A more flavorful pancit canton (chow mein)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Before I post the second recipe in the meals in a flash series, here is a practical tip to add even more flavor to your pancit canton.

Most people place dried egg noodles in a colander and pour boiling water to soften them. Easy and convenient but the noodles will no longer have a chance to absorb much flavor from the sauce.

Another way is to simmer the noodles in a mixture of hoisin and oyster sauces until tender, a tip given by a reader which I really found great.

For those who are not fans of hoisin or oyster sauce, there is another way to maximize the flavors in your pancit canton.

boil egg noodles in meat broth

While cooking the stir fried meat (or seafood) and vegetables that will go with the noodles, in another pan, boil about 2 to 4 cups (depending on the amount of noodles you intend to cook) of chicken, pork or beef broth. Drop the dried egg noodles in the boiling broth, lower the heat and simmer until the noodles have absorbed the liquid.

Simple, isn’t it? Imagine all the flavors from the broth going into the noodles. :)

April 18, 2007  Print This Post   
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6 Responses to “A more flavorful pancit canton (chow mein)”
  1. Marvin says:
    April 18, 2007 at 10:56 pm

    This is a great tip. I just recently attempted to make Chicken Sotanghon and it wasn’t as flavorful as I would have liked. Next time, I will try your tip and soak the sotanghon noodles in broth instead of just water.

    Reply
  2. Glenna says:
    April 19, 2007 at 1:46 am

    Great tip. I started cooking all of my noodles in some kind of broth or seasonings a while back too but nobody seems to do it. I feel like you and I stumbled onto a little secret!

    Reply
  3. dhay says:
    April 19, 2007 at 5:52 am

    ms connie,
    the first few times i made pansit canton, for some reason i thought i can only use chicken. so i brown the chicken first with onions and garlic and let it boil. i then use the chicken broth as my softening agent, and yes i do use hoisin sauce and oyster sauce to add more flavour. one mistake i made before, i put too much salt in my broth, and as i was seasoning the noodles, i added more soy sauce for colour and more salt! :( yeah it tasted good, but it was very salty indeed. we had to eat the pansit with some bread or something, but it’s still very salty! lessons learned let me tell you! hehehe

    Reply
  4. Connie says:
    April 19, 2007 at 9:14 pm

    Marvin, simmer the sotanghon in broth. :)

    Glenna, simple thing to do but the difference in flavor and body is tremendous, right? :)

    dhay, season the meat and veggies, NOT the noodles.

    Reply
  5. Janet says:
    May 4, 2007 at 5:48 am

    I tried this tip with bijon and it was a hit! I love it! There was so much flavor on the noodles. Thanks for this great tip! God bless!

    Reply
  6. carmen factora says:
    June 28, 2009 at 2:16 pm

    love the oyster sauce tip. i can taste it already! thanks!

    Reply
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