PANCIT CANTON – Stir Fried Noodles


Pancit Canton

Philippine Stir Fried Noodles

1 pack of oriental egg noodles (you can substitute if you must
2 lbs of chicken breast cut into strip
1 lb of shrimps, shelled, deveined
1 Package of firm tofu (or a little more chicken and shrimp if you insist) cubed
3 cloves of garlic, minced
1 medium-sized yellow onion
1 medium sized green bell pepper
1 Cup of snow peas
2 stalks celery 1 inch strips
3 Tbsp vegetable oil
2 medium-sized carrots cut into 1 inch strip
1 small-sized cabbage cut lengthwise intro strip
1 bunch of parsley diced
1/2 cup of soy sauce
3 stalks of green onion minced
Pepper to taste
1 Tbsp lemon juice

Cut chicken breast into strips. In a medium-sized wok or pan, sauté chicken and when nearly done add shrimp in garlic, onion, carrots, cabbage, and parsley stalk strips in vegetable oil, in medium heat for 10-15 minutes.

Add the flat egg noodles and stir. Add about 2 cups of chicken stock and add soy sauce. Cover wok or pan. Simmer for 10 minutes.  Stir. Add tofu and more chicken stock until the noodles are cooked.

Add green onions, snap peas, and bell pepper, and stir. Simmer for 10 minutes more. Sprinkle with lemon juice and ground pepper to taste, serve immediately.


Shrimp and Scallops Athena



 1 lb. peeled, deveined, cooked shrimp

1 lb. scallops

(if you chose you can do two pounds of either one)

1 stick butter

2 Nice big lemons-juiced
Zest one of the lemons-it is easiest to zest before you juice.

1 tbsp. chopped fresh garlic

2 bunch of fresh. chopped Italian parsley

2 tsp dry oregano (if you have fresh double the amount)

1 Cups white wine

2 cans artichoke hearts, packed in water and drained

2 Cups crumbled Bleu cheese

1 lb. cooked fettuccine al dente

2 Cups finely chopped pistachio nuts

In a large fry pan saute scallops in butter until almost done, add juice of 2 lemons, white wine, garlic, oregano and parsley. Add cooked shrimp and coat with butter. Spread cooked al dente noodles over bottom of large baking dish.

Spoon seafood on top of fettuccine and pour all pan drippings over entire dish. Cut artichoke hearts into chunks and sprinkle over seafood.

Sprinkle crumbled Bleu cheese over the top and bake in 350 degree oven for 10 +/- minutes to melt Bleu cheese. Garnish with more parsley, nuts and serve.