Pro Chef Makes Pancit Canton | How To Make Cantonese Noodles | The Spruce Eats
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- Опубліковано 5 сер 2024
- Pro Chef King Phojanakong cooks his go-to noodle recipe - Pancit Canton! King's flavor packed cantonese noodle recipe is healthy, delicious and easy making it ideal for home cooks! A perfect weeknight meal try Chef King's Pancit Canton recipe today. Subscribe to The Spruce Eats for delicious recipes, one-of-a-kind hacks & more every week!
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COMPLETE RECIPE WITH INGREDIENTS BELOW!
#PancitCantonRecipe #PancitCanton #ProChefMakesNoodles #ChefRecipes #EggNoodles #EggNoodlesRecipe
Making Pancit Canton:
00:00 The Spruce Eats Intro
00:18 What Is Pancit Canton?
00:36 Noodles
01:38 Prepping Ingredients
07:30 Cooking Pancit Canton
10:55 Plating & Tasting Pancit Canton
Pancit Canton Recipe / How To Make Cantonese Noodles:
Ingredients:
2 tbl canola oil
3 cloves garlic (crushed)
1 garlic (sliced)
1 link Chinese sausage (sliced)
1 chicken breast (sliced)
1/2 lbs shrimp (U16-20)
1 cup carrotes (julienned)
1 cup bok choy (sliced)
1 lbs egg noodles (fresh, par cooked)
4 oz water or chicken stock
1 tbl soy sauce
1.5 tbl fish sauce
2 tbl oyster sauce
1/2 tsp black pepper
1 tbl calamansi or lime juice
Scallions (sliced for garnish)
Limes (sliced for garnish)
Procedure:
1. Heat oil in wok or pan over medium heat. Add garlic and onions and sauté until aromatic. Add sausage and continue to cook until golden brown. Add chicken and shrimp and continue cook for about 4 minutes. Add carrots and bok choy and cook for another minute.
2. Add noodles and sauté.
3. Season with liquids and black pepper. Cook until the liquids are absorbed and well coated.
4. Plate and garnish with scallions and lime wedges. Enjoy!
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Looks great! Would love to see him do a veggie version!
A veggie version sounds great!
I also would love to see him make the veggie version too, however, we cannot see him making that because last year, he passed away after battling a rare disease.
What would you like to see Chef King make next? Send us your suggestions and we'll have King pick one of those!
Anything from King is a winner for me!
Very nice chef👍
How about a dessert? Or anything with crispy shallots so we can see more of those knife skills!
I want the pan/wok. I loved pancit when I lived in the Philippines. Now I can make this version. Yay!
I would love to see a video with King about how to make fish or oyster sauce!
Bravo Chef! Since you're asking,
Clams or crabs in black bean sauce please.
Wow absolutely awesome,delicious n thank you for sharing this simple pasta recipe😋of yours, let's stay connected,cheers!!😇😍💞👌👍
This is great! Would love to see some other recommendations from chef for kitchen projects.
I would watch you make literally anything! That was lots of fun and super informative! Unfortunately my mom died last year, and her big thing was she loved food and was a great chef. To feel close to her still I've taken up cooking, and specifically cooking dishes from all around the world. I've done Ethiopian chicken, Moroccan saffron rice, Tom Yum, moussaka, and many more--and today this is my next dish. Hopefully by the time I turn 30 next year I'll have a pretty sizable repertoire! :) A big thanks from California!
Miss you, Chef King
Awesome.... now I know how to cook delicious pancit canton.... thank you....
Rest in peace my brother!
Wowwww. More videos with King!
Please do something Filipino with noodles made from unripe papaya (we Jamaicans actually would say green pawpaw 😊). Thanks!
How about chef's take on Beef with broccoli?
Love it! Thanks for the idea, Jeff!
Translating it to "Cantonese Noodles" makes it sound like it originates from Canton (Guangzhou). It does not. It's Filipino, originally derived from Hokkien migrants to the Philippines in the Spanish era. The word canton simply refers to the type of noodles (round egg noodles, named canton probably because they were originally imported from southern China), not the origin of the dish. Similar to how "spaghetti" actually refers to the type of pasta, not to the recipe.
There are other types of noodles like miki, udong, bihon, and sotanghon used in the Philippines. All of them can also be cooked in this way - which is actually properly called "pancit guisado" (sauteed noodles; guisa means "sautee" in Philippine Spanish, vs. actual Spanish where "guisar" means "to stew, to cook"). This variant should thus properly be called "pancit canton guisado". Especially since there are soup versions (mami) that also use canton.
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