Pancit Canton is a popular noodle dish in the Philippines along with , and Pancit Bihon . Canton noodles are made of flour sticks and the dish is very similar to Chow Mein. There are different versions of this dish and it all depends on the ingredients. Some cooks prefer using pork, and some prefer using shrimp. You may also add any type of vegetables in it. Well, I mean stir frying veggies such as cabbage, green beans, carrots, celery, etc. Pancit Sotanghon
Today, we are using chicken, celery, carrots, and bok choy just to make it simple. I actually thought of adding snow peas but when I saw the price tag of $6.99/lb . . . nah; I decided to opt out. But if you want to use them, knock yourself out.
1 package pancit canton (8 oz.)
1/2 lb chicken thigh or breast - cut in 1/2 inch squares
2 medium carrots - peeled and julienned
3 heads baby bok choy - ends removed and white parts sliced.
2 stalks of celery - cut diagonally about 1/4 inch thick
4 stalks of green onion - chopped and white parts separated.
2 teaspoon finely chopped garlic
2 Tablespoon oyster sauce
1 Tablespoon soy sauce
1 teaspoon ground black pepper
2 cups chicken broth
2 Tablespoon vegetable oil
1 Tablespoon sesame oil
Did you know why I picked this brand instead of others? Because it says "Excellent!" Gosh I'm so smart!!!!
2 teaspoon soy sauce
2 teaspoon cornstarch
2 teaspoon vegetable oil
1 teaspoon dry sherry
Mix cut chicken with the marinade and then set aside for at least 30 minutes.
Prep all the vegetables and then set aside.
Place wok over high heat and then add oil.
When the oil is hot, add carrots and stir fry for about 1 minute.
Add celery and stir fry for 1 minute.
Add baby bok choy and stir fry for 30 seconds.
Add soy sauce, oyster sauce, and ground pepper.
Stir fry for another 30 seconds until all are combined.
Transfer vegetables in a big bowl and set aside.
Wipe down the wok and return to high heat. Let it heat up.
Add 1 Tablespoon vegetable oil.
When the oil is hot, add chicken and stir fry for about 1 minute.
Add green onions white parts and chopped garlic.
Stir fry until chicken turns light brown.
Transfer chicken in the bowl with cooked vegetables.
Return wok over high heat and add chicken broth. Let it boil.
Turn head down to medium and then add noodles and keep mixing and folding until noodles are soft and all the broth absorbed.
Return the vegetables and chicken mixture back to the wok.
Add the sesame oil.
Keep stirring for about 2 minutes and until all ingredients are fully combined.
Top with chopped green onions.
Serve immediately with wedges of lemon or calamansi on the side.
You may use a squirt of lemon or calamansi before eating.
Your comment is always appreciated.