Shrimp Pancit Canton (Chow Mein)

A Filipino adaptation of the popular Chinese dish.

No ratings yet

Print Pin

Keyword: Noodles, Shrimp, Vegetables, Asian

Course: Main Course, Mains, Seafood

Cuisine: Philippines

Prep Time: 15

Cook Time: 10

Soaking Noodles: 10

Total Time: 35

Servings:

Calories: 80kcal

Author: MJF

Cost: £10

Equipment

1 Cutting Board
1 Cooks Knife
1 Wok
1 Wooden Spoon
1 Bowl

Ingredients

2 Tbsp. Vegetable Oil
24 Pieces Large Shrimp peeled and de-veined.
2 Cloves Garlic finely chopped.
½ Piece Ginger grated.
1 each Onion ½“ slices
1 each Carrot Cut into into ½“ strips.
½ each Sweet Red Pepper cut into into ½“ strips.
½ Head Napa Cabbage shredded into ½“ strips.
½ Tbsp. Sesame Oil.
2 Tbsp Soy Sauce.
2 Tbsp. Oyster Sauce.
1 Tbsp. Rice Wine Vinegar.
1 Pinch 5 Spice Powder optional
1 Tbsp. Cornflour Mixed with 4 Tbsp. Water
2 8 oz Packets Packs Pancit Canton Noodles soaked to remove salt and drained.
Salt and Pepper to taste
Toasted Sesame Seeds or herbs such as Coriander to garnish Optional

Instructions

Mix the sesame oil, oyster sauce, rice wine vinegar, 5 spice and cornflour together, putting aside to finish the dish.
Heat a wok or a wide pan over high heat.
Add the oil and when hot, quickly sauté the shrimp until they turn pink.
Remove the shrimp and set aside.
Add a little more oil to the pan and add the onion, cooking for 1 minute.
Next add the garlic and ginger and cook stirring for 30 seconds, then add the carrot and sweet peppers, followed by the cabbage.
Cook for a further 2 minutes and add the noodles.
Cook for a minute to heat through and stir in the soy oyster sauce mixture.
Add the shrimp, check the seasoning and adjust to taste..
Garnish with herbs or taosted seame seeds and serve.

Notes

Originally known as "Chaomian" in China, this stir-fried noodle dish was adapted by Chinese immigrants in the USA, during the early 1900's, becoming the now standard dish "Chow Mein".

The recipe can be adjusted to feature diced pork or chicken and a variety of vegetables or tofu. If more sauce is preferred, use more cornflour and some chicken stock.

Nutrition