PANCIT CANTON

PANCIT CANTON - - is a type of 'chow mein' (Chinese stir-fried noodles) that has become a favorite Filipino comfort food for so many centuries. It is simple, easy to cook, hearty, very filling  and flavorful.  

Here is my simple, everyday vegetarian pancit canton - - perfect for lunch, dinner, merienda or late midnight snack. In Filipino gatherings or special family occassions, you will most likely find some variation of pancit canton served to the guests.
Noodles are an essential ingredient and staple in Chinese cuisine.  Chinese noodles var widely according to the original region where it was produced, the ingredients used, shape or width and the manner of preparation.
Interestingly enough, our favorite Filipino pancit canton originally comes from Guangdong province in China, in particular the provincial capital of Guangzhou.
Guangzhou (formerly known in ancient China as Canton city) is the center of Cantonese cuisine.  Chefs trained in Cantonese cuisine are highly sought after throughout China.  Cantonese cuisine has also become prominent outside of China due to large numbers of Cantonese emigrants.
Most Chinese restaurants in the West serve largely Cantonese dishes.  In the Philippines, our early Chinese ancestors brought this tradition of cooking pancit Canton from Canton city.

Ingredients:

1/4 kilo pancit canton

2 pcs tokwa (sliced, fried) 

1/4 c vege ham or vege meat (sliced, fried)

1/4 c carrots (strips)

1 c cabbage (chopped)

1/4 c cauliflower 

1/4 c sitcharo

2 Tbsp onions (1 Tbsp garlic)

       or 2  Tbsp leeks (or spring onions)

enough stock, water, soy sauce, pepper, salt and seasoning

calamansi slices

Procedure:
1.  In a pan, saute leeks or spring onions (or garlic and  onion) in oil and add carrots. 
2. Add stock or water, soy sauce, seasoning, pepper and salt. Boil. 

3. Add pancit canton, cabbage, cauliflower and sitcharo.  Stir-fry and mix well until canton and veggies are tenderly cooked. Remove from fire, add fried tokwa or tofu, fried vege ham or vege meat.  Serve with slices of calamansi.

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