📝 About This Recipe
Pancit Canton is the quintessential Filipino comfort food, a vibrant stir-fry of thick egg noodles, crisp vegetables, and savory proteins that symbolizes long life and prosperity. This recipe captures the 'linamnam' (savory deliciousness) of traditional celebrations, balancing salty soy and oyster sauces with the bright citrus pop of calamansi. It is a harmonious medley of textures and colors that brings the warmth of a Filipino kitchen straight to your table.
🥗 Ingredients
The Noodles and Proteins
- 16 ounces Dried Flour Stick Noodles (Pancit Canton) (one standard package)
- 1/2 pound Pork Belly or Shoulder (thinly sliced into bite-sized strips)
- 1/2 pound Chicken Breast or Thigh (thinly sliced)
- 1/2 pound Shrimp (peeled and deveined, tails on or off)
- 2 links Chinese Sausage (Lap Cheong) (thinly sliced on a diagonal)
- 1 cup Fish Balls or Squid Balls (halved)
Vegetables and Aromatics
- 5 cloves Garlic (minced)
- 1 medium Red Onion (thinly sliced)
- 2 medium Carrots (julienned)
- 1/2 head Cabbage (shredded into 1-inch strips)
- 1 cup Snow Peas (Chicharo) (ends trimmed)
- 1 cup Green Beans (sliced thinly on a diagonal)
The Savory Broth and Seasoning
- 4 cups Chicken Stock (low sodium preferred)
- 4 tablespoons Soy Sauce (regular or Filipino brand like Silver Swan)
- 2 tablespoons Oyster Sauce (for depth and sweetness)
- 1 tablespoon Fish Sauce (Patis) (for authentic umami)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
For Garnish
- 4-6 pieces Calamansi or Lime (cut into halves)
- 2 stalks Green Onions (chopped)
- 2 pieces Hard-boiled Eggs (sliced into rounds)
👨🍳 Instructions
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1
Heat 1 tablespoon of oil in a large wok or deep pan over medium-high heat. Sear the shrimp until pink and opaque (about 2 minutes); remove and set aside. In the same pan, fry the fish balls and Chinese sausage until slightly browned, then set aside.
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2
Add another tablespoon of oil to the wok. Sauté the pork belly strips until the fat renders and the edges are crispy (about 5-7 minutes). Add the chicken and cook until no longer pink.
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3
Push the meat to the side of the wok. Add the minced garlic and sliced onions. Sauté until the garlic is golden and the onions are translucent and fragrant.
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4
Toss in the carrots and green beans. Stir-fry for 2-3 minutes until they are slightly softened but still retain a snap.
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5
Pour in the chicken stock, soy sauce, oyster sauce, and fish sauce. Bring the mixture to a rolling boil.
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6
Once boiling, add the shredded cabbage and snow peas. Cook for only 1 minute, then use a slotted spoon to remove all the meat and vegetables from the liquid, leaving just the broth in the wok. This prevents the vegetables from overcooking.
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7
Taste the broth. It should be slightly saltier than a soup because the noodles will absorb the seasoning. Adjust with more soy sauce or pepper if needed.
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8
Add the dry pancit canton noodles into the boiling broth. Use tongs to gently submerge them. Let the noodles absorb the liquid, stirring occasionally, until they soften and the liquid is mostly reduced (about 5-8 minutes).
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9
Once the noodles have absorbed most of the broth and are 'al dente,' return the cooked meats, shrimp, sausage, and vegetables back into the wok.
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10
Toss everything together over medium heat for another 2 minutes until well-combined and the noodles are perfectly coated and tender.
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11
Transfer the pancit to a large serving platter. Garnish with sliced hard-boiled eggs and chopped green onions.
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12
Serve immediately with calamansi or lime halves on the side to be squeezed over the noodles just before eating.
💡 Chef's Tips
Do not soak the noodles in water beforehand; they are designed to cook directly in the flavorful broth for maximum taste. If the noodles look too dry before they are fully cooked, add an extra 1/2 cup of hot water or stock. Always remove the vegetables once they are blanched in the broth to ensure they stay crisp and vibrant when you toss them back in at the end. For a vegetarian version, swap the meats for extra firm fried tofu and use mushroom sauce instead of oyster sauce. Use a large enough wok to allow for 'tossing' the noodles, which helps aerate them and prevents them from becoming mushy.
🍽️ Serving Suggestions
Serve with Filipino Pork BBQ skewers for the ultimate 'Handaan' (party) experience. Pair with 'Pandesal' or sliced 'Pinoy' tasty bread to make a classic noodle sandwich. Accompany with a side of crispy Lumpia Shanghai (spring rolls). Wash it all down with a cold glass of Sago't Gulaman or iced calamansi juice. Provide a small dish of extra soy sauce and bird's eye chilies for those who like more heat and salt.