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Pancit Canton (Chinese Egg Noodle Casserole) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at different formal incidents also. I am certain you will see lots of people who just like the Pancit Canton (Chinese Egg Noodle Casserole) dishes which you make.

Alright, don’t linger, let’s task this pancit canton (chinese egg noodle casserole) menu with 16 materials which are definitely easy to acquire, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients of Pancit Canton (Chinese Egg Noodle Casserole):

1. Give 200 g pancit canton
2. Need 250 g chicken thigh fillet, slice similar to mushroom size
3. Provide 1 cup Shiitake mushrooms, sliced
4. Take 1/4 cup - soy sauce
5. Need 2 tablespoons brown sugar
6. Provide 4 tablespoons rice vinegar (or half black vinegar, half pinoy white vinegar)
7. Provide 1 1/2 cups - water
8. Give 2 tablespoons ginger, grated
9. Get 2 tablespoons - cornstarch with 1/4 cup cool water
10. Make ready 1/2 cup of frozen peas
11. Provide 1/2 cup of carrots, julienned
12. Take 1/2 cup green bell pepper
13. Provide 1/2 cup of red bell pepper
14. Require 1/2 cup of water chestnut sliced
15. Need 3 tablespoons - scallions
16. Need to taste salt and pepper

Pancit Canton (Chinese Egg Noodle Casserole) process:

1. Preheat oven to 180°C.
2. Heat oil in the pan over medium-high heat. Add the chicken and mushrooms. Season with salt and cook until brown and tender. Set aside.
3. Immerse pancit canton in hot water for 1 to 2 minutes, drain and place in a 9 x 12 baking dish.
4. In a medium saucepan, heat oil over medium heat. Add soy sauce, brown sugar, rice vinegar, water and ginger and bring to a boil. In a separate bowl, whisk water and cornstarch together until dissolved. Add the cornstarch mixture to the saucepan and continue to whisk. Bring to a boil and allow sauce to thicken.
5. Optional: add chicken and mushroom to this mixture to steep it in flavor
6. Add the cooked chicken and mushroom, peas, carrots, bell peppers and water chestnuts to the egg noodles. Once the sauce thickens, pour the sauce over the noodles and stir to combine.
7. Check the seasoning. Cover with foil. Bake for 15 to 20 minutes.
8. Note: After baking, better to let noodles absorb the sauce for another 30 minutes or so. Sprinkle with scallions on top and serve hot.

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