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Pancit Canton (Chinese style pancit)

4 cloves garlic, diced very fine or pressed with a garlic press
3 carrots, peeled and sliced into disks
3 stalks celery, sliced
3 pieces Chinese sausage, sliced, fried until crisp, than drained
1 cup leftover diced pork or chicken
2 hardboiled eggs (optional)
1/2 cup shrimp/dried shrimp, soaked overnight (optional again)
lemon slices
1 package Chinese yellow noodles (labeled as egg noodles, Cantonese noodles
or pancit noodles) - prepared according to pkg directions and drained

Take the pan or wok in which you have fried the Chinese sausage.
There should be a bit of oil left in it (no one ever said Filipino
food was good for you) so add a tbsp more of cooking oil. Heat and
fry the garlic until it is lightly browned. Remove the garlic and
set on a paper towel. Lower the heat and stir fry the carrots.
After about a minute, add the celery, then the leftover meat and
or the shrimp. Add the noodles (as well as a bit more oil if the
pan needs it- it helps to use a non stick pan) and chow (stir at
high heat) until thoroughly mixed. (salt and pepper to taste at
this point)

Place in a serving dish and top with fried garlic and sliced
hardboiled eggs if you wish. Squeeze lemon juice over your portion
(to taste) before eating.

p.s. I tend to use much more garlic than 4 cloves, but hey- I like
the stuff. Also, during parties- pancit can be topped with all
sorts of fancy/exotic ingredients such as clams, mussels, Chinese
century eggs, ground peanuts etc. and made with other noodles such
as rice stick noodles etc. Experiment with what works for you-
that's what Filipino cooking is all about. Pancit is basically
garlic fried noodles with lemon juice on top :)

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1 of 5 people found the following review helpful:
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Worth The Effort, February 29, 2004 - 06:31 PM
Reviewer: Larry Salas from San Luis Obispo, CA
I found this to be a worthwhile recipe with one big caveat (reflected in the 3 stars for taste). While in the Navy and Merchant Marine, my trips to the Philippines always meant ordering Pancit Canton while there. I grew to love the taste of Patis (fish sauce) and I think that this recipe should recommend at least one tablespoon of Patis. Thanks for publishing this recipe.

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