Tuesday, March 19, 2013

Pancit Canton

This is a super easy, super quick weeknight meal.  It's a favorite it our house because of it's simplicity.  Sometimes (I can't believe I'm saying this), less is more.  The boys appreciate that they can distinguish between each item and don't feel like something may be hiding that they don't like.  I love it that the veggies are interchangeable and that it's a great chance to clean out the fridge.  
The egg noodles really do make a difference, so if you can't find them at your local grocery store, I highly recommend you hitting up an International market to see if you can find them.  They are generally very inexpensive, so go ahead and pick up a couple of packages while you're there.  I feel that strongly about you liking this meal, that I know you'll want to make it again!
Pancit Canton
{print recipe}


1 pkg dry egg noodles
1 lb chicken breasts, cut into 1-inch pieces
1 small head cabbage, shredded
3 stalks celery, sliced
1 large carrot, sliced
1 medium onion, sliced
1 cup snow peas, chopped
3 cloves garlic, minced
1/4 cup soy sauce
salt and pepper to taste


Cook egg noodles according to package directions.  Drain and set aside.  

Heat 1 T. canola oil in a saute pan or wok.  Add all of the veggies and saute for a few minutes, enough to cook them halfway, about 3-4 minutes.  Remove to a bowl.

In the same wok, add remaining oil and chicken.  Saute for 3-5 minutes, until the chicken is no longer pink on the outside.  Season with salt and pepper and a dash of soy sauce.  Add vegetables back in with the chicken and continue to cook about 3-5 minutes, or until veggies are tender.  Add in remaining soy sauce and egg noodles; toss to coat.  Heat noodles a few minutes before serving.  

**Linking up to What's Cookin' Wednesday and Whole Foods Wednesday.


1 comment:

  1. This would be my kind of weekday dinner and my son's as well! Looks perfect!