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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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Evidently, it’s not at all hard to begin incorporating healthy eating into your life.

We hope you got benefit 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 need 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Pancit Canton (Chinese Egg Noodle Casserole):
  1. Take 200 g pancit canton
  2. Get 250 g chicken thigh fillet, slice similar to mushroom size
  3. Get 1 cup Shiitake mushrooms, sliced
  4. You need 1/4 cup soy sauce
  5. You need 2 tablespoons brown sugar
  6. Use 4 tablespoons rice vinegar (or half black vinegar, half pinoy white vinegar)
  7. Use 1 1/2 cups water
  8. Use 2 tablespoons ginger, grated
  9. You need 2 tablespoons cornstarch with 1/4 cup cool water
  10. Prepare 1/2 cup frozen peas
  11. Use 1/2 cup carrots, julienned
  12. You need 1/2 cup green bell pepper
  13. Get 1/2 cup red bell pepper
  14. Get 1/2 cup water chestnut sliced
  15. Prepare 3 tablespoons scallions
  16. Prepare to taste salt and pepper
Instructions 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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