Malunggay Pancit Canton With Tomato Cream Sauce
In pasta dishes, it’s the sauce that makes the difference. But sauces are not the exclusive domain of pasta, as this unique recipe will show. Ever tried cooking traditional Asian noodles sans the meat, shrimp and other unique toppings? How about Pancit Canton (wheat noodles) topped by a creamy tomato sauce? But wait, not just regular Canton but noodles flavored with Malunggay (Moringa Oleifera) leaves. The greenish color of the noodles complements the cream and reddish hue of the tomato cream sauce. Malunggay is a popular ingredient in many Filipino dishes like Tinolang manok.
200 g Pancit Canton with Malunggay (available packaged at Filipino and Asian groceries)
1 packet (35 oz) Dashi powdered stock or 1 cube chicken bouillon
1 can (14.5 oz) Italian-style diced tomatoes
3 cups water
6 cloves garlic, peeled and crushed
1 medium red onion, chopped
1/2 cup cream cheese
1 tbsp butter
1 tbsp dried basil
1/2 tbsp dried oregano
3/4 tbsp white sugar
4 tbsps Olive Oil
Salt and pepper to taste
Heat 2 tbsps Olive oil in a large wok over medium high heat. Add 1/2 of the garlic and onions and sauté for about a minute. Add 3 cups water and bring to a quick boil. Add Dashi or bouillon and stir well. Add noodles and cook for a few minutes until most of the liquid has evaporated. Remove from heat and set aside. In the same wok, heat 2 tbsps Olive oil. Add the remaining garlic and onions and sauté for about a minute. Add tomatoes, basil, oregano, sugar, salt and pepper to taste. Cook until most of the liquid has evaporated. Remove from heat and add in butter and cream cheese. Stir. Return to heat and let simmer for 5 minutes. Turn off heat. Place desired amount of noodles on a plate and top with the tomato cream sauce.