From the recipe collection
Crispy Pancit Canton Noodles
Crisp canton noodle nests topped at the last moment with chicken, prawns and colourful vegetables in a light savoury sauce, leaving both crunchy and softened strands.
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 4 servings
- Audio recipe
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Ingredients
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Method
- Choose dry canton noodles that the packet permits frying directly. Different brands behave differently: do not assume fresh wet egg noodles or instant seasoned noodles will puff in the same way. Break the dry noodles into four loose portions without crushing them into crumbs. Prepare all topping ingredients before heating the frying oil.
- Heat frying oil to 175°C. Lower a small test pinch of noodles into the oil. They should bubble briskly and become light and crisp in roughly 20–45 seconds without a hard raw centre. If the packet requires a different preparation, follow that rather than using this dry-noodle method.
- Fry one loose noodle portion at a time, gently holding it together with a metal spider or two slotted spoons. Turn briefly if necessary and remove as soon as crisp and pale golden. Drain on a rack. Keep the nests uncovered; seal them in a box only after completely cool if making a few hours ahead.
- In a separate large pan, heat the measured tablespoon of oil. Stir-fry chicken for 3–4 minutes, then add ginger and garlic and stir for 30 seconds. Add carrot and mushrooms and cook for 2 minutes. Pour in the stock, oyster sauce, soy sauce and white pepper; bring to a controlled simmer.
- Add pechay stems and simmer 2 minutes, then add prawns. Cook for 2–3 minutes until the prawns are opaque and 63°C, and the chicken is 74°C. Add the leaves and spring onions and let them wilt for about 30 seconds. Carrot should remain slightly firm rather than collapsing.
- Stir the cornstarch slurry and pour it into the bubbling liquid while stirring. Simmer for 1 minute until the sauce lightly coats a spoon. Add a small splash of hot water if it becomes too thick; the noodles need flowing sauce to soften pleasantly at the contact points.
- Put each noodle nest on a shallow plate. Spoon topping and a little sauce across the centre immediately before serving, leaving some edges exposed and crisp. For advance preparation, keep sauce and noodles separate; reheat refrigerated topping to 74°C before assembly.