Canton noodles are pre-cooked and dried egg noodles that are popular in Asia. They can be used in a variety of dishes, from simple noodles with gravy to complex stir-fries. Pancit Canton, a Filipino dish, is a popular way to serve them with a simple sauce, but they can also be used in casseroles, stews, and other dishes from around the world.
Cooks who have recently discovered the convenience of Canton noodles will turn to them again and again for dishes ranging from simple noodles with gravy to complex stir-fries filled with a multitude of ingredients. Those who have been cooking with Canton noodles for years can offer advice on the best ways to serve it. Although they are, in essence, egg noodles, they have been pre-cooked and then dried; It’s important not to overcook dried noodles, or they’ll become soggy. They are nibbled in homes all over Asia as Canton Pancit, which calls for nothing more than a sauce made from very few ingredients. Where they really shine is in stir-fry dishes because they don’t need to be boiled before the pan holds some liquid.
Pancit Canton noodles, while originating in the Philippines, have become ubiquitous. Most cooks would agree that Canton noodle dishes are the easiest way to serve a hungry family or group of friends because all they really need is a sauce. At this point, however, opinions differ as to what the sauce should contain. Some use little more than soy sauce, oil and a spark of lemon juice. Others add protein in the form of shellfish, beef or pork, and poultry is also common in Pancit Canton.
Cabbage, snow peas, bean sprouts and other greens can also be added. Some cooks fill the sauce not with meats and vegetables but with ground peanuts as a delicious thickener for the sauce and a source of protein. Vegetarians, of course, can substitute tofu, tempeh or seitan, or even chopped eggs.
As popular as pancit canton noodles, there are many other ways to serve this quick-cooking noodle. Many home cooks break them up into smaller pieces and toss them in the pot. These noodles, which require nothing more than a very quick swim in hot water to become pliable enough to cook, absorb the flavor of the liquid. Except for versions that were created using chili peppers or seaweed, the noodle is bland enough to use in all sorts of dishes from around the world.
Casseroles with Canton noodles, shellfish or chicken and cream sauce make for an elegant meal, and since the noodles need no more than a minute in hot water, they come together in a snap. Another option is beef or vegetable stew served with noodles instead of rice or potatoes. Stroganoff is just as delicious atop a nest of these quick-cooking noodles.
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