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Pancit Canton (Chinese Egg Noodle Casserole)
Pancit Canton (Chinese Egg Noodle Casserole)

Before you jump to Pancit Canton (Chinese Egg Noodle Casserole) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Thus, it should be fairly obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to pancit canton (chinese egg noodle casserole) recipe. To cook pancit canton (chinese egg noodle casserole) you only need 16 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Pancit Canton (Chinese Egg Noodle Casserole):
  1. Get 200 g pancit canton
  2. Use 250 g chicken thigh fillet, slice similar to mushroom size
  3. Use 1 cup Shiitake mushrooms, sliced
  4. You need 1/4 cup soy sauce
  5. Provide 2 tablespoons brown sugar
  6. You need 4 tablespoons rice vinegar (or half black vinegar, half pinoy white vinegar)
  7. Provide 1 1/2 cups water
  8. Take 2 tablespoons ginger, grated
  9. Get 2 tablespoons cornstarch with 1/4 cup cool water
  10. You need 1/2 cup frozen peas
  11. Provide 1/2 cup carrots, julienned
  12. Get 1/2 cup green bell pepper
  13. Get 1/2 cup red bell pepper
  14. You need 1/2 cup water chestnut sliced
  15. Use 3 tablespoons scallions
  16. Take to taste salt and pepper
Steps to make Pancit Canton (Chinese Egg Noodle Casserole):
  1. Preheat oven to 180°C.
  2. Heat oil in the pan over medium-high heat. Add the chicken and mushrooms. Season with salt and cook until brown and tender. Set aside.
  3. Immerse pancit canton in hot water for 1 to 2 minutes, drain and place in a 9 x 12 baking dish.
  4. In a medium saucepan, heat oil over medium heat. Add soy sauce, brown sugar, rice vinegar, water and ginger and bring to a boil. In a separate bowl, whisk water and cornstarch together until dissolved. Add the cornstarch mixture to the saucepan and continue to whisk. Bring to a boil and allow sauce to thicken.
  5. Optional: add chicken and mushroom to this mixture to steep it in flavor
  6. Add the cooked chicken and mushroom, peas, carrots, bell peppers and water chestnuts to the egg noodles. Once the sauce thickens, pour the sauce over the noodles and stir to combine.
  7. Check the seasoning. Cover with foil. Bake for 15 to 20 minutes.
  8. Note: After baking, better to let noodles absorb the sauce for another 30 minutes or so. Sprinkle with scallions on top and serve hot.

Toss the noodles and make and let it absorb the broth. Add chicken, shrimp and sausage, stirring constantly to prevent scorching of the bottom of pan. Wash the eggplants and dry them off with a clean kitchen towel. Cantonese Soy Sauce Pan-fried Noodles: Recipe Instructions. Rinse the bean sprouts in cold water and drain.

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