Pancit Canton with Sotanghon Noodles

Pancit Canton with Sotanghon Noodles is a classic Filipino dish which consists of two types of dried noodles: Thick Canton and transparent sotanghon. The latter are also known as cellophane noodles. This is an easy stir-fry recipe which starts with cooking the chicken and shrimps and later adding the vegetables and noodles. Pancit is a mainstay during birthdays, fiestas or family gatherings. It becomes even more special when two types of noodles are added just to this scrumptious, festive dish. This is an Asian in America recipe. Serves 4.

Prep Time20

Cook Time30

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Pancit Canton with Sotanghon Noodles

Servings: people

Calories: 136kcal

Author: Elizabeth Ann Quirino

Equipment

Large skillet or Wok: 12 to 14 inches diameter

Ingredients

1 Tablespoon vegetable oil
2 Tablespoons achuete oil
1 whole white or yellow onion chopped
2 cloves garlic peeled, minced
1 cup chopped celery
1 cup sliced carrot
1/2 pound chicken breast, boneless sliced in thin strips, 2-inches length
1/2 pound large fresh shrimps peeled, heads and tails removed
2 Tablespoons cornstarch to coat chicken and shrimps
2 Tablespoons soy sauce
2 cups chicken or vegetable broth
1 cup fresh snow peas edges trimmed
2 cups sliced Napa cabbage
8 ounces dried sotanghon noodles (cellophane noodles) pre-soak in water for 15 minutes
8 ounces dried pancit canton noodles
2 Tablespoons cornstarch
1/4 cup cold water for dispersing the cornstarch
1/2 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper
2 stalks scallions chopped, garnish
1 Tablespoon calamansi or lemon juice for dipping sauce juice
1/4 cup soy sauce for dipping sauce
1 cup vegetable oil for achuete oil
1 Tablespoon annato powder for achuete oil er
4 cloves garlic peeled, minced

Instructions

In a large skillet or wok, over medium high heat, add the vegetable oil and achuete oil.
Saute the onions, garlic, celery till soft. Add the carrots.
Coat chicken breast and shrimps with cornstarch.
Add the chicken and shrimps. Toss around the wok and let these cook for about 8 to 10 minutes.
Add the soy sauce and the broth. Let the mixture simmer for a 5 minutes for the flavors to blend.
When meat and shrimps are cooked, add the vegetables. This will cook in about 3 minutes.
Add the canton noodles . Then drain the water from the sotanghon and add these noodles to the rest of the pan. Blend all ingredients well, but be careful not to mash the noodles.
Separately in a small bowl, mix the cornstarch and cold water till smooth. Add the dispersed cornstarch to the wok with the rest of the ingredients. Over medium-high heat the liquid will boil in 1 to 2 minutes and sauce will thicken to a gravy-like consistency.
Season with sesame oil, salt, and pepper. Garnish with scallions. Serve warm with a side dipping sauce of soy sauce and lemon or calamansi.
*How to make Achuete oil:
Combine in a small saucepan, over medium heat the vegetable oil, achuete powder and garlic. When the mixture boils in about 2 to 3 minutes, turn off the heat. Let the liquid sit on the counter for at least 1 hour till it cools. When the achuete oil has cooled down, pour through a sieve into a glass mason jar. Cover and store in a cool place till ready to use.
Cook's Comments
: You can substitute pork slices in place of chicken . Or if desired, omit the chicken or any meat ingredients, and double the amount of shrimps for a meatless pancit dish. Add other vegetables like green beans, broccoli, cauliflower, and Chinese mushrooms, tofu to suit your fancy.
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Nutrition