Pancit Canton
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
518 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
Filipino
Pancit Canton
Description
This Pancit Canton recipe calls for sautéing chicken, shrimp, and optional ingredients like squid balls, chicken liver, and Chinese sausage in oil with garlic and onion for a layered flavor base. Carrots, bell pepper, snow peas, celery, and cabbage add color, crunch, and freshness while cooking briefly to retain texture.
The noodles are cooked in a broth seasoned with soy and oyster sauces, and thickened slightly with cornstarch slurry for a glossy finish. Removing vegetables early helps avoid overcooking, keeping them crisp-tender. The final dish maintains a balance with solid ingredients separated briefly from the liquid to control the noodle sauciness.
Pancit Canton is commonly served as a hearty main or side dish in Filipino meals, appreciated for its mixture of sweet, savory, and umami flavors.
For best results, use chicken broth or a broth cube dissolved in water, ensure noodles remain slightly saucy as they absorb liquid after cooking, and avoid overcooking vegetables to maintain their bright texture.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 12 pieces squid balls - (optional) cut into halves
- 2 cloves garlic - minced
- 1 medium onion - chopped
- 100 grams (3 pieces) chicken liver - (optional) cut into small pieces
- 150 grams chicken breast cut into small pieces, fillet
- 10 pieces Shrimp optional) shells and head removed
- 1 piece Chinese sausage - (optional) sliced diagonally
- 1 big carrot - julienned
- 1 big bell pepper - julienned
- 1 cup snow peas ends trimmed, aka chicharo
- 1 talk celery optional) chopped, or parsley
- ½ small cabbage - cut into 8 parts
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth - see Note 1
- ½ - 1 teaspoon black pepper ground
- 1 tablespoon cornstarch
- 1- 1 ½ cup water
- 250 grams pancit canton noodles
- salt as needed
Instructions
- In a wok or large skillet, heat oil over medium heat. Fry the squid balls until cooked and lightly browned. Remove from oil and set aside.
- On the same oil, saute garlic and onion until limp and aromatic.
- Add chicken meat and cook until no longer pink. Add the chicken liver and cook until almost done. Add shrimps and cook until no longer pink. Toss in the Chinese sausage slices and cook for half a minute.
- Lower heat to low. Pour in soy sauce and oyster sauce and stir until well blended. Add the carrots, bell pepper, and snow peas and celery and mix. Cook for about a minute.
- Turn up the heat to high and pour in chicken broth and bring to a simmer. Once it simmers, stir in cabbage and cook for a few seconds.
- Using a slotted spoon, remove and transfer all the solid ingredients in a bowl leaving only the liquids in the wok. Lower heat to medium. (See Note 2)
- Add ground pepper to the liquids. Dissolve the cornstarch in 1 cup of water and add this to the wok and bring to simmer.
- Add the noodles and slowly and gently try to push it down to the liquid so it can seep in the flavor. Stir from time until the noodles are almost cooked. You may need to add more water if it dries up and the
- Add back the meat and vegetables and the squid balls. Season with salt as needed. Stir several times to combine and then turn off the heat.
Notes
- If chicken broth is unavailable, dissolve a chicken broth cube in hot water as a substitute.
- Partially cooking the vegetables and removing them before adding noodles prevents them from becoming mushy.
- Maintain some sauce in the noodles; they will absorb liquids even after cooking, so a slightly saucy finish is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 182mg | 61% |
| Sodium | 1529mg | 64% |
| Potassium | 761mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3250IU | 65% |
| Vitamin C | 59.6mg | 66% |
| Calcium | 102mg | 10% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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