Main Course

Pancit Canton

Name: Pancit Canton
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porties
Cuisine: filipino
Ingredients: 227 g pancit canton noodles; 150 g pork belly thinly sliced; 150 g shrimp peeled and deveined; 1 st chicken breast thinly sliced; 4 teentje garlic minced; 1 st yellow onion thinly sliced; 1 st carrot julienned; 2 kopje cabbage shredded; 1 kopje snow peas; 2 kopje chicken broth; 0,25 kopje soy sauce; 2 el oyster sauce; 1 tl sesame oil; 1 tl sugar; 0,5 tl black pepper; 2 el vegetable oil; 2 st calamansi halved (optioneel); 2 el green onion chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 45 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan kreeftachtigen, vis, gluten, weekdieren, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

227 gpancit canton noodles
150 gpork belly, thinly sliced
150 gshrimp, peeled and deveined
1 stchicken breast, thinly sliced
4 teentjegarlic, minced
1 styellow onion, thinly sliced
1 stcarrot, julienned
2 kopjecabbage, shredded
1 kopjesnow peas
2 kopjechicken broth
2 elvegetable oil

sauce

0,25 kopjesoy sauce
2 eloyster sauce
1 tlsesame oil
1 tlsugar
0,5 tlblack pepper

garnish

2 stcalamansi, halved(optioneel)
2 elgreen onion, chopped(optioneel)

Keukengerei

wok · large skillet · tongs · measuring cups · measuring spoons · medium bowl · cutting board · knife

De bereidingswijze

Stap voor stap

1
In a medium bowl, combine the soy sauce, oyster sauce, sesame oil, sugar, and black pepper to create the sauce. Set aside.
Ongeveer 2 min
2
Heat vegetable oil in a large wok or deep skillet over medium-high heat.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 3 min
6
Add the minced garlic and sliced yellow onion to the wok. Sauté until fragrant and softened, about 2-3 minutes.
Ongeveer 3 min
Tip van de kok: Be careful not to burn the garlic.
7
Stir in the julienned carrot and cook for 2 minutes until slightly tender-crisp.
Ongeveer 2 min
8
Pour in the chicken broth and bring it to a simmer.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: Use tongs to easily mix all ingredients.
13
Serve immediately, garnished with calamansi halves and chopped green onion if desired.

Goed bewaren

Bewaren

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

Opwarmen

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