Spring Pancit Canton

Spring Pancit Canton

A recipe from Melissa Miranda of Musang

This is a great dish to prepare during any season, based on the
veggies available. It can use either chicken stock or mushroom stock, you can
add proteins or keep it vegetable friendly!

Serves 4


2 teaspoons mushroom powder or 2 cups low sodium vegetable broth
1 tablespoon vegetable oil
3-5 garlic cloves, minced
1/2 medium onion, thinly sliced
1 leek, cut into half moons (white and green parts)
1/2 cabbage, thinly sliced
2 carrots, cut into matchsticks
Small bunch of radishes, cut into matchsticks
1 pack pancit canton noodles
Kosher salt
Freshly ground black pepper
Cilantro (optional)
Lemon (optional)
1 tablespoon Knorr Liquid Seasoning
1 tablespoon soy sauce


If using mushroom powder, dissolve into 2 cups of warm water in a small
bowl. Set aside.

Heat oil in a wok or large skillet over medium high heat. Cook garlic until golden
brown and then add onions and leeks and cook until translucent, stirring
often, about 4 minutes. Season with salt and pepper.

Add carrots and cabbage, cook for 1 minute and season.

Add liquid seasoning, soy sauce and reserved mushroom stock and
bring to a boil, then add canton noodles.

Cook until liquid is absorbed and noodles are al dente, 8 - 10 minutes and
season with more salt and pepper or fish sauce, if needed.

Divide into bowls, top with radish matchsticks, cilantro and lemon wedge.


photo credit: Karen Leann Kirsch

Leave a comment

Please note, comments must be approved before they are published