Yes Philippines also have its own version of the stir fried noodles and it is called Pancit Canton and like most Asian Noodle dishes it all originated from China. Like the name suggests it came from the Hokkien word “pian e sit” which means “something conveniently cooked” and I guess you know where the word Canton came from, Hint: It’s a place in China.
- 500 grams fresh yellow noodles
- 150 g pork, thinly sliced
- 2 pcs Chinese sausage, sliced
- 1 dozen prawns
- handful of snap peas
- 1 carrot, julienned
- 1/3 head small cabbage, chopped
- 1 cup prawn juice, from pounded prawn shells and heads in water
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 small shallots, sliced
- 6 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- lemon wedges or calamansi
- Prepare fresh yellow noodles by soaking it in boiling water for a minute. Drain then set aside.
- Place wok in a high heat, add oil, and once hot add pork then stir fry for 2 minutes. Add the Chinese sausage and stir fry for two more minutes. Remove from wok then set it aside.
- Add more oil if needed then sauté the shallots and garlic, add the carrots and stir fry for a minute.
- Still in high heat, add the cabbage then continue to stir fry for a minute.
- Add the noodles, prawns and snap peas then continue to stir fry. Add the prawn juice, soy sauce, oyster sauce and hoisin sauce. Stir fry for 2 minutes, add the pork and Chinese sausage back into the wok, toss to combine then season with freshly ground black pepper and fish sauce.
- Place in a serving platter together with lemon wedges or calamansi slices.