Why are my noodles sticking together?

It could be because the noodle were not stirred enough while they were cooking and absorbing the liquid. I usually use chopsticks and gently shake the dried noodles, sometimes flipping them over (if they are bundled up like a nest) until they start to loosen up. I keeping stirring the noodles, consistently, until they have completely separated. Tossing the noodles with a little oil might help separate them, although it's hard to fix this issue once the cooking process is done.

My pancit is dry. What can I do about it?

Add a little water and keep tossing the noodles until you get the desired texture. I don't recommend using broth or soy sauce because it might make the dish too flavorful and overwhelming.

Pancit Canton

Description

Pancit canton is a Filipino stir fry made of egg noodles, mixed vegetables, and different meats and seafood, tossed in a rich and savory brown sauce.

Ingredients

Units Scale

1 tablespoon neutral oil such as vegetable or grapeseed oil
1 pound frozen shrimp, thawed, peeled, and deveined OR 1 block extra firm tofu (14 to 16 ounces), drained and sliced into cubes
2 garlic cloves, minced
1 small onion, sliced into thin half moons
1 1/2 cup mixed vegetables such as carrots, bell peppers, cabbage, and green bean, chopped bite size
8 ounces dried egg noodles (pancit canton noodles)
Ground white pepper (optional)
Calamansi wedges or lemon wedges (optional)

Pancit Sauce

2 cups low sodium chicken stock
1 1/2 tablespoon dark soy sauce
1 tablespoon regular soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoon sugar

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Instructions

Cook the shrimp or tofu. In a wok or a large deep skillet over medium heat, add the oil and the shrimp and cook for 2 to 3 minutes on each side, until cooked. Transfer the shrimp to a plate and set aside. For tofu, cook the cubes until they are golden on the outside (about 5 to 6 minutes). Transfer to a plate and set aside
Cook the garlic and onions. In the same skillet, add the garlic and onion and cook for 2 minutes.
Add the mixed vegetables. Add the mixed vegetables and cook for 2 to 3 minutes or until the vegetables have begun to soften.
Add the sauce. Add the pancit sauce ingredients to the skillet and bring to a boil.
Add the noodles. Add the noodles to the skillet and gently press on them so they get covered by the sauce. When they begin to soften, gently stir them so they mix with the sauce as much as possible. Continue tossing the noodles until they have completely softened and are coated with the sauce and vegetables.
Add the shrimp or tofu. Return the cooked shrimp (or tofu) to the skillet and stir. Turn the heat off.
Season and serve. Season with ground white pepper and calamansi wedges.

Notes

Leftovers: Save them in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 409
Sugar: 5g
Sodium: 888mg
Fat: 7.3g
Saturated Fat: 1.3g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 51.4g
Fiber: 4.4g
Protein: 35g
Cholesterol: 230mg