Pancit Canton
Serves 4
Ingredients
- 2 Cups low-sodium vegetable broth
- 2 Tablespoons vegetable oil
- 1 Medium onion, thinly sliced
- 5 Garlic cloves, finely chopped
- 3 Celery stalks, thinly sliced
- 2 Medium carrots, peeled, cut into matchsticks
- Kosher salt, freshly ground pepper
- ½ Small head of green cabbage, thinly sliced
- 7 Button mushrooms
- 1 Cup snow peas
- 1 Tablespoon Knorr Liquid Seasoning
- 1 Tablespoon oyster sauce
- 1 Tablespoon soy sauce
- 1 Pound fresh wheat noodles (such as pancit canton, yakisoba, or miki noodles)
- 1 Teaspoon Fish sauce
- 1 Small bunch scallions, thinly sliced
- 1 Lemon, cut into wedges
Shopping List
- Low-Sodium Vegetable Broth
- Onion
- Garlic Cloves
- Celery Stalks
- Carrots
- Green Cabbage
- Button Mushrooms
- Snow Peas
- Knorr Liquid Seasoning
- Oyster Sauce
- Soy Sauce
- Wheat Noodles
- Fish Sauce
- Scallions
- Lemon
Instructions
- Heat oil in a wok or large skillet over medium-high. Cook onion and garlic, stirring often, until translucent and light golden, about 4 minutes. Add celery and carrots and cook, stirring, 1 minute; season with salt and pepper. Add cabbage, mushrooms, and snow peas; cook, stirring occasionally, until crisp-tender, about 3 minutes.
- Add liquid seasoning, oyster sauce, soy sauce, and reserved vegetable broth. Bring to a simmer, add noodles, and cook until liquid is absorbed and noodles are al dente, 8–10 minutes. Season with fish sauce and more salt and pepper if needed.
- Divide pancit among bowls; top with scallions. Serve with lemon wedges for squeezing over.