Pansit canton

Pancit Canton whether for dinner, snack or as party food, you can be sure this delicious Pancit Canton would always be a huge hit!

Pancit! We don’t need any excuse to make delicious pancit (Filipino Noodle Stir-fry) in the Philippines. It’s so popular that you can find it everywhere, literally – from street vendors, to wet markets, food stalls, office or school cafeteria, mall food courts – it’s everywhere. It is everyone’s favorite noodles, indeed!

It comes in many varieties too and each family has their own secret seasoning ingredient to make their pancit the tastiest of all!

*Notes on ingredients for making pansit canton:

Pancit canton/dried egg noodles (find the Filipino variety labeled as such, if possible)

Pork belly or pork tenderloin (pork is the common meat used with pancit canton but you can use chicken or shrimp or a combo of each)

Soy sauce  (regular seasoning soy sauce)

Oyster sauce (you may use the mushroom version if you want to make this meatless)

Cooking oils

Shallots (traditional) or onion

Garlic

Chicken broth or chicken stock (water may also be used as replacement)

Carrots

Cabbage

Green beans (you may use other vegetables, too)

Salt and pepper (to taste)

Ingredients :

2 cups chicken broth or chicken stock

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp oil

1 lb pork belly or pork tenderloin sliced into small strips

1 lb of shrimp skin and head removed

salt and pepper to taste

4 cloves garlic, peeled and crushed

1 shallot, or onion, peeled and diced

1 cup carrots, julienned

1 cup green beans, sliced diagonally

1 cup cabbage, chopped

8 oz pancit canton dried egg noodles

1.In a bowl, mix together the chicken broth, soy sauceand oyster sauce. Set aside.

2.Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and released some fat. But fin this recipe I used pork tenderloin as shrimps.

3.Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables – carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.

4.When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.

5.Taste and adjust seasoning, if needed. Serve immediately

NOTES: Tips and tricks!

You can choose the vegetables you want to use for the pancit. The usual ones are – carrots, cabbage, green beans, snow peas or snap peas, mushrooms and even baby corn. Choose between 2-3 vegetables.

If you’re able, buy and use the Philippine pancit canton (labeled as such) which may be found at any Asian store.