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Canton-style Braised Noodles (Rancit Canton) Recipe

Canton-style Braised Noodles (Rancit Canton) Recipe

Canton-style Braised Noodles (Rancit Canton) Recipe

A favorite noodle dish to which meat and vegetables are added. Named after the city of Canton, but chances are, you won’t find this dish there.

Ingredients :

    • 8 oz (250 g) fresh medium shrimp, peeled and deveined
    • 1 egg white
    • 1 tablespoon cornstarch
    • 1 boneless chicken breast, sliced into thin strips
    • 3 tablespoons oil
    • 5 cloves garlic, peeled and crushed
    • 1 small onion, diced
    • 1 tablespoon black wood ear mushrooms, soaked in warm water for 20 minutes to soften, then sliced into thin strips
    • 1 tablespoon fish sauce (patis) or soy sauce
    • Freshly ground black pepper, to taste
    • 2 chicken livers, boiled and sliced
    • 11/2 cups (375 ml) Chicken Stock (page 28) or 3/4 teaspoon chicken stock granules mixed with 11/2 cups (375 ml) hot water
    • 1 small carrot, peeled and thinly sliced
    • 1 stick of celery, thinly sliced
    • 8 oz (250 g) dried Chinese egg noodles
    • 1 tablespoon cornstarch dissolved in 2 tablespoons water
    • Kalamansi limes or regular limes, halved to serve

Method :

    1. In a small bowl, mix the shrimp with the egg white and 1/2 tablespoon of the cornstarch. In another bowl, dredge the chicken strips in the remaining cornstarch.
    2. Heat the oil in a wok or saucepan and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the chicken and mushrooms, and stir-fry for a few minutes. Season with the fish sauce and pepper. Add the shrimp and chicken livers, and stir-fry briskly for 2 minutes.
    3. Add the stock, increase the heat and bring to a boil. Add the carrot, celery and dried noodles, and cook until the vegetables are done and the noodles are al dente, about 4 minutes. Then thicken the sauce with the cornstarch. Serve on a platter surrounded with lime halves.

Serves 4  
Preparation time : 25 mins
Cooking time : 10 mins