Pancit Canton loaded with meat, seafood, and vegetables is perfect for family dinners or special occasions. This Filipino-style stir-fried noodle dish is hearty, tasty and sure to be a crowd favorite!
I kind of went overboard with my pancit canton. Shrimp, chicken, pork, fish balls, sausage, carrots, cabbage, celery, snow peas, everything but the kitchen sink, I threw into the noodle dish. I added so much stuff every bite is more vegetables and meat than noodles.
But hey! It’s the New Year, the time for prosperity and abundance. Exactly what I wish for you, my friends, a brand New Year overflowing with new hopes and opportunities. Have a blessed 2015!
What is Pancit Canton Made of
There are many types of stir-fried noodle dishes in Filipino cuisine, but although meat and vegetable add-ins are mostly similar, the kind of noodles used vary. A few of the varieties we have are bihon made of rice noodles, sotanghon or cellophane noodles made of mung bean starch, and Pancit canton which are wheat noodles.
Tips on How to Make Pancit Canton
- Cut your meat and veggies into uniform bite sizes to ensure fast and even cooking.
- Stir-fries are quick meals so make sure to have everything prepped and ready to go before starting.
- Use a wok or a wide skillet with slanted sides to prevent messy spills and to ensure even distribution of ingredients.
- To lessen breakage of noodles, use tongs, chopsticks, or two large spoons to toss the noodles.
- For best texture and appearance, cook the vegetables just until tender-crisp.
More Noodle Recipes:
- canola oil
- 8 snow peas, ends trimmed
- 8 pieces large shrimps, peeled and deveined
- 4 ounces (about 7 to 8 pieces) fish balls, halved
- 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on a bias
- 1 onion. peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/4 pound (about 1 cup) pork butt, sliced thinly
- 1/4 pound (about 1 cup) boneless, skinless chicken breast or thigh meat, 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
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- salt and pepper to taste
- 2 packages (8 ounces each) pancit canton
- In a wok or wide pan over high heat, heat about 1 tablespoon 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 shrimps and cook, stirring regularly, for about 2 to 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 to 2 minutes or until lightly browned.
- Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
- Add pork and cook, stirring regularly, for about 2 to 3 minutes.
- Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
- Add broth and bring to a boil, skimming scum that may float on top. 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 1 minute.
- Add kinchay and cabbage and continue to cook for about 1 minute 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, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.