Pancit Canton Recipe
Cantonese Noodles, Cabbage, Carrots, Snow Peas, Bell Pepper, Celery, Quail Eggs, Bean Sprouts & Chinese Sausage
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Boil the quail eggs for about 4 minutes, then cool, peel, and set aside. Slice the Chinese sausage, bell pepper, and celery, and julienne the carrots. Shred the cabbage and rinse the bean sprouts.
- 2
Cook the Noodles
In a large pot of boiling water, cook the Cantonese noodles according to package instructions until al dente. Drain and set aside.
- 3
Stir-fry the Vegetables
In a large skillet or wok, heat the cooking oil over medium-high heat. Add the minced garlic and ginger, and sauté until fragrant. Add the sliced Chinese sausage and cook for 2-3 minutes until slightly crisp. Then add the carrots, bell pepper, snow peas, celery, and cabbage. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
- 4
Combine Everything
Add the cooked noodles to the skillet with the vegetables. Pour in the soy sauce and add salt and pepper to taste. Toss everything together until well combined and heated through.
- 5
Serve
Transfer the Pancit Canton to a serving platter. Garnish with bean sprouts and arrange the boiled quail eggs on top. Serve hot.
