Pancit Canton Guisado
I was inspired with the noodles I had last week from my favorite Chinese restaurant. On how they serve it saucy and sauce, veggies and meat topping the noodles. I want it more Filipino so I used pancit canton instead of egg noodles. It turned out really good. I think the trick to it is the minced ginger and sesame oil. You could also add other vegetables desired. Give it try.
- 8 oz. Pancit Canton, Excellent Brand
- 1/4 lb sirloin steak, sliced thin (or pork)
- 1/4 lb boneless chicken thighs
- 1/2 lb shrimp
- 1 small red bell pepper, julienne
- 1/2 small cauliflower, cut into bite size
- 1 carrot, sliced
- 1/4 lb green beans, cut into half
- 1 small onion, sliced thin
- 1 thumb size ginger, minced fine
- 4 cloves of garlic, minced
- 1 can baby corn, drained
- 1 tbsp sesame oil
- 2 tbsp canola oil
- 2 tbsp light soy sauce
- 1 tbsp cornstarch, diluted in 2 tbsp water
- salt and ground black pepper to taste
- Boil enough water in a deep pot.
- Once it starts boiling blanch the noodles for a minute and season a pinch of salt. Remove noodles, drain and garnish with sesame oil. Set aside.
- Using a wok saute ginger, garlic and onion in canola oil till caramelized.
- Add beef and stir fry for 2 minutes.
- Add chicken and stir. Allow chicken to cook.
- Season the meat with soy sauce.
- Start adding the vegetables starting with the carrots, cauliflower, green beans, bell pepper and baby corn.
- Stir fry for few minutes.
- Add 3 cups of water and turn to boil.
- Once it starts boiling add the shrimps, stir and simmer for 5 minutes.
- Add diluted cornstarch, stir noodles and remove from heat.
Arrange cooked noodles in a serving dish.
Pour meat and veggies mixture over the noodles.
Garnish with slices of lemon or calamansi and serve while hot.
Enjoy your Pancit Canton Guisado with some pandesal...YUMMY!