Sauteed Egg Noodle Cantonese Style Recipe

Serves/Makes: 4 – 6

Ingredients:

• 1/2 pound shrimps, shelled, deveined and cut lengthwise
• 1/2 pound pork, cubed
• 1 chicken breast
• 4 cups water
• 4 tablespoons vegetable or corn oil
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1 tablespoon salt
• 1/2 cup Chinese sausage, sliced into 1/8-inch-thick pieces
• 1 tablespoon pepper
• 1 tablespoon patis (fish sauce) or salt
• 2 cups cauliflower (divided into flowerets)
• 2 cups snow peas
• 2 cups cabbage, sliced into inch strips
• 1 cup diced carrots
• 1 cup sliced celery
• 1/4 cup diced scallions (reserve some for garnish)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 package (12 ounces) Cantonese noodles (egg noodles)

How to cook Sauteed Egg Noodle Cantonese Style:

• In a stockpot, boil pork and chicken breast in 4 cups water. When tender, remove from pot and slice into small pieces, about 1/2-inch strips. Reserve 3 cups broth.
• In frying pan, heat oil and saute garlic till brown; add onion and cook till transparent. Season with salt.
• Stir in pork, chicken, shrimps, Chinese sausage, pepper and patis or salt. Simmer for 20 minutes.
• Add reserved broth and vegetables. Season with soy sauce and sesame oil.
• Add noodles and cook till done.
• Season with patis or salt and pepper to taste.
• Top with scallions.

Notes:
Sauteed Egg Noodle Cantonese Style – Pancit Canton.
The Sauteed Egg Noodle Cantonese Style recipe very easy to prepare and so good!

This recipe for Sauteed Egg Noodle Cantonese Style serves/makes: 4 – 6

The Sauteed Egg Noodle Cantonese Style recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.

Main Ingredient: Shrimp 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Filipino