Very Veggy Egg Noodles (Pancit Canton)

Noodles are found in every region, in every country and in every continent. Asia has a long history for noodles. And most noodle dishes flee to its national origins. Evidently, every home including Filipino homes has its own technique and taste for cooking noodles. Yet since I was a kid, these noodles, thin, thick, white, yellow, fresh, dried, are introduced by the Chinese. No wonder they are famously called Chinese Noodles.

There is no mistake in cooking Chinese noodles as long as the noodles are cooked firm and perfect. Any topping and method will make the dish good. So I cooked a VERY VEGGY EGG NOODLES (Pancit Canton), a thick dried egg noodles with lots of vegetables for an all-in-one-dish.


1/4 cup cooking oil
2 garlic cloves, peeled and minced
3 onion heads, peeled and quartered
1/4 kilo porkloin, sliced into 1/2″
1 kilo pancit canton
1/2 cup soy sauce
1 tsp. brown sugar
1 tsp. fish sauce (patis)
2 cups pork broth
1 cup carrots, peeled and thinly sliced
1 cup Baguio bean, cut into 1 inch long
1 1/2 cup cabbage, sliced into pieces
ground pepper

Boil in sliced porkloin with 3 cups of water into a saucepan until cooked and tender. Separate broth and porkloin. Set aside.

Heat a large nonstick wok over medium-high heat. Swirl in the cooking oil, then add the porkloin, garlic and onion. Stir-fry until the porkloin turns golden brown, about 1 minute.

Stir in the 2 cups broth, soy sauce, sugar, and black pepper. Bring to a simmer.

Add the carrots, Baguio beans and cabbage. Simmer and cook for about 5 minutes.

Add the Pancit Canton noodles. Raise the heat to high and toss constantly until the noodles absorb much of the sauce.

Remove from the heat and serve.

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