Name: How to Make Yummy Pancit Canton Chinese Egg Noodle Casserole
Prep time: 29 min
Cook time: 2 h
Total time: 34 min
Yield: 1
Cuisine: World
Ingredients: 200 gpancit canton; 250 gchicken thigh fillet slice similar to mushroom size; 1 cupShiitake mushrooms sliced; 1/4 cupsoy sauce; 2 tablespoonsbrown sugar; 4 tablespoonsrice vinegar or half black vinegar half pinoy white vinegar; 1 1/2 cupswater; 2 tablespoonsginger grated; 2 tablespoonscornstarch with 14 cup cool water; 1/2 cupfrozen peas; 1/2 cupcarrots julienned; 1/2 cupgreen bell pepper; 1/2 cupred bell pepper; 1/2 cupwater chestnut sliced; 3 tablespoonsscallions; to tastesalt and pepper

Table of content

Ingredients for Pancit Canton (Chinese Egg Noodle Casserole)
Stages Cooking Pancit Canton (Chinese Egg Noodle Casserole)

Without fail making ultimate Pancit Canton (Chinese Egg Noodle Casserole) easy, fast, practical.

Good Evening every body, at this time you get present recipe Pancit Canton (Chinese Egg Noodle Casserole) with 16 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 8 stages of easy cooking Pancit Canton (Chinese Egg Noodle Casserole).

Ingredients for Pancit Canton (Chinese Egg Noodle Casserole)

Needed 200 g : pancit canton.
Needed 250 g : chicken thigh fillet, slice similar to mushroom size.
Needed 1 cup : Shiitake mushrooms, sliced.
Needed 1/4 cup : soy sauce.
Needed 2 tablespoons : brown sugar.
Needed 4 tablespoons : rice vinegar (or half black vinegar, half pinoy white vinegar).
Prepare 1 1/2 cups : water.
Prepare 2 tablespoons : ginger, grated.
Needed 2 tablespoons : cornstarch with 1/4 cup cool water.
Prepare 1/2 cup : frozen peas.
Prepare 1/2 cup : carrots, julienned.
Needed 1/2 cup : green bell pepper.
Needed 1/2 cup : red bell pepper.
Prepare 1/2 cup : water chestnut sliced.
Needed 3 tablespoons : scallions.
Needed to taste : salt and pepper.

If all ingredients Pancit Canton (Chinese Egg Noodle Casserole) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Pancit Canton (Chinese Egg Noodle Casserole)

Preheat oven to 180°C..
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..
Immerse pancit canton in hot water for 1 to 2 minutes, drain and place in a 9 x 12 baking dish..
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..
Optional: add chicken and mushroom to this mixture to steep it in flavor.
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..
Check the seasoning. Cover with foil. Bake for 15 to 20 minutes..
Note: After baking, better to let noodles absorb the sauce for another 30 minutes or so. Sprinkle with scallions on top and serve hot..

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