Comments on: A more flavorful pancit canton (chow mein)

By: carmen factora

carmen factora — Sun, 28 Jun 2009 06:16:46 +0000

love the oyster sauce tip. i can taste it already! thanks!

By: Janet

Janet — Thu, 03 May 2007 21:48:46 +0000

I tried this tip with bijon and it was a hit! I love it! There was so much flavor on the noodles. Thanks for this great tip! God bless!

By: Connie

Connie — Thu, 19 Apr 2007 13:14:34 +0000

Marvin, simmer the sotanghon in broth.

Glenna, simple thing to do but the difference in flavor and body is tremendous, right?

dhay, season the meat and veggies, NOT the noodles.

By: dhay

dhay — Wed, 18 Apr 2007 21:52:23 +0000

ms connie,
the first few times i made pansit canton, for some reason i thought i can only use chicken. so i brown the chicken first with onions and garlic and let it boil. i then use the chicken broth as my softening agent, and yes i do use hoisin sauce and oyster sauce to add more flavour. one mistake i made before, i put too much salt in my broth, and as i was seasoning the noodles, i added more soy sauce for colour and more salt! yeah it tasted good, but it was very salty indeed. we had to eat the pansit with some bread or something, but it’s still very salty! lessons learned let me tell you! hehehe

By: Glenna

Glenna — Wed, 18 Apr 2007 17:46:35 +0000

Great tip. I started cooking all of my noodles in some kind of broth or seasonings a while back too but nobody seems to do it. I feel like you and I stumbled onto a little secret!