Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pancit canton (chinese egg noodle casserole). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pancit Canton (Chinese Egg Noodle Casserole) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Pancit Canton (Chinese Egg Noodle Casserole) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pancit canton (chinese egg noodle casserole) using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Pancit Canton (Chinese Egg Noodle Casserole):
- Get 200 g pancit canton
- Make ready 250 g chicken thigh fillet, slice similar to mushroom size
- Prepare 1 cup Shiitake mushrooms, sliced
- Make ready 1/4 cup soy sauce
- Get 2 tablespoons brown sugar
- Prepare 4 tablespoons rice vinegar (or half black vinegar, half pinoy white vinegar)
- Make ready 1 1/2 cups water
- Prepare 2 tablespoons ginger, grated
- Make ready 2 tablespoons cornstarch with 1/4 cup cool water
- Take 1/2 cup frozen peas
- Make ready 1/2 cup carrots, julienned
- Make ready 1/2 cup green bell pepper
- Get 1/2 cup red bell pepper
- Get 1/2 cup water chestnut sliced
- Get 3 tablespoons scallions
- Make ready to taste salt and pepper
Steps to make Pancit Canton (Chinese Egg Noodle Casserole):
- Preheat oven to 180°C.
- 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.
- Immerse pancit canton in hot water for 1 to 2 minutes, drain and place in a 9 x 12 baking dish.
- 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.
- Optional: add chicken and mushroom to this mixture to steep it in flavor
- 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.
- Check the seasoning. Cover with foil. Bake for 15 to 20 minutes.
- Note: After baking, better to let noodles absorb the sauce for another 30 minutes or so. Sprinkle with scallions on top and serve hot.
So that’s going to wrap it up for this special food pancit canton (chinese egg noodle casserole) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
