Pancit canton is a Filipino noodle favorite, often served at gatherings as a symbol of abundance and long life.
The recipe moves quickly once the ingredients are prepped: sear the proteins, soften the vegetables, then toss everything with the noodles and sauce.
Cut all vegetables before heating the wok. Stir-frying is much easier when every ingredient is ready to add in sequence.
Serving Suggestions
Serve pancit on a large platter with calamansi wedges, sliced scallions, and a little chili oil.
Recipe Notes
Pancit is excellent at room temperature for gatherings. Store leftovers chilled and reheat in a skillet with a splash of stock.
Filipino Pancit Canton
Stir-fried Filipino wheat noodles with chicken, shrimp, cabbage, carrots, green beans, and calamansi.
Equipment
- Wok or large skillet
- Tongs
- Chef’s knife
- Cutting board
- Wooden spoon
Ingredients
Noodles and protein
- 12 oz dried pancit canton noodles
- 8 oz boneless chicken thigh thinly sliced
- 8 oz small shrimp peeled and deveined
- 2 tbsp neutral oil
- 4 cloves garlic minced
- 1 medium yellow onion sliced
Vegetables and sauce
- 3 cups green cabbage shredded
- 2 medium carrots julienned
- 1 cup green beans cut into pieces
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 cup chicken stock
- 1/2 cup scallions sliced
- 4 pieces calamansi or lime cut into wedges
Instructions
Prep the noodles:
- Soak or briefly blanch the noodles according to the package directions, then drain well.
- Stir together the soy sauce, oyster sauce, and stock.
Stir-fry:
- Heat the oil in a wok over high heat.
- Cook the chicken until browned and nearly done, then add the shrimp and cook until opaque.
- Add the onion, garlic, cabbage, carrots, and green beans and stir-fry until crisp-tender.
Toss and serve:
- Add the noodles and sauce to the wok.
- Toss with tongs until the noodles are glossy and the liquid is absorbed.
- Fold in the scallions and serve with calamansi wedges.
Notes
- Keep the vegetables slightly crisp.
- Use a large wok so the noodles do not steam in a crowded pile.
- Calamansi gives the classic bright finish, but lime works well.
Nutrition
Calories: 610kcalCarbohydrates: 78gProtein: 31gFat: 18gSaturated Fat: 4gCholesterol: 145mgSodium: 1650mgFiber: 6gSugar: 8g