Pancit Canton
Filipino Pancit Canton is the perfect one-pot meal for family dinners or special occasions. Made with wheat noodles and assorted meat and vegetables, this noodle stir fry is hearty, tasty, and sure to be a family favorite!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- canola oil
- 8 snow peas, ends trimmed
- 8 pieces large shrimps, peeled and deveined
- 4 ounces (about 7 to 8 pieces) fish balls, halved
- 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on a bias
- 1 onion. peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/4 pound (about 1 cup) pork butt, sliced thinly
- 1/4 pound (about 1 cup) boneless, skinless chicken breast or thigh meat, sliced thinly
- 1 large carrot, peeled and julienned
- 1/2 bunch Kinchay (Chinese celery), chopped
- 1 head napa cabbage, sliced into 1/2-inch strips
- 4 cups chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- salt and pepper to taste
- 2 packages (8 ounces each) pancit canton
Instructions
- 1
In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
- 2
If needed, add another tablespoon oil. Add shrimp and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
- 3
Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
- 4
Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
- 5
Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
- 6
Add pork and cook, stirring regularly, for about 2 to 3 minutes.
- 7
Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
- 8
Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.
- 9
Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
- 10
Add carrots and cook for about 1 minute.
- 11
Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
- 12
Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
- 13
Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.