Ingredients

  • 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

Pancit Canton
Recipe Courtesy of
Matthias Rhoads

Pancit Canton

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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.
  • Easy
  • 15 min
  • 25 min
  • 15 min
  • 3 steps
  • 14 Ingredients
  • Easy
  • 3 steps
  • 14 Ingredients
  • 15 min
  • 25 min
  • 15 min

Instructions

  1. 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.


  2. Make the pancit

    • If noodles are hard, boil them as directed on package until soft, then drain and set aside.


  3. 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!
    Stew in pot


Plate and Serve!

Plate into serving bowl and it’s ready!

Plate and Serve!

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    Ingredients
    • 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

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