Traditional Filipino Pancit Canton

• •250 Pancit Canton noodles (dried egg noodles)
• •0.5 lb chicken breast or thighs, thinly sliced
• •0.3 lb pork belly, thinly sliced (optional)
• •0.3 lb shrimp, peeled and deveined (optional)
• •4 garlic cloves, minced
• •1 onion, medium, thinly sliced
• •1 carrot, medium, julienned
• •2 cup cabbage, shredded
• •1 cup snow peas or snap peas
• •0.5 red bell pepper, julienned
• •0.5 cup green onions, sliced into 1-inch pieces
• •0.3 cup soy sauce (Filipino brand recommended)
• •2 tablespoon oyster sauce
• •1 cup chicken broth
• •1 tablespoon calamansi juice (or fresh lemon/lime juice)
• •1 teaspoon sesame oil
• •2 tablespoon cooking oil (vegetable or canola)
• • to taste salt
• • to taste black pepper, freshly ground
• • for garnish fried garlic bits
• • for garnish calamansi wedges

Instructions

1. 1

   Prepare the noodles: Bring a pot of water to a boil. Add the Pancit Canton noodles and cook according to package directions until al dente (usually 3-5 minutes). Do not overcook. Drain thoroughly, rinse briefly with cold water to prevent sticking, then toss with 1 teaspoon of cooking oil. Set aside.

2. 2

   Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, calamansi juice, and sesame oil. Set aside.

3. 3

   Cook the proteins: Heat 1 tablespoon of cooking oil in a large wok or deep pan over medium-high heat. Add the sliced pork belly (if using) and cook until browned and crispy, about 3-5 minutes. Remove from the pan and set aside, leaving the rendered fat. Add the chicken slices and cook until no longer pink, about 3-4 minutes. If using shrimp, add them now and cook until pink, about 1-2 minutes. Remove chicken and shrimp from the pan and set aside with the pork.

4. 4

   Sauté aromatics: Add the remaining 1 tablespoon of cooking oil to the wok (if needed). Add the minced garlic and sliced onion. Sauté until fragrant and softened, about 2-3 minutes.

5. 5

   Add vegetables: Add the julienned carrots to the wok and stir-fry for 1-2 minutes. Then add the shredded cabbage, red bell pepper, and snow peas. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.

6. 6

   Combine and sauce: Return all the cooked meats and shrimp to the wok with the vegetables. Add the prepared noodles. Pour the sauce mixture evenly over the noodles and ingredients. Using tongs or two spatulas, toss everything together vigorously until the noodles are well coated and the sauce is absorbed, about 2-3 minutes. Ensure all ingredients are evenly distributed.

7. 7

   Finish and serve: Add the sliced green onions and toss briefly. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Transfer the Pancit Canton to a large serving platter. Garnish generously with fried garlic bits and serve immediately with calamansi wedges on the side for an extra burst of citrus.

Chef's Tips

• 💡Do not overcook the noodles in step 1; they will continue to cook when tossed with the hot sauce and other ingredients. Al dente is key for good texture.
• 💡For authentic flavor, seek out Filipino brands of soy sauce (like Datu Puti or Silver Swan) and calamansi juice. If calamansi is unavailable, fresh lemon or lime juice is a good substitute.
• 💡Feel free to customize your Pancit Canton with other proteins like fish balls, kikiam (Filipino fish and pork sausages), or even tofu for a vegetarian option.
• 💡Prepare all your ingredients (chop vegetables, slice meat, mix sauce) before you start cooking, as stir-frying goes very quickly. This is called 'mise en place'.
• 💡A large wok or a very large, deep skillet is ideal for tossing all the ingredients evenly without spillage.