Malunggay Pancit Canton With Tomato Cream Sauce
my bay kitchen
my bay kitchen
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  • 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.
  • leaves
  • 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
  • 5 minutes Turn off heat



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