Pancit Canton

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This homemade Pancit Canton combines chewy egg noodles with tender pork, shrimp, cabbage, green beans, carrots, and a savory soy and oyster sauce for a flavorful Filipino noodle dish.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main

Cuisine: Filipino

Servings: Servings

Calories: 352kcal

Author: Jeremy Klae

Equipment

1 Wok

Ingredients

For the Pancit

16 oz pancit canton dried egg noodles
1 yellow onion diced
2 tablespoon fresh minced garlic
1 lb Shrimp
1 lb pork tenderloin sliced into thin strips
1 head of cabbage chopped
16 Oz Fresh Green Beans cut into pieces
4 Cups Chicken Stock
4 Whole Carrots crinkle cut

Pancit Canton Sauce

1 tablespoon chicken Bouillon Powder
1 tablespoon Brown Sugar
6 tablespoon Dark Soy Sauce
4 tablespoon Thin Soy Sauce
4 tablespoon Oyster Sauce
1 teaspoon Fish Sauce
1 teaspoon Accent optional
1 teaspoon Black Pepper
Lime wedges for serving

Instructions

Chop the onion, slice the green beans, and cut the cabbage into strips.
Set the onions aside in their own bowl, then combine the cabbage, carrots, and green beans in a separate mixing bowl.
Slice the pork tenderloin into thin, evenly sized strips.
Heat a wok over medium-high heat and add a little cooking oil.
Once the oil is hot, add the pork tenderloin strips, sautéing until it’s cooked through and you no longer see any pink.
Add the onions and continue cooking just until they begin to soften.
Once the onions have softened, add the fresh minced garlic and stir it into the pork and onions and let it cook for another minute or two, just until that garlic becomes fragrant.
working in batches, add the cabbage, carrots, and green beans and cook until they have softened but don't wilt the cabbage. Leaves some texture there.
Remove the mixture form the wok to a large mixing bowl and set it aside.
Add a little more oil to the wok and cook the shrimp until cooked through and then add the shrimp to the veggie and pork bowl.
Pour the chicken stock directly into the wok, then add the oyster sauce, dark soy sauce, thin soy sauce, fish sauce, brown sugar, chicken bouillon powder, black pepper, and Accent.
Give everything a good whisk until the sauce is completely combined and bring the sauce up until it's steaming.
Once you have plenty of steam coming off the sauce, begin adding the Pancit Canton noodles in batches.
As each batch begins to soften, gently work the noodles into the sauce and add some more until all of the noodles have been placed in the sauce.
Periodically check the texture as they cook until they resemble an al dente pasta.
As soon as the noodles reach that texture, start folding the pork, shrimp, and vegetable mixture back into the wok until everything is evenly distributed and coated in the remaining sauce.
Serve your Pancit Canton hot with fresh lime wedges on the side.

Video

Notes

Have everything ready before you start cooking. Pancit Canton moves quickly once you begin. Slice your meat, prepare the vegetables, and mix the sauce beforehand so you aren’t trying to prep ingredients with food already in the wok.

Slice the pork thinly. Thin strips of pork tenderloin cook quickly and are much easier to distribute throughout the noodles.

Don’t overcook the shrimp. Cooking the shrimp separately and returning them near the end gives you much more control over their texture.

Give the vegetables some texture. You don’t want to cook the green beans, carrots, and cabbage until they’re completely soft. A little texture creates a much better finished dish.

Let the noodles absorb the flavor. Cooking the Pancit Canton noodles in the chicken stock and sauce allows them to soak up all that savory flavor rather than simply coating already-cooked noodles with sauce.

Serve the lime at the table. A squeeze of fresh lime over the finished noodles provides acidity that cuts through the rich, savory sauce.

Nutrition