Shrimp And Chicken Pancit Canton Recipe by Minda
Cooking Instructions 50 min 1 Heat oil in a cooking pot. 2 Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. 3 Using the remaining oil (you can add more oil if needed), sauté garlic and onion. Add the Chinese sausage and shredded chicken. Saute for 2 minutes. 4 Pour the soy sauce into the pot along with the water or beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes. Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes. Put the ground black pepper into the pot. Stir. 5 Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually. 6 Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes. 7 Transfer to a serving plate. Serve with lime or calamansi. Share and Enjoy! 1 Heat oil in a cooking pot. 1 Heat oil in a cooking pot. 2 Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. 2 Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. 3 Using the remaining oil (you can add more oil if needed), sauté garlic and onion. Add the Chinese sausage and shredded chicken. Saute for 2 minutes. 3 Using the remaining oil (you can add more oil if needed), sauté garlic and onion. Add the Chinese sausage and shredded chicken. Saute for 2 minutes. 4 Pour the soy sauce into the pot along with the water or beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes. Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes. Put the ground black pepper into the pot. Stir. 4 Pour the soy sauce into the pot along with the water or beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes. Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes. Put the ground black pepper into the pot. Stir. 5 Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually. 5 Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually. 6 Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes. 6 Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes. 7 Transfer to a serving plate. Serve with lime or calamansi. Share and Enjoy! 7 Transfer to a serving plate. Serve with lime or calamansi. Share and Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stuffed Bell Peppers Bistek Tagalog (Beef Steak) Homemade rolls Mushroom masala ⭐ Chicken Rub Stuffed Bell Peppers Bistek Tagalog (Beef Steak) Homemade rolls Mushroom masala ⭐ Chicken Rub Magic Apple Cake Betel leaves, rose mocktail Lasagna Jellof rice so yummy Chicken Wings Tawa fish Spring Rolls Stuffed Bell Peppers Red pumpkin curry (vidharbh style) Green turmeric ladoo Magic Apple Cake Betel leaves, rose mocktail Lasagna Jellof rice so yummy Chicken Wings Tawa fish Spring Rolls Stuffed Bell Peppers Red pumpkin curry (vidharbh style) Green turmeric ladoo