6 - 8 servings
How to cook Filipino Pancit Canton
- 8 - 10 pieces large shrimps, shelled, heads removed, and deveined
- Cooking oil
- 8 - 10 snow peas, ends trimmed
- 4 ounces fish balls (about 7 - 8 pieces), halved
- 6 ounces sweet hamonado longanisa (Filipino sausage), sliced thinly
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, minced
- 1/4 pound pork butt (about 1 cup), sliced thinly
- 1/4 pound boneless, skinless chicken breast or thigh meat (about 1 cup), 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
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 2 (8 ounces each) package pancit canton (noodles)
- In a pan over high heat, heat about 1 tablespoon cooking oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
- If needed, add another tablespoon oil. Add shrimp and cook, stirring regularly, for about 2 - 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
- Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
- Add hamonado and cook, stirring regularly, for about 1 - 2 minutes or until lightly browned.
- In a wide pot or wok over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
- Add pork and cook, stirring regularly, for about 2 - 3 minutes. Add chicken and cook, stirring regularly, for about another 3 - 5 minutes or until meat are lightly browned.
- Add broth and bring to a boil. Continue to cook until pork and chicken are cooked through. Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
- Add carrots and cook for about 3 - 4 minutes. Add kinchay and napa cabbage and continue to cook for about 1 - 2 minutes or until vegetables are tender yet crisp.
- Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
- Add shrimp, fish balls, hamonado and snow peas and gently toss to combine. Cook for another 1 - 2 minutes or until heated through and liquid is absorbed.
- Serve the Filipino Pancit Canton hot.
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
A Pancit Canton
dish is very popular in the Philippines and really all over the world now. Pancit Canton
is a noodle dish of Chinese origin that has become very much a part of Filipino cuisine, pancit canton may refer to lo mein or chow mein. It is a stir-fried dish composed of dried noodles, meat, poultry or seafood and vegetables.
This recipe for Filipino Pancit Canton serves/makes: 6 - 8 servings
The Filipino Pancit Canton recipe and pictures are adopted from The Philippine Cook Book.
Main Ingredient: Shrimp
Preparation Method: Pasta