Shrimp Pancit Canton

Pancit bihon is made out of rice vermicelli noodles and pancit canton is made out of wheat. Pancit Canton is basically Filipino version of lo mein. Ingredients and seasoning are similar so the noodles are the key difference.

I can’t vouch for the authenticity of my recipe, but I can’t promise you that it’s delicious!

Pancit Canton with Shrimp

Serves: 6 – 8
Prep time: 15 mins Cook time 30 mins

*Most recipes had the noodles cooked in broth until the liquid is absorbed. I prefer to cook it separately.

Ingredients

1 16-ounce package pancit canton(Excellent brand recommended)
2 tablespoon canola oil, divided
1 small sweet onion, julienned
3 carrots, julienned
3 celery stalks, thinly sliced diagonally
3 cloves garlic, minced
1 small head of cabbage, shredded
1 pound medium-sized shrimp, shelled and de-veined, lightly seasoned with salt and pepper
1-3 tablespoons soy sauce or to taste
1-2 tablespoons oyster sauce or fish sauce to taste
salt and pepper to taste

Direction

In a large pot, bring salted water to boil and cook the noodles until al dente. Drain and set aside.

Heat 1 tablespoon of oil in a wok or a large saute pan on high heat and swirl to coat. When pan is hot, stir-fry onion, carrots and celery until just softened, about 1 minute. Add garlic and cabbage and fry until the cabbage is cooked down and tender. This could take up to 10 minutes. Salt and pepper to taste and remove the vegetables to a bowl and set aside.

Add the remaining oil, swirl to coat and fry the shrimp until pink.

Add the noodles and vegetables to the wok. Gently mix. Add soy sauce, oyster sauce and salt and pepper to taste. Serve immediately or at room temperature. If refrigerated, the noodles need to be reheated.

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Slow Cooker Vegetable Barley Soup

This isn’t a great photo, but the soup came out delicious! The recipe is from Cookin’ Canuk. I added another carrot and stalk of celery and a can of low sodium red beans for protein.

Slow Cooker Vegetable Barley Soup

Prep time: 20 mins Cook time: 8 hours
Serves: 6 – 8

Ingredients

3 carrots, peeled and sliced in half circles
3 stalks celery, sliced
1 large sweet potato, peeled and cubed
1 small sweet onion, chopped
4 cloves garlic, minced
1 1/2 cup frozen green beans
3/4 cup pearl barley
1 14oz can low sodium pink beans
1 14oz can petite diced tomatoes
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon thyme
1 bay leaf
8 cups vegetable broth
handful chopped fresh parsley
salt and pepper to taste

Directions

Combine all ingredients except for parsley in a large slow cooker. Cook on low for 8 hours.

Remove bay leaf and discard. Salt and pepper to taste. Add parsley before serving.

Slow Cooker Chicken Tortellini Soup

It’s fall and I’m craving soup!  A bowl of hot soup is the perfect foil against the dropping temperatures.  Plus, a slow cooker recipes makes it easy to cook a large batch for us and for my father-in-law. This slower cooker chicken tortellini soup recipe is from The Recipe Critic.  It has everything a meal needs, protein, carb and plenty of veggies and it’s delicious!

Throw everything in the pot and 6 hours later, voila!  This recipe is a definite keeper. You can follow the recipe on The Recipe Critic or my modified one below.

Chicken Tortilla Soup

Prep time: 30 mins Cook time: 6 hours
Serves: 6 – 8

Recipe note: I clean my chicken in part water/white vinegar for a cleaner taste. I divided the broth because my slow cooker holds 4 quarts. I heated the remaining broth and added back to the pot along with the tortellini to avoid any liquid bubbling over during the cooking process.  Lemon juice is optional but it really helps to brighten up the soup.

Ingredients

3 – 4 pieces boneless, skinless chicken breast
4 carrots, peeled and sliced in half circles
3 stalks celery, sliced
1 small onion, diced
3 cloves garlic, minced
8 – 10 cups low sodium chicken broth, divided
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme
3 cups tortellini
handful chopped fresh parsley
1/2 lemon, optional
salt and pepper to taste

Directions

Clean the chicken breast by trimming any fat. Rinse in 1:1 ratio of water and white vinegar and pat dry. Season with salt and pepper and place in the pot. Add all of the vegetables, spices and 6 cups of broth. Cook on low for 6 hours.

Remove bay leaves and discard. Remove the cooked chicken from the slow cooker and shred and add back to the pot. Add in the tortellini and remaining hot broth and cook for additional 15 minutes or until the pasta is cooked.

Season with salt and pepper to taste. Squeeze 1/2 lemon juice. Add 3/4 of chopped parsley. Sprinkle remaining parsley before serving.