Pancit Canton From Taste of Guam

Retired and told my wife I was tired of her cooking. Never tell your wife that unless you’re willing to step it up. I did, and discovered cooking is a lot of fun. Now I do much of the cooking, but we often prepare meals together.

16 oz canton noodles

¼ cup vegetable oil

½ cup chopped onions

2 lbs tender meat (pork, chicken, beef, shrimp, or any combination)

2 tbsp white wine or chicken stock

¼ tsp ground black pepper

¼ cup Mr. Yoshida's sauce

1 tbsp soy sauce

¼ head medium cabbage, shredded

¼ cup julienned carrots

¼ cup sliced celery

¼ cup green bell pepper, sliced one inch long

1 - 14 oz can of chicken stock

In a large pot, heat the oil on medium heat. Stir fry the onions until they are soft. In the same pot, add the beef and stir fry the meat until it is browned.

Add Mr. Yoshida's sauce, soy sauce, white wine, and black pepper.

Stir and cook for 8 to 10 minutes or until the meat is done.

Add cabbage, carrots, celery, and bell pepper. Stir till the vegetables are soft. Add a half cup of chicken stock.

Press the bag of noodles gently to break the noodles. Open the bag and set the noodles on top of the mixture in the pot. Cover the pot for 3 minutes. DO NOT OPEN. This will soften the noodles.

After 3 minutes, open the pot and stir to combine. If the mixture is dry, add the remaining stock and more oil; stir. Reduce the heat to medium-low and cover for 2 more minutes.

www.youtube.com/watch?v=72gqP-DAtC4&feature=share

I used chicken and 12 oz shrimp. Used Mrs Dash Teriyaki Sauce. Had to steam the noodles 3 times so the veggies were over cooked.

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