Pancit Canton
Pancit Canton is a classic Filipino stir-fried noodle dish featuring wheat noodles, vegetables, and savory proteins. It's a flavorful and satisfying meal often served at celebrations or as a hearty everyday dish. This recipe balances sweetness and umami for a delicious experience.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, fish, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 227 gpancit canton noodles
- 150 gpork belly, thinly sliced
- 150 gshrimp, peeled and deveined
- 1 pcschicken breast, thinly sliced
- 4 clovegarlic, minced
- 1 pcsyellow onion, thinly sliced
- 1 pcscarrot, julienned
- 2 cupcabbage, shredded
- 1 cupsnow peas
- 2 cupchicken broth
- 2 tbspvegetable oil
sauce
- 0.25 cupsoy sauce
- 2 tbspoyster sauce
- 1 tspsesame oil
- 1 tspsugar
- 0.5 tspblack pepper
garnish
- 2 pcscalamansi, halved(optional)
- 2 tbspgreen onion, chopped(optional)
Equipment
wok · large skillet · tongs · measuring cups · measuring spoons · medium bowl · cutting board · knife
The method
Step by step
- 1
In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sugar, and black pepper to create the sauce. Set aside.
About 2 min
- 2
Heat vegetable oil in a large wok or deep skillet over medium-high heat.
About 1 min
- 3
Add the pork belly and cook until browned and crispy, about 5-7 minutes. Remove the pork and set aside, leaving the rendered fat in the wok.
About 7 min
Cook’s note: Do not overcrowd the wok; cook in batches if necessary.
- 4
Add the chicken breast to the wok and stir-fry until cooked through, about 3-4 minutes. Remove the chicken and set aside with the pork.
About 4 min
- 5
Add the shrimp to the wok and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
About 3 min
- 6
Add the minced garlic and sliced yellow onion to the wok. Sauté until fragrant and softened, about 2-3 minutes.
About 3 min
Cook’s note: Be careful not to burn the garlic.
- 7
Stir in the julienned carrot and cook for 2 minutes until slightly tender-crisp.
About 2 min
- 8
Pour in the chicken broth and bring it to a simmer.
About 2 min
- 9
Add the pancit canton noodles to the simmering broth, stirring gently to submerge them. Cook according to package directions, usually 3-5 minutes, until tender but still slightly firm.
About 5 min
Cook’s note: Do not overcook the noodles; they will continue to cook slightly when stir-fried.
- 10
Return the cooked pork, chicken, and shrimp to the wok with the noodles.
- 11
Add the shredded cabbage and snow peas to the wok. Pour in the prepared sauce mixture.
- 12
Toss everything together until the noodles are evenly coated with the sauce and the vegetables are tender-crisp, about 2-3 minutes.
About 3 min
Cook’s note: Use tongs to easily mix all ingredients.
- 13
Serve immediately, garnished with calamansi halves and chopped green onion if desired.
Keep it good
Store leftover Pancit Canton in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water or broth to prevent drying out.
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