Pancit Canton
Jump to recipeIngredients
- 1 pound (450 grams) fresh egg noodles or canton noodles
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1/2 pound (225 grams) chicken breast or pork, thinly sliced
- 1/2 pound (225 grams) medium shrimp, peeled and deveined
- 2 cups (150 grams) cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, sliced into thin strips
- 3 stalks green onion, cut into 2-inch pieces
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1 cup (240 milliliters) chicken or pork broth
- 2 tablespoons calamansi juice or lime juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- 1
Boil water in a large pot and cook the fresh egg noodles according to package directions until just tender, about 4 to 5 minutes. Drain well and set aside.
- 2
Heat 2 tablespoons of oil in a large wok or skillet over high heat until it shimmers. Once hot, add the cooked noodles and stir-fry for 3 to 4 minutes, breaking up clumps, until the noodles develop light golden edges. Transfer to a plate.
- 3
Add the remaining 1 tablespoon of oil to the wok and heat over high heat. Add minced garlic and sliced onion, stirring constantly for 30 seconds until fragrant.
- 4
Add the sliced chicken or pork and cook for 2 to 3 minutes, stirring frequently until no longer pink. Add the shrimp and cook for another 2 minutes until they turn pink and opaque.
- 5
Add the cabbage, carrot, and bell pepper to the wok and stir-fry for 2 minutes, keeping the vegetables slightly crisp.
- 6
Return the fried noodles to the wok and pour in the soy sauce, oyster sauce, white pepper, and chicken broth. Toss everything together for 2 minutes until well combined and heated through.
- 7
Drizzle the calamansi juice over the noodles and give everything a final toss. Pour the cornstarch slurry around the edges of the wok and stir quickly for 1 minute to thicken the sauce lightly.
- 8
Add the green onion pieces and stir once more. Transfer to a serving platter and serve hot.