I also would love to see him make the veggie version too, however, we cannot see him making that because last year, he passed away after battling a rare disease.
I would watch you make literally anything! That was lots of fun and super informative! Unfortunately my mom died last year, and her big thing was she loved food and was a great chef. To feel close to her still I've taken up cooking, and specifically cooking dishes from all around the world. I've done Ethiopian chicken, Moroccan saffron rice, Tom Yum, moussaka, and many more--and today this is my next dish. Hopefully by the time I turn 30 next year I'll have a pretty sizable repertoire! :) A big thanks from California!
Translating it to "Cantonese Noodles" makes it sound like it originates from Canton (Guangzhou). It does not. It's Filipino, originally derived from Hokkien migrants to the Philippines in the Spanish era. The word canton simply refers to the type of noodles (round egg noodles, named canton probably because they were originally imported from southern China), not the origin of the dish. Similar to how "spaghetti" actually refers to the type of pasta, not to the recipe. There are other types of noodles like miki, udong, bihon, and sotanghon used in the Philippines. All of them can also be cooked in this way - which is actually properly called "pancit guisado" (sauteed noodles; guisa means "sautee" in Philippine Spanish, vs. actual Spanish where "guisar" means "to stew, to cook"). This variant should thus properly be called "pancit canton guisado". Especially since there are soup versions (mami) that also use canton.
