PANSIT CANTON

Gone are the days when making sauce in cooking noodles was a time consuming, the traditional way of extracting juices from baby crabs or heads of the shrimp. This delicious canton noodles, which depends upon the pack canton seasoning and preparations. The right amount of water and ingredients, makes this wonderful dish taste as the traditional way of cooking it.

Ingredients

• 250 Grams of pansit canton noodles
• 1 Cup of sliced chicken breast
• 1 Cup of cabbage
• 1/2 Cup Chinese cabbage
• 1 Stalk celery
• 1/2 Cup of carrots
• 1 Medium size onion
• 2 Cloves of garlic
• 1 Tablespoon oyster sauce
• Salt and pepper to taste
• Cooking Oil

Maximize Convenience

• 1 Pouch Pansit Canton (Stir Fry) Mix

Easy Extras

• Add Choices of chicken liver, kikiam and fish balls
• Add 1 red or green pepper and slices of green bean

Choices of vegetables are another key of making this dish, the strong flavor of celery, the crunchy carrots and cabbages are one of the good selection. From the basic Sautéing of garlic and onion, add the sliced chicken, vegetables and cook until the outer part turns light brown. Pour the chopsuey/canton mix dissolved in 1 cup of water and oyster sauce, simmer for 3 to 5 minutes . Remove the vegetables and set aside.

Add the remaining 2 cups of water and then the pancit canton noodles, let it simmer until tender and some of the liquid has been absorbed by the noodles. Add the vegetables and toss with noodles, season with salt and pepper. Transfer to a serving plate and squeeze some lemon or calamansi.

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