Serves 6-8 people
500 g Canton Chinese-style egg noodle (hard or soft)
200 g small de-shelled shrimp
150 g of Chinese celery or normal small stem celery with leaves
150 g of carrots
200 g pork belly
100 g chicken thigh/breast
250 g snow peas
250 g napa cabbage
1 white or yellow onion
1/2 whole garlic, pressed/minced
150 ml of chicken stock
2 tbsp of oyster sauce
2 tbsp of soy sauce
salt and pepper to taste

Recipe Courtesy of
Matthias Rhoads

Pancit Canton

Noodles - it’s where the heart is! Fun to make and eat for all ages, young and old, they are always an international favorite! Pancit Canton is a Filipino-style chow mein inspired by Chinese-style stir-fried noodles - the name “canton” is actually derived from Cantonese - and this dish is bursting with Asian flavors with every bite! This makes for a great carb dish for the Noche Buena party table and its unique umami mix of flavors will surely leave your loved ones asking for seconds.

Difficulty: Easy

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Steps: 3 steps
14 Ingredients

Difficulty: Easy
Steps: 3 steps
14 Ingredients

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Instructions

Prep
- Grate or thinly slice carrots into 2-inch segments, medium dice celery leaves and thin stems (or if thick stems, paper-thin slices), either mince or use garlic press to get garlic as small as possible, dice onion, slice up cabbage, cut ends off snow peas and cut diagonally each pod into elongated segments, slice chicken and pork into small bites.
- Pan fry in oil sliced snow peas until bright green and moistened, it should take approx. 3 minutes. Remove and let dry on paper towel.
- Continue with the same method on the shrimps until shrimps are slightly pink, it should take approx. 5 minutes. Then, set aside on paper towel.

Make the pancit
- If noodles are hard, boil them as directed on package until soft, then drain and set aside.

Stew in pot
- In a large pot, stir-fry garlic and onion in your favorite cooking oil on low heat until soft, not brown. Once soft, add chopped pork belly and chicken breast/thigh, raise heat and now brown the meat.
- Add chicken stock to mix, simmer and stir in a dollop of oyster sauce and then same amount of soy sauce, keep simmering.
- Toss in prepped carrots, cabbage, and celery, simmering for 3 minutes, then add noodles and keep tossing to soak up noodles.
- Finally, bring the shrimp and peas back into the mix, continue tossing until all the contents are evenly dispersed and remove from heat! Plate into serving bowl and it’s ready!

Plate and Serve!

Plate into serving bowl and it’s ready!

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Name: Pancit Canton
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H25M0S
Total time: P0Y0M0D0H40M0S
Yield: Serves 6-8 people
Cuisine: Asian
Ingredients: 500 g Canton Chinese-style egg noodle (hard or soft); 200 g small de-shelled shrimp; 150 g of Chinese celery or normal small stem celery with leaves; 150 g of carrots; 200 g pork belly; 100 g chicken thigh/breast; 250 g snow peas; 250 g napa cabbage; 1 white or yellow onion; 1/2 whole garlic, pressed/minced; 150 ml of chicken stock; 2 tbsp of oyster sauce; 2 tbsp of soy sauce; salt and pepper to taste