Saucy Pancit Canton is a glossy prawn-enriched noodle dish with pork, kani, and shiitake.
25 minutes · Serves 6
Ingredients for Saucy Pancit Canton
500 g fresh yellow noodles
150 g pork, thinly sliced
3 kani, sliced
4 shiitake mushrooms, sliced
15 prawns
1 large carrot, julienned
3 stalks spring onions, sliced
3 cups prawn juice, made from pounded prawn heads and shells with water
1 tbsp cornstarch
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
2 small shallots, sliced
6 cloves garlic, minced
Oil, for cooking
Fish sauce, to taste
Freshly ground black pepper, to taste
Lemon wedges or calamansi, for serving
How to cook Saucy Pancit Canton
1.Soak fresh yellow noodles in boiling water for 1 minute. Drain, rinse under cold water, and set aside.
2.Heat oil in a wok over high heat. Stir-fry pork for 2 minutes, then remove.
3.Add oil if needed. Sauté shallots and garlic, then stir-fry carrot and spring onions for 1 minute.
4.Whisk cornstarch, prawn juice, soy sauce, oyster sauce, and hoisin sauce. Add to the wok and boil until thickened.
5.Add noodles and prawns; cook over high heat for 2 minutes until prawns are done and noodles absorb sauce. Return pork, season, and serve with citrus.
