Cooked pork; sliced thinly
      1 c  Med. shrimps; shelled
      2 ea Carrots; sliced thinly into
           -2-inch strips
      2 ea Celery stalks; sliced thinly
           -diagonally
    1/2 ea Of a whole cabbage; sliced
           -thinly
      2 c  Chicken stock
      2 ea Tb light soy sauce
           Salt and pepper to taste
           Lemon slices
           Patis (fish sauce) optional
 
  In a deep non-stick pan over medium heat, saute garlic in oil until
  lightly browned.  Add onion, pork, prawns, carrots, celery, cabbage,
  1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for
  5-8 minutes until vegetables are crisp-tender.  Take out vegetable
  and meat mixture. Set aside. In the same pan, boil chicken stock, 1
  tablespoon soy sauce and a little salt and pepper. When liquid is
  boiling gently, add the egg noodles. Stir carefully until liquid has
  been absorbed and noodles are softer. Gently stir in half of the
  vegetable mixture taking care not to mash the noodles. When noodles
  are cooked, transfer to a serving platter and top with the rest of
  the vegetable mixture. Serve with slices of lemon on the side. Serves
  6 to 8.
 




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Recipe ID 8413 (Apr 03, 2005)

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