Pancit Canton 2

As always, whenever I take a peek inside my pantry, I find something buried or long forgotten - case in point, the pack of noodles that has been sitting there since who knows when. I did the "expiration test" to determine if it was still ok to eat. And what a dangerous test it was - I had to break off a little piece of noodle and nibble on it... Had it been stale, I would have been doubling over in pain by now. (NOT!)

So I decided to make pancit canton, but using only pork this time. My previous pancit canton entry had shrimp for protein.  We still haven't bought shrimp since the last oil spill. But I really want to. Maybe tomorrow. ;-)


What you need: 

1 1/2 pounds pork loin, cut into strips
3 cups beef broth
1 1/2 cup sugar snap peas
1/2 cup sliced water chestnuts
2 medium-sized carrots, coined
5 - 6 pcs Shiitake mushrooms,
8 oz pack canton noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
4 cloves of garlic, smashed
1 small onion, sliced
1 tablespoon Canola oil


What to do:

Soak dried mushrooms in hot water for about 10 minutes. Remove the stems and slice the caps into small strips.

Heat canola oil in a skillet over medium heat. Saute garlic and onion for one minute. Add the pork strips and cook, stirring, until meat is brown. Add carrots, snap peas, and water chestnuts and cook for about 3 to 4 minutes.

Season with soy sauce and oyster sauce. Add the mushrooms and cook for a minute, then add the broth. Bring to a boil. Add noodles. Cook, stirring, for about 5 minutes, or until heated through. Adjust taste.

Serve with a spritz of lime or lemon juice.


Tips, Tricks and Tweaks: 

1. Chicken can also be used in this dish. Remember to use chicken broth instead of beef, though.
2. Try other veggies such as cauliflower, cabbage, or celery.
3. Adding chorizo will make it tastier! 
4. Serve with a few drops of sesame oil.
5. On a serious note, this is where I go to determine the shelf life of things: stilltasty.com <- very helpful site!