this is my second post on pancit canton (third post about the dish on this blog) and hopefully this is a little bit more useful than the previous one. i’ve been experimenting since the last time i made the perennial birthday party favorite and i believe i’ve come up with a simpler version for when you don’t have time for the full-blown dish with chicken, shrimp, pork, etc. but you don’t really want to open a packet of lucky me 🙂
i’m calling this the “no fuss, no muss pancit canton” (now i’m sounding like rachael ray). it’s got few ingredients but is still quite flavorful and filling. the secret is in the chicken broth. i say keep lots of it on hand when you’re cooking pancit.
4 cloves of garlic, crushed
1 medium onion, diced
2 teaspoons cooking oil
2 links of chinese sausage, sliced thinly
1 chicken breast, cooked and shredded
quarter pound of snap peas, washed
3 medium carrots, julienned
3-4 cups of chicken stock
1 package canton noodles (i prefer super Q brand)
1-2 teaspoons soy sauce, optional
in a large pan, saute garlic and onion in medium heat. add the chinese sausage and cook for about 2 minutes. add the chicken stock, shredded chicken and soy sauce and bring it to a boil. add your noodles, tossing it gently but thoroughly. cook for about 10 minutes. add the snap peas and carrots. toss for about 2 minutes. turn off the heat.