Seafood Pancit Canton

Ingredients for Seafood Pancit Canton

• 8 ounces pancit canton flour-stick noodles
• 1/2 cup soy sauce
• 1 medium onion, sliced
• 5 cups chicken broth, divided
• 6 tablespoons cooking oil, divided
• 4 medium squid, sliced crosswise
• 12 shrimp, cleaned, deveined, and shelled
• 4 ounces imitation crab meat, sliced
• 6 squid balls, halved
• 1/2 pound white mushrooms, sliced
• 5 Napa cabbage leaves, chopped
• 3/4 cup julienned carrots
• 1 teaspoon sesame oil
• 3 1/2 tablespoons oyster sauce
• 1 tablespoon cornstarch mixed with 3 tablespoons water

How to cook Seafood Pancit Canton

1. 1.Heat 3 tablespoons oil in a wok; stir-fry shrimp, squid, crab meat, and squid balls for 1 minute.
2. 2.Add mushrooms, carrots, and Napa cabbage; cook 3 minutes. Add oyster sauce, sesame oil, and 3 cups broth; boil and thicken with cornstarch slurry.
3. 3.In a clean wok, heat remaining oil and sauté onion until soft. Add soy sauce and remaining 2 cups broth; bring to a boil.
4. 4.Add pancit canton, cover, and cook over medium heat for 3 minutes. Toss in seafood topping and sauce until noodles absorb it.