One unusually boring sunday we were having trouble deciding what to cook. We had two choices, an old standby: Tokwa't Baboy, or the Tsinoy classic the ubiquitous Pancit Canton.
We finally went with the Pancit. Only this time, we would give it a twist: ergo, use crispy noodles.
It turned out to be surprisingly easy to make and such a treat for the eyes as well.
Here is the recipe for y'all:
INGREDIENTS:
(note: we never actually measure what we put in)
8oz flour stick noodles
200g pork belly
4 cloves garlic
1 onion
1/2 carrot (cut lengthwise)
1/4 cabbage
8 string beans
1 red bell pepper
1 tbsp. sesame oil
2 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 cup water
1 tbsp. flour
salt and pepper
DIRECTIONS:
Canton Base
Saute garlic until brown. Add onions. Stir in pork. Fry until brown. Add all liquid ingredients however using only 1/4 cup of the water. Bring to a boil. Toss vegetables in the mix and let it simmer in medium heat for about 3 minutes. Use the other 1/4 cup of water to mix with the flour. Add the water and flour mixture. Add salt and pepper to taste. If preferred, you may add a teaspoon of sugar.
Crispy Noodles
Bring water to a boil then let the noodles barely soften then remove. Blanch the noodles. Remove excess water. On a frying pan, heat enough oil to make sure that all the noodles are coated evenly. Fry the noodles until crispy. Do not overcook. Remove from heat then strain off excess oil.
Makes 3-4 servings. Enjoy!
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