Pancit Canton

Crispy-edged noodles tossed with tender chicken, shrimp, and crunchy vegetables create the ultimate Filipino comfort food that's ready in under 35 minutes. Garlic and onion perfume each strand while the stir-fry technique keeps everything with a satisfying slight char. Perfect for busy weeknights when you need something hearty, flavorful, and genuinely impressive with minimal effort.

Ingredients

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

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.

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.

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.

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.

Add the cabbage, carrot, and bell pepper to the wok and stir-fry for 2 minutes, keeping the vegetables slightly crisp.

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.

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.

Add the green onion pieces and stir once more. Transfer to a serving platter and serve hot.