Pancit Canton Style Noodles Recipe

Pancit Canton Style Noodles Recipe

(Filipino Noodle Recipe)

300 g canton (fresh egg) noodles

200 g squid balls, fried until brown and halved

2 tablespoons oil

2 shallots, peeled and chopped finely

2 tablespoons finely chopped garlic

200 g diced pork

200 g sliced chicken breast or thigh meat

1 medium carrot, peeled and sliced

100 g snow peas

150 g sliced cabbage

375 ml chicken or beef stock

3 tablespoons soy sauce

Pinch of pepper

2 tablespoons butter

12 quail eggs, hard-boiled, peeled and halved

1 red chili, deseed and cut into thin slices to garnish

Calamansi Soy Dip:

Juice of 2 calamansi

60 ml soy sauce

Method:

Heat oil in a wok and sauté shallots and garlic until transparent and fragrant, about 1 to 2 minutes.  Add the diced pork and cook until it separates and brown.  Add the chicken breast or thigh meat and stir-fry about 2 to 3 minutes.  Add carrots and, after 5 minutes, the snow peas and cabbage and squid balls.  Stir-fry, mixing well.  Pour in chicken or beef stock and simmer over medium heat for about 1 minute, then add noodles, soy sauce and pepper to taste.  Simmer until almost all the liquid is absorbed and canton noodles are tender, about 5 to 10 minute.  Stir in butter and mix to coat noodles with butter.  To make calamansi soy dip, combine soy sauce and calamansi juice in a bowl.  Garnish noodles with halved quail eggs and cut red chilies and serve with dip.