Pancit Canton (Filipino Stir-Fried Noodles)

Name: Pancit Canton (Filipino Stir-Fried Noodles)
Cuisine: Filipino
Ingredients: 250 gram pancit canton noodles or any egg noodles; 250 gram chicken breast sliced into thin strips; 250 gram pork belly sliced into thin strips; 150 gram shrimp peeled and deveined; 1 onion sliced; 4 cloves garlic minced; 1 carrot minced; 1/2 cabbage shredded; 100 gram snow peas; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1/2 teaspoon black pepper; 4 cups chicken broth; cooking oil

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Pancit Canton is a beloved Filipino noodle dish, known for its vibrant mix of vegetables, tender meats, and flavorful sauces.

It’s a staple at family gatherings, celebrations, and potlucks, bringing a touch of comfort and joy to any table. This dish is a harmonious blend of textures and tastes, with its chewy egg noodles, crisp vegetables, and savory meats, all brought together in a delicious sauce.

Preparing Pancit Canton is not only a culinary delight, but also a cultural experience, connecting you to the rich traditions of Filipino cuisine. This recipe offers a straightforward approach to creating this classic dish, making it accessible for home cooks of all levels. Whether you’re looking to impress guests or simply enjoy a hearty meal, Pancit Canton is a versatile and satisfying choice that will surely become a favorite in your household.

Pancit Canton (Filipino Stir-Fried Noodles)

For: 4

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Ingredients

250 gram pancit canton noodles (or any egg noodles)
250 gram chicken breast (sliced into thin strips)
250 gram pork belly (sliced into thin strips)
150 gram shrimp (peeled and deveined)
1 onion (sliced)
4 cloves garlic (minced)
1 carrot (minced)
1/2 cabbage (shredded)
100 gram snow peas
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 teaspoon black pepper
4 cups chicken broth
cooking oil

Instructions

Soak the pancit canton noodles in warm water for about 10 minutes or until softened. Drain and set aside.
In a large pan or wok, heat some oil over medium-high heat. Add the pork belly and cook until browned and crispy. Remove and set aside.
In the same pan, add the chicken and cook until no longer pink. Add the shrimp and cook until they turn pink. Remove and set aside.
In the same pan, sauté the garlic and onion until fragrant. Add the carrots and cook for 2-3 minutes until slightly tender. Stir in the cabbage and snow peas. Cook for another 2 minutes until the vegetables are crisp-tender.
Add the cooked meat back into the pan. Pour in the chicken broth or water. Bring to a boil and then reduce the heat to medium-low. Simmer until the noodles are fully cooked and have absorbed most of the liquid, about 5-7 minutes.
Transfer the pancit canton to a serving platter or individual plates. Serve hot and enjoy!