Pansit Canton

Bihon or pansit?  Ask my family and for sure, they’ll always vote for the former. I guess the latter is perceived more common over the other hence the preference to serve bihon whenever there’s an occasion.

Personally, I find pansit noodles tastier compared to bihon, so whenever it is just self-craving I need to satisfy, I go for pansit!

For me, making this dish involves two steps - cooking the veggies ala chopsuey and cooking the noodles – combine all together and there you’ll get a mixed pansit noodles!

Ingredients:

• 1/4 kg chicken breast
• 1/2 kg packed pansit noodles
• 1/8 kg cabbage, cut roughly, discarding the tough stem
• 50 grams green beans, cut into about 1-1/2 inches length
• 50 grams snow peas
• 1 medium carrot, julienne
• 1 medium onion, chopped
• salt & pepper to taste
• 5 tablespoons soy sauce (add more if darker noodles is preferred)
• 5 tablespoons vegetable cooking oil
• lemon slices
• You may add:  deveined shrimps, broccoli or cauliflower.

Cooking direction:

1. Boil the chicken for about 10-15 minutes or till tender.  Remove the chicken from the broth, let it cool a bit and tear into pieces, discarding the bones.  Set aside the chicken broth.
2. In a hot wok, add cooking oil and sauté onion till translucent.  Add the chicken (and shrimp if you have) and stir fry for about a minute. Drop in all the vegetables except the cabbage.  Add soy sauce, season with some salt & pepper.   Add the chicken broth, bring to a boil, then drop in the cabbage and continue cooking till veggies are half-cooked through and still with crunch.  Remove the vegetables using a slotted spoon and set aside.
3. In the same wok, bring to boil the broth (add more water if necessary). Adjust the flame to low-medium heat.  Drop in the noodles,stir occasionally until all the water is absorbed.  Add hot water if more liquid is needed to cook the noodles.
4. Once the noodles are cooked, bring back in the vegetables and mix with the noodles.
5. Plate and serve with lemon slices.