Pancit is the general name of Filipino noodle dishes. And when “Canton” is added to it, it conjures yellowish noodles that hint of eggs added when making it. Ingredients added vary from kitchen to kitchen, according to availability and flavor preference.
Ingredients
2 tbsp Crisco vegetable oil
1 small onion chopped
2 garlic cloves minced
100 g pork loin, sliced thinly
100 g Shrimp
1 cup of each carrot green beans and cabbage, sliced thinly
1 pack PAMANA Black Fungus
2 tbsp of PAMANA Soy Sauce
3 tbsp of Kikkoman Oyster Sauce Red
½ pack of PAMANA Pancit Canton
2 tsp of PAMANA Mix Canton
2 green onions sliced
Calamansi (optional)
Directions
1. In a deep pan or a wok heat vegetable oil over medium heat, then add onion, garlic and cook for 1 minute, then add pork, a pinch of salt and stir fry until pork is cooked for about 5 minutes.
2. Add PAMANA Black Fungus, carrots, green beans and cabbage, soy sauce and shrimp, stir to combine and cook on medium-high heat for 7 minutes stirring occasionally until the vegetables are tender but still slightly crisp.
3. While your vegetables are cooking, prepare the PAMANA Pancit Canton according to package directions. They take 4 minutes on average.
4. Drain the noodles and add to the pan, toss everything together, taste and add an additional tablespoon of soy sauce and a PAMANA Mix Canton. Sprinkle with sliced green onions.
5. Serve with calamansi.
This recipe is provided courtesy of Seafood City. Visit their Facebook Page or http://www.seafoodcity.com for more recipes. If you have any recipes that you would like to share with Asian Journal readers, please send email to [email protected] or [email protected], and include a photo of your dish.
