Pancit Canton

Hubby loves noodles! We always stock our pantry with an assortment of it... oodles of noodles, so to speak.

Noodles are a staple in the Philippine kitchen, especially during festivities. The long strands symbolize "long life" and as such, a person celebrating his or her birthday would always have pancit (noodles) on their special day.

Pancit Canton is noodles made of egg or flour. You can cook it dry or a bit soupy. We prefer it somewhat in the middle.

What you need:

• 25 - 30 pcs. of shrimp, shelled and deveined
• 1/4 kilo of pork tenderloin, sliced into bite-size pieces
• 1/4 of a big onion, sliced thinly
• 8 cloves of garlic, crushed
• 2 small carrots, julienned
• a handful of cauliflowers, blanched
• 2 tbsp. soy sauce
• 2 tbsp. oyster sauce
• 1 tbsp. cornstarch
• 2 1/4 cup chicken broth
• 3 tbsp. vegetable oil
• dash of pepper
• splash of sesame oil

What to do:

Heat a wok or skillet and pour in the oil. When hot, add in the garlic and onion. Stir for a few seconds, then add the pork and carrots. Continue stirring, then add shrimps and blanched cauliflowers. Cook until the shrimps turn orange. Pour in 2 cups of broth, and season with soy sauce and pepper.

Meanwhile, add the cornstarch to the 1/4 cup broth. Stir well and add to the vegetables in the wok. Put in the oyster sauce as well. Bring to a boil. Add the noodles and mix well to distribute ingredients evenly. Adjust seasonings, if necessary. Remove from heat and add a splash of sesame oil. Transfer to a serving dish and enjoy.

Tips, Tricks and Tweaks:

1. Use different vegetables - cabbage, snow peas, celery, etc. Whatever is available in your fridge.
2. If using chicken instead of pork, be sure to boil and shred it.
3. For a soupier variety, add more broth.
4. To make more out of your shrimps, cut it in half lengthwise.
5. Remember NOT to thaw your shrimps by leaving it on the counter. Put it under cold running water, instead.
6. Allergic to shrimp? Substitute it with Chinese Chorizo or shredded scrambled eggs.
7. Before serving, squeeze lemon or lime on it to give it a little tang.