This flavorsome noodle dish is quick and easy to prepare.
This flavorsome pancit canton dish is quick and easy to prepare in your home kitchen. Feeling indulgent? Swap out the pork belly slices and use crispy lechon kawali chunks. Cook this for your family!
200 grams egg noodles (pancit canton)
1 tablespoon canola oil
2 cloves garlic, chopped finely
100 grams pork, (use thinly sliced skinless pork belly (bacon-cut)), cut into 1-inch pieces
1/2 cup leeks, thinly sliced (white parts only)
2 tablespoons chinese cooking wine (shaoxing wine)
1 cup straw mushrooms, cut in half and drained well
2 tablespoons green onion, chopped
2 tablespoons cilantro (wansoy), leaves
1 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
salt, to taste
1/2 cup chicken stock
Place 4 cups water in a wok and bring to a boil. Blanch noodles in boiling water over high heat to soften, about 30 seconds to 1 minute. Immediately transfer noodles to a colander and rinse under cold running water. Shake the colander a few times to remove excess water.
Make the sauce: mix all ingredients together until sugar is dissolved.
Heat the same wok over medium heat and add oil. Sauté garlic. add pork belly and stir-fry until lightly browned, about 30 seconds to 1 minute. Add leeks and cooking wine; mix well. Remove from pan and set aside.
Pour in sauce and bring to a simmer over medium heat. Add noodles, pork mixture, and mushrooms. Continuously toss noodles to prevent them from sticking to the pan. Stir well until sauce evenly coats the noodles. Turn off heat. Add green onions and cilantro leaves. Serve hot.
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