#filipino #foodie #pinoy #pancit
“Pancit” is the Filipino term for noodles. Pancit canton is a stir-fried dish with egg noodles, vegetables, meat and broth. My variation involves the use of leftover adobo sauce in place of the broth. I find that it gives the noodles a rich and layered taste. It’s also a great way to use leftover adobo sauce after all the meat has been devoured and one feels bad throwing the rest of the pot away. I usually keep the sauce in the freezer to make pancit later on. Here’s how I turned a couple of leftovers into a noodle dish that is pretty damn tasty to bust out some chopsticks to! P.S. If you don’t have adobo sauce, you can replace it with chicken or vegetable broth and supplement it with soy sauce or fish sauce to taste.
1/2 head small cabbage, cut into strips. Bunapi and maitaki mushrooms (in place of meat).
Use chopped carrots too, when available.
Chopped onion and garlic
1 lb package pancit canton (egg noodles)
Leftover adobo sauce, chilled and coagulated.
Saute onion and garlic.
Scoop 2 tablespoons adobo sauce until liquid.
Add the cabbage and brussels sprouts (ideally carrots too, if available)
Saute vegetables.
When vegetables are almost cooked, add mushrooms.
If using meat, saute it shortly after garlic and onions.
Add about 1 cup of adobo sauce and allow to melt.
Add the noodles.
Coat the noodles with sauce by mixing the vegetables with the noodles.
Noodles are cooked when soft and moist. Add sauce or water if needed, depending on taste.
Drizzle 1 tsp sesame oil to coat the noodles for added aroma.
Drizzle 1 tsp sesame oil to coat the noodles for added aroma.
Done! This looks better with sauteed carrots but alas, I didn’t have any when I made this.
I sprinkled some fried garlic pieces and chives (in place of scallions, when available).
Serve with lemon slices on the side.
