Pancit Canton
A quick stir-fry of rice noodles, beef, and tofu with crunchy bean sprouts, finished with green onions, lemon, and peanuts for a bright, savory weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 8 oz rice noodles
- ½ lb beef sirloin, thinly sliced
- ½ lb firm tofu, cubed
- 2 cups bean sprouts
- 3 stalks green onions, sliced
- 1 lemon, cut into wedges
- ¼ cup crushed peanuts
- 3 tbsp soy sauce
Instructions
- 1
Soak the 8 oz rice noodles in hot water until pliable, about 10 minutes; drain and set aside.
- 2
Heat 1 tbsp oil in a wok or large skillet over high heat. Add the 0.5 lb beef and 0.5 lb tofu; stir-fry until beef is browned and tofu is golden, about 5 minutes.
- 3
Add the drained noodles and 3 tbsp soy sauce; toss everything together for 2-3 minutes until noodles are heated through and evenly coated.
- 4
Add the 2 cups bean sprouts and half of the 3 sliced green onions; stir-fry for 1 minute until sprouts are just tender-crisp.
- 5
Serve hot, topped with remaining green onions, 0.25 cup crushed peanuts, and a squeeze of lemon from the wedges.
- 6
Optional: add a pinch of chili flakes or a dash of sesame oil for extra flavor.
Tools you’ll need
- wok or large skillet
- pot for soaking noodles
- knife and cutting board
- spatula
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