Ginataan Pancit Canton Noodles with Miso and Pink Peppercorns
This velvety bowl of slippery, creamy noodles — made with coconut milk, miso, and plenty of aromatics — satisfies my cravings for both cacio e pepe and pancit.
Serves4
Prep10 minutes
Cook25 minutes
One of my favorite food memories as a kid was eating my Uncle Junior’s pancit canton, a stir-fried egg noodle dish that he would always bring to our family gatherings. His pancit had an abundance of fish balls, bite-sized pieces of pork, and colorful vegetables like carrots, celery, and bok choy. It was a dish that I always looked forward to when we would get together to celebrate the holidays.
One day, I was thinking about my Uncle Junior’s dish while also craving cacio e pepe and wondered if I could marry the two ideas. After countless recipe tests and eating endless bowls of noodles, I came up with ginataan pancit canton noodles with miso and pink peppercorns. The velvety, slippery, creamy noodle dish is made with rich coconut milk, miso, and three aromatic spices: pink peppercorns, garlic, and ginger. It’s a simple dish that can be made quickly and satisfies my pancit craving.
Ginataan Pancit Canton Noodles with Miso and Pink Peppercorns Recipe
This velvety bowl of slippery, creamy noodles — made with coconut milk, miso, and plenty of aromatics — satisfies my cravings for both cacio e pepe and pancit.
Prep time 10 minutes
Cook time 25 minutes
Serves 4
Nutritional Info
Ingredients
Salt
- 1 tablespoon
pink peppercorns
- 1
medium lemon
- 5 cloves
garlic
- 1 (1 1/2-inch) piece
ginger
- 16 ounces
fresh lo mein noodles, such as Twin Marquis
- 3 tablespoons
vegetable oil
- 1 (about 13-ounce) can
full-fat coconut milk
- 3 tablespoons
white miso paste
Instructions
Bring a large pot of salted water to a boil. Meanwhile, coarsely crush 1 tablespoon pink peppercorns. Squeeze the juice from 1/2 medium lemon until you have 1 tablespoon juice, then cut the remaining 1/2 lemon into wedges for serving. Mince 5 garlic cloves (scant 2 tablespoons). Peel and mince 1 (1 1/2-inch) piece ginger until you have 1 tablespoon.
Add 16 ounces lo mein noodles to the boiling water and cook until tender or according to package directions. Reserve 1/3 cup of the noodle water, then drain the noodles.
Heat 3 tablespoons vegetable oil in a large sauté pan over medium heat until shimmering. Add half of the peppercorns and all of the garlic and ginger. Cook, stirring often, until fragrant, 2 to 3 minutes.
Add 1 can coconut milk and 3 tablespoons white miso paste, and whisk until the miso is completely dissolved. Bring to a simmer. Reduce the heat to low and simmer until the sauce thickens slightly, about 2 minutes.
Add the noodles and toss until completely coated in sauce. If the sauce is too thick, add in the reserved noodle water a tablespoon at a time to thin out. Taste and season with salt as needed. Transfer to a bowl and sprinkle with the remaining pink peppercorns. Serve with the lemon wedges.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.