Pancit Canton (Stir-Fried Egg Noodles with Chicken and Vegetables)
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Ingredients
- 400 g medium egg noodles
- 300 g chicken breast fillets, diced
- 1 carrot, julienned
- 200 g cabbage, roughly chopped
- 100 g fine green beans, trimmed
- 3 tbsp light soy sauce
- 3 garlic cloves
- 200 ml chicken stock
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 32 g
- Carbohydrate
- 75.5 g
- of which sugars
- 5.4 g
- Fat
- 14.7 g
- of which saturates
- 1.9 g
- Fibre
- 5.6 g
- Salt
- 2.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the egg noodles according to the pack instructions, then drain.
- 2
Heat the vegetable oil in a large wok and fry the garlic for 30 seconds, then add the chicken and fry for 5-6 minutes until no pink remains.
- 3
Add the carrot, cabbage and green beans and stir-fry for 3-4 minutes until starting to soften.
- 4
Pour in the chicken stock and light soy sauce and bring to a simmer.
- 5
Add the noodles and toss well for 2-3 minutes until they have soaked up the sauce and everything is hot.
- 6
Serve immediately.
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