A simple and delicious recipe for Pancit Canton, a popular Filipino noodle dish that can be customized with various ingredients.
Ingredients
For the Noodles
- 8ozpancit canton (egg noodles)
- Water for boiling
For the Stir-Fry
- 2tbspoil (oil of your choice)
- 4clovegarlic, minced
- 1piecemedium onion, sliced
- 1cupcarrots, julienned
- 1cupbell pepper, sliced (any color)
- 1cupgreen beans, cut into 1-inch pieces
- 1cupcabbage, sliced thinly
- 1/2lbcooked meat (chicken, pork, or shrimp) - sliced or shredded
For the Sauce
- 3tbspsoy sauce
- 1tbspoyster sauce (optional)
- 1tbspfish sauce (patis)
- Salt and pepper to taste
- 1cupchicken or vegetable broth
For Toppings (optional)
- Hard-boiled eggs, sliced
- Chicharrón (crispy pork skin), crushed
- Green onions, chopped
- Lemon or calamansi wedges
How to make Pancit Canton
Cook the Noodles
Boil water in a large pot and cook the pancit canton according to package instructions until al dente. Drain and set aside.
Stir-Fry the Vegetables
In a large pan or wok, heat the oil over medium heat. Sauté the garlic and onion until fragrant and the onions are translucent.
Add the carrots, bell pepper, and green beans. Stir-fry for about 3-4 minutes until they are slightly tender.
Add the cabbage and cooked meat (if using). Stir-fry for another 2-3 minutes.
Add Noodles and Sauce
Add the cooked pancit canton to the stir-fried vegetables. Pour in the soy sauce, oyster sauce (if using), fish sauce, and chicken or vegetable broth. Toss everything together until well combined.
Stir-fry for an additional 2-3 minutes, allowing the noodles to absorb the flavors. Adjust seasoning with salt and pepper as needed.
Serve
Transfer the Pancit Canton to a serving platter. Top with sliced hard-boiled eggs, crushed chicharrón, and chopped green onions if desired.
Serve with lemon or calamansi wedges on the side for added flavor.
Tips & Tricks
Feel free to customize it with your favorite proteins and vegetables.
