Pancit Canton

Ingredients

Measure and prepare everything before you begin cooking.

• 400 g dried canton noodles
• 250 g pork shoulder, thinly sliced
• 200 g prawns, peeled
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 cup snow peas
• 2 cups chicken stock
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• calamansi and black pepper
• 1–2 tbsp neutral cooking oil, as needed
• Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)

Instructions

1. 1

   Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.

2. 2

   Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Sear the pork, then briefly cook the prawns; set both aside.

3. 3

   Stir-fry the vegetables, add stock, soy and oyster sauce, then nestle in the noodles.

4. 4

   Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.

5. 5

   Toss until the noodles are tender and the liquid is absorbed; return the proteins and serve with calamansi.

6. 6

   Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.