Pancit Canton

  • Ready in 50m

  • Serves 8

  • 231 calories

  • 7.12g carbs

Need a gluten free, dairy free, and ketogenic main course? Pancit Canton could be an outstanding recipe to try. This recipe makes 8 servings with 263 calories, 18g of protein, and 20g of fat each. For $1.23 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 4 would say it hit the spot. Head to the store and pick up fish balls, chicken, garlic, and a few other things to make it today.

17 ingredients

  1. 1 large carrot
  2. 1 cup chicken
  3. 4 cups chicken broth
  4. 4 oz fish
  5. 2 cloves garlic
  6. 1 head napa cabbage
  7. 8 servings oil
  8. 1 onion
  9. 1 tbsp oyster sauce
  10. 1 cup pork butt
  11. 8 servings salt and pepper
  12. 8 shrimp
  13. 8 snow peas
  14. 2 tbsps soy sauce
  15. 6 oz hamonado longganisa
  16. 1/2 bunch kinchay
  17. 16 oz pancit canton

Instructions

  1. In a pan over high heat, heat about 1 tablespoon oil.
  2. Add snow peas and cook, stirring regularly, for about 30 seconds.
  3. Remove from pan and drain on paper towels.If needed, add another tablespoon oil.
  4. Add shrimp and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink.
  5. Remove from pan and drain on paper towels.
  6. Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned.
  7. Remove from pan and drain on paper towels.
  8. Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.In a wide pot or wok over medium heat, heat about 1 tablespoon oil.
  9. Add onions and garlic and cook until limp.
  10. Add pork and cook, stirring regularly, for about 2 to 3 minutes.
  11. Add chicken and cook, stirring regularly, for about another 3 to 5 minutes or until meat are lightly browned.
  12. Add broth and bring to a boil. Continue to cook for about 7 to 10 minutes or until pork and chicken are cooked through.
  13. Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
  14. Add carrots and cook for about 3 to 4 minutes.
  15. Add kinchay and cabbage and continue to cook for about 1 to 2 minutes or until vegetables are tender yet crisp.
  16. Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
  17. Add shrimp, fish balls, hamonado and snow peas and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and liquid is absorbed.
  18. Serve hot.
Pancit Canton

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