Ingredients with Measurements:
- 1 pack of pancit canton noodles
- 1/2 kilo of pinuneg (Ilocano sausage)
- 1/2 cup of sliced onions
- 1/2 cup of sliced tomatoes
- 1/2 cup of sliced carrots
- 1/2 cup of sliced cabbage
- 1/4 cup of sliced green onions
- 1/4 cup of soy sauce
- 1/4 cup of vinegar
- 2 tablespoons of cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large wok or frying pan, heat the cooking oil over medium heat.
2. Add the sliced onions and sauté until translucent.
3. Add the pinuneg and cook until browned on all sides.
4. Add the sliced tomatoes, carrots, and cabbage. Sauté for 2-3 minutes.
5. Add the soy sauce and vinegar. Mix well.
6. Add the pancit canton noodles and mix until well coated with the sauce.
7. Add 1/2 cup of water and mix well. Cover the wok or frying pan and let it simmer for 5-7 minutes or until the noodles are cooked.
8. Add salt and pepper to taste.
9. Garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 18g
Substitutions for ingredients:
- Pinuneg can be substituted with any type of sausage.
- Other vegetables such as bell peppers, snow peas, or broccoli can be added or substituted.
Variations:
- Add shrimp or chicken for a seafood or meaty version.
- Use different types of noodles such as bihon or sotanghon.
Tips and tricks:
- Soak the pancit canton noodles in warm water for 5-10 minutes before cooking to soften them.
- Use a non-stick wok or frying pan to prevent the noodles from sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large platter or bowl.
- Garnish with sliced green onions or chopped cilantro.
Garnishes:
- Sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the noodles are too dry, add more water or soy sauce.
- If the noodles are too wet, cook uncovered for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the pinuneg is cooked thoroughly before adding the vegetables and noodles.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Pinuneg is a type of Ilocano sausage made from pork meat and blood.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Filipino