It isn’t my birthday or John’s either, but eating this feels like a celebration anyway. There are multiple panciterias in Malolos where I grew up in and we used to order pancit at least once a month. When John cooked this in our home for the first time, I was expecting something that gears more on the usual. After all, I’ve eaten many variations of pancit before – long, short, thick, thin, and nothing could have surprised me that much anymore.
See, friends, this is where I got it all wrong.
John’s version of pancit canton has that slight salty taste and the citrus accompaniment of the lime. The biggest kick, however, comes from the extra sauce that keeps the noodles moist and flavorful. For this recipe, we added squid balls and vegetables. You can always experiment and try to add more ingredients that you deem will enhance the dish’s overall flavor. Let us know how it turned out! 🙂
- 250 g Egg Noodles
- 1/2 cup Cabbage, chopped
- 1/4 cup Carrots, peeled and julienned
- 1/4 cup Chayote, peeled and sliced
- 8-10 pcs Squid Balls
- 3 cloves Garlic, peeled and minced
- 1 small Onion, peeled and chopped
- 2 tbsp Oyster Sauce
- Soy Sauce
- 1 pc Pork Cube
- Fry squid balls in a pan over low heat. When done, slice the squid balls in half then set aside.
- Sauté the garlic and onion in a pot over high heat.
- Add the cabbage, carrots and chayote. Mix and stir for about 3 minutes or until the vegetables are half-cooked.
- Add 3 1/2 cups water to the mixture. Add the pork cube and bring to a boil.
- Add the noodles then lower the heat to medium.
- Add the oyster sauce and fried squid balls. Simmer for another 5-7 minutes or until the noodles is cooked.
- Season with pepper. Add soy sauce according to your preference.
- Serve with calamansi.
Pancit – noodles
Pancit Canton – Chow Mien, or stir-fried noodles
Calamansi – Calamandin; You can also substitute the calamansi in this recipe with lime