Recipe courtesy of Mrs.cbcg
(Filipino noodle dish similar to Chinese Lo Mein Noodles)
**Just like Chinese Lo Mein, this dish can be customized (e.g., vegetables
only, beef, chicken, or pork).
Serves 4 to 6. Prep time: approximately 20 minutes of chopping meat and
vegetables. Cook time: approximately 20 minutes (quicker if using
vegetables only).
Ingredients
8 oz package Pancit Canton Noodles (some packages also say "Chinese
Noodles." Available in most Asian grocery stores and in the Asian section
of some regular grocery stores)
1 ½ cups broth (vegetable, beef, or chicken, depending on the other
ingredients used. I use low-sodium varieties of broth if available.)
½ lb beef (flank steak, or strip steak, etc.), boneless skinless chicken
breast, or boneless pork chops, slicked into 1 to 2 inch long, thin strips
¾ to 1 cup string beans or snap peas, julienned
¾ to 1 cup carrots, julienned, or baby carrots cut in quarters, lengthwise
¾ to 1 cup green cabbage, shredded
¾ to 1 cup sliced mushrooms
¾ to 1 cup celery, julienned
2 to 3 tbsp soy sauce (I use low sodium)
¼ tsp black pepper
½ cup water (if necessary)
Directions
Coat a large non-stick wok or frying pan with Pam or other non-stick cooking
spray. Season meat (if using) with a little salt and pepper (not too much
salt because there is salt in the broth and soy sauce). On medium to high
heat, brown the meat and cook until cooked through. Remove meat from pan.
In a medium bowl, combine broth, soy sauce, and black pepper. Pour the
broth mixture into the wok or frying pan and bring to a medium boil/fast
simmer.
Place the Pancit Canton noodles into the bubbling broth. On medium heat,
cook until the noodles absorb most of the broth, turning the noodles gently
every minute or two. When most of the liquid is absorbed, return the meat
(if using) to the pan with the noodles. (Note: if the noodles absorb the
broth too quickly or unevenly, you can add some of the water.) Also, add
the vegetables and keep turning (quickly) the noodles and meat/vegetables
over and over until the liquid is absorbed, or the vegetables reach your
desired crunchiness or softness. (Tip: you might want to add the
vegetables in the order they will take to cook. For example, if using all
the vegetables above, I would first add the carrots, then string beans,
celery, followed last by the green cabbage and mushrooms.)
Serve immediately.
**Just like Chinese Lo Mein, this dish can be customized (e.g., vegetables
only, beef, chicken, or pork).
Serves 4 to 6. Prep time: approximately 20 minutes of chopping meat and
vegetables. Cook time: approximately 20 minutes (quicker if using
vegetables only).
Ingredients
8 oz package Pancit Canton Noodles (some packages also say "Chinese
Noodles." Available in most Asian grocery stores and in the Asian section
of some regular grocery stores)
1 ½ cups broth (vegetable, beef, or chicken, depending on the other
ingredients used. I use low-sodium varieties of broth if available.)
½ lb beef (flank steak, or strip steak, etc.), boneless skinless chicken
breast, or boneless pork chops, slicked into 1 to 2 inch long, thin strips
¾ to 1 cup string beans or snap peas, julienned
¾ to 1 cup carrots, julienned, or baby carrots cut in quarters, lengthwise
¾ to 1 cup green cabbage, shredded
¾ to 1 cup sliced mushrooms
¾ to 1 cup celery, julienned
2 to 3 tbsp soy sauce (I use low sodium)
¼ tsp black pepper
½ cup water (if necessary)
Directions
Coat a large non-stick wok or frying pan with Pam or other non-stick cooking
spray. Season meat (if using) with a little salt and pepper (not too much
salt because there is salt in the broth and soy sauce). On medium to high
heat, brown the meat and cook until cooked through. Remove meat from pan.
In a medium bowl, combine broth, soy sauce, and black pepper. Pour the
broth mixture into the wok or frying pan and bring to a medium boil/fast
simmer.
Place the Pancit Canton noodles into the bubbling broth. On medium heat,
cook until the noodles absorb most of the broth, turning the noodles gently
every minute or two. When most of the liquid is absorbed, return the meat
(if using) to the pan with the noodles. (Note: if the noodles absorb the
broth too quickly or unevenly, you can add some of the water.) Also, add
the vegetables and keep turning (quickly) the noodles and meat/vegetables
over and over until the liquid is absorbed, or the vegetables reach your
desired crunchiness or softness. (Tip: you might want to add the
vegetables in the order they will take to cook. For example, if using all
the vegetables above, I would first add the carrots, then string beans,
celery, followed last by the green cabbage and mushrooms.)
Serve immediately.
Posts
No comments:
Post a Comment