Main Course

Pancit Canton

Name: Pancit Canton
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 227 g pancit canton noodles; 150 g pork belly thinly sliced; 150 g shrimp peeled and deveined; 1 pcs chicken breast thinly sliced; 4 clove garlic minced; 1 pcs yellow onion thinly sliced; 1 pcs carrot julienned; 2 cup cabbage shredded; 1 cup snow peas; 2 cup chicken broth; 0.25 cup soy sauce; 2 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp sugar; 0.5 tsp black pepper; 2 tbsp vegetable oil; 2 pcs calamansi halved (optional); 2 tbsp green onion chopped (optional)

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

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

Storage

Store leftover Pancit Canton in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop with a splash of water or broth to prevent drying out.