Filipino noodle dish that originated in Central Visayas, specifically Cebu. It consists of two types of noodles, which is pancit canton and sotanghon. Using different kinds of noodles and ingredients gives the dish an extraordinary blend of textures and Pinoy flavors. Garnashing with kinchay (parsley) and calamansi also adds a pop of color to this dish.
Ingredients:
2 tablespoons canola oil
1 tablespoon garlic, chopped
1/4 cup red onion, sliced
1/2 cup pork, sliced
1/2 cup chicken, (use breast part), sliced
1/4 cup shrimp, peeled, reserve heads
1 piece sausage, sliced
1 cup cabbage, shredded
1/4 cup carrot, julienned
1/4 cup peas
2 pieces dried mushroom, hydrate in hot water, then slice
1/4 cup water
1/4 piece chicken bouillon cube
1 tablespoon soy sauce
120-140 grams dried pancit canton
50 grams dried sotanghon noodles, soak in hot water, then drain
kinchay (parsley), for garnish
Procedure:
Pound shrimp heads on a mortar and pestle and add ¼ cup water to the mixture, then drain and press on a sieve to get the juices out. Set aside the shrimp juice for cooking.
Heat oil in a wok over medium high heat and sauté garlic and onions. Add pork belly and sauté for 3-4 minutes. Add chicken breast, shrimps, and sliced sausage and allow to cook for 2-3 minutes. Add the cabbage, carrots, chicharo, and dried mushroom and mix for a minute or so.
Pour in the shrimp juice and the water, bring to a simmer then add the bouillon cube and soy sauce.
Add the dried pancit canton and mix well until noodles soften (more water may be added if necessary), then add the sotanghon noodles and mix well. Season to taste and garnish with kinchay, toasted garlic, spring onions and serve with sliced calamansi.
