There are quite a few varieties of these Pancit Canton – and in the past this one’s been my favorite. It’s been quite a while – sounds really good today.
The weather here in Northwest Washington has been wet and really windy lately. In the summer the trees in the background weren’t visible due to tons of big green leaves that were still attached to the trees in the foreground. Alas, winter will be upon us soon. There have been mentions of snow-rain mix in the weather forecasts about a week away. Sweet and spicy pancit canton sounds just right for today. Let’s get started!
Here’s the back of the package (click image to enlarge). Looks to be meat free but check for yourself. To prepare, add noodles to a pot of briskly boiling water and cook for 3 minutes. Drain. Add sachet contents and combine to form a paste, then add noodles and combine thoroughly. Enjoy!
The noodle block.
The dry seasoning sachet.
A granular powder.
A dual sachet of seasoned oil on top and sauce below.
The sauce and oil co-mingling.
Finished (click image to enlarge). Added sauteed beef, sweet onion and green onion with soy sauce and hard boiled egg with Jane’s Krazy Mixed Up Pepper on top. The noodles have a nice standard gauge with a light spring. The chew is right for this application. The flavor is like a nice sweet and spicy with butter and salt kind of thing; extremely reminiscent of Indonesian mi goreng varieties. Just right. 4.25 out of 5.0 stars. EAN bar code 4807770272554.
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