Yep, 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 this noodle dish. I added so much stuff every bite was more vegetables and meat than noodles. But hey! It’s the New Year, the time for prosperity and abundance. And exactly what I wish for you, my friends, a brand New Year overflowing with new hopes and opportunities. Have a blessed 2015!
Pancit Canton
Prep time
Cook time
Total time
Author: Lalaine | Kawaling Pinoy
Recipe type: Side Dish
Cuisine: Filipino
Yield: 6 to 8 Servings
Ingredients
- oil
- 8 to 10 snow peas, ends trimmed
- 8 to 10 pieces large shrimps, peeled and deveined
- 4 ounces fish balls (about 7 to 8 pieces), halved
- 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on a bias
- 1 onion, peeled and sliced thinly
- 2 cloves garlic
- ¼ pound pork butt (about 1 cup), sliced thinly
- ¼ pound boneless, skinless chicken breast or thigh meat (about 1 cup), sliced thinly
- 1 large carrot, peeled and julienned
- ½ bunch Kinchay (Chinese celery), chopped
- 1 head napa cabbage, sliced into ½-inch strips
- 4 cups chicken broth
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- salt and pepper to taste
- 2 (8 ounces each) package pancit canton
Instructions
- 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. Add about 1 tablespoon oil and heat. Add onions and garlic, and cook until limp. Add pork and cook, stirring regularly, for about 2 to 3 minutes. Add chicken and cook, stirring regularly, for about another 3 to 5 minutes or until meat are lightly browned. Add broth and bring to a boil. 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 to 2 minutes. Add kinchay and cabbage and continue to cook for about 1 to 2 minutes 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 liquid is absorbed. Serve hot.
I want to be part of kawaling pinoy recipe
🙂
It’s my first time to cook pancit canton and proud to say it was a blast. Thanks for this recipe such a great help. Simot sarap talaga.
Hello Ces
Haha, napasaya mo naman ako. Simot sarap, magandang tagline para sa website yan 🙂
I am glad you enjoyed the pancit. Thank you for the taking the time to leave a feedback. I really appreciate it 🙂
Pancit is like my number 1 favorite Filipino food of all time and this is just mouth-watering. The more ingredients, the better. Now I’m drooling!
This looks so awesome and fresh! I am already hungry! 🙂
Thanks, Priyanka. I just visited your blog and love your recipes. 🙂