The Filipino Food Channel
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.
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Servings: 10-12 persons
- 2 tbsp Crisco vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 100 g pork loin, sliced thinly
- salt to taste
- 1 pack PAMANA Black Fungus
- 1 cup each carrot, green beans and cabbage, sliced thinly
- 100 g shrimp
- 2 tbsp of PAMANA Soy Sauce
- 3 tbsp of Kikkoman Oyster Sauce Red
- 1/2 pack of PAMANA Pancit Canton
- 2 tsp of PAMANA Mix Canton
- 2 green onions, sliced
- calamansi (optional)
- In a deep pan or wok, heat vegetable oil over medium heat, then add the onions and garlic and cook for 1 minute. Add the pork and season with a pinch of salt. Stir fry until the pork is cooked, about 5 minutes.
- Add the PAMANA Black Fungus, carrots, green beans, cabbage, shrimp, soy sauce, and oyster sauce. Mix everything together and cook over medium-high heat for 7 minutes, stirring occasionally until the vegetables are tender but still slightly crisp.
- While your vegetables are cooking, prepare the PAMANA Pancit Canton according to package directions. They take 4 minutes on the average.
- Drain the noodles and add to the pan. Toss and mix until the noodles are fully coated with the sauce. Adjust the taste and add an additional tablespoon of soy sauce and the PAMANA Mix Canton.
- Garnish with green onions.
- Serve with calamansi (optional).