Pancit canton is a festive stir-fried noodle dish with pork, shrimp, and a medley of vegetables. It’s a Pinoy favorite, often served at parties and get-togethers. You may also use chicken broth instead of shrimp broth and feel free to add as much veggies and toppings you like.
Prep time 15 minutes
Cooking time 20 minutes
1 1/2 tablespoon vegetable oil
2 tablespoons garlic, minced
1 medium white onion, sliced
1/4 kilo pork liempo, sliced
1/8 kilo shrimp, shell and head removed (heads set aside for broth)
5 pieces squid balls, sliced in half
2 tablespoons soy sauce
1 tablespoon sesame oil
1 medium carrot, julienned
1 medium sayote, sliced
1 cup snow peas (sitsaro)
1 head Chinese cabbage, sliced
2 cups water, plus extra, if needed
400 grams egg noodles (pancit canton), uncooked
1 Heat oil in a wok or frying pan. Saute garlic and onions until translucent and fragrant. Add pork and cook until slightly brown. Add in shrimp and squid balls.
2 Add soy sauce and sesame oil. Add carrots, sayote, sinow peas, and cabbage. Season with salt and pepper. Simmer for 5 minutes. Take out half of the veggie, pork, and shrimp mixture and set aside.
3 Add pancit canton and mix until the noodles have absorbed the liquid. Simmer for 3-5 minutes or until noodles are cooked. If the noodles are dry, add more stock. Top with the reserved veggie mixture when ready to serve.