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Filipino pancit canton stir-fried noodles with chicken, shrimp, cabbage, carrots, green beans, scallions, and calamansi.

Filipino Pancit Canton

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Stir-fried Filipino wheat noodles with chicken, shrimp, cabbage, carrots, green beans, and calamansi.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Wok or large skillet
  • Tongs
  • Chef's knife
  • Cutting board
  • Wooden spoon

Method
 

Prep the noodles:
  1. Soak or briefly blanch the noodles according to the package directions, then drain well.
  2. Stir together the soy sauce, oyster sauce, and stock.
Stir-fry:
  1. Heat the oil in a wok over high heat.
  2. Cook the chicken until browned and nearly done, then add the shrimp and cook until opaque.
  3. Add the onion, garlic, cabbage, carrots, and green beans and stir-fry until crisp-tender.
Toss and serve:
  1. Add the noodles and sauce to the wok.
  2. Toss with tongs until the noodles are glossy and the liquid is absorbed.
  3. Fold in the scallions and serve with calamansi wedges.

Nutrition

Calories: 610kcalCarbohydrates: 78gProtein: 31gFat: 18gSaturated Fat: 4gCholesterol: 145mgSodium: 1650mgFiber: 6gSugar: 8g

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.