Ingredients :
- 200 g pancit canton
- 250 g chicken thigh fillet, slice similar to mushroom size
- 1 cup Shiitake mushrooms, sliced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 4 tablespoons rice vinegar (or half black vinegar, half pinoy white vinegar)
- 1 1/2 cups water
- 2 tablespoons ginger, grated
- 2 tablespoons cornstarch with 1/4 cup cool water
- 1/2 cup frozen peas
- 1/2 cup carrots, julienned
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 1/2 cup water chestnut sliced
- 3 tablespoons scallions
- to taste salt and pepper
Method :
- Preheat oven to 180°C.
- 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.
- Immerse pancit canton in hot water for 1 to 2 minutes, drain and place in a 9 x 12 baking dish.
- 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.
- Optional: add chicken and mushroom to this mixture to steep it in flavor
- 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.
- Check the seasoning. Cover with foil. Bake for 15 to 20 minutes.
- 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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