Pancit Canton recipe made easy! Enjoy this tasty Filipino stir-fried noodles in 30 minutes! A complete noodle dish with shrimps, chicken livers, fish balls and medley of healthy vegetables.
January is my daughter’s birthday month and as a tradition of Filipinos, whether abroad or in the Philippines, special occasions calls for pancit. Even though she grew up here in France, I made sure she’s familiar with our dishes.
I can cook up a wok-full of pancit bihon or pancit palabok and I don’t have to worry about left-overs. That shows you how much she loves pancit and this authentic Filipino pancit canton is one of them. Enjoy it as dinner or merienda, one thing you can expect is a hearty and delicious meal!
What is Pancit Canton
If you’ve ever been to a Filipino party especially birthdays, this is an event-staple. It signifies long life because of the noodle strands. It’s the first that I sample to warm up my taste buds and sometimes end up as my last too! lol! If it’s your first time having it, drizzle some calamansi juice and you won’t regret it.
Pancit was passed on by the Chinese that bartered in the Philippines long before the Spanish colonization. Canton is closely identical to Lo Mein in terms of cooking, noodles used, and how it is seasoned. Ingredients like protein and vegetables vary depending on the cook’s preference.
This one-pot stir-fry recipe or one-wok might I say, only uses fish balls, shrimps, chicken livers for protein. You can also add strips of chicken breast or pork belly along with the livers. Chinese sausage is also a great addition plus you can replace fish balls with squid balls.
For the vegetables, aside from carrots, green beans, bell pepper and cabbage, you can also incorporate celery and mushrooms. Snow peas and green beans can be swapped or added together depending on your preference.
What noodles to use?
Okay, to make a proper pancit canton you need to use the right noodles or you’ll end up making Chow Mein. Chow mein uses egg noodles while Canton uses wheat flour egg noodles or just wheat flour noodles. The noodles I used for this recipe is pre-cooked wheat flour egg noodles that can be bought in Asian stores.
How to serve
After cooking and mixing the ingredients together by giving it a lovely toss, Serve in a plate with lemon wedges or calamansi slices. Eat with a side of rice, bread or on its own.
Tips for an amiable experience
- If using dry wheat flour egg noodles, add more water if needed because this dry type absorbs more water.
- Cut the vegetables and proteins to be used in small and uniform size for quicker cooking time and consistency.
- Make sure to prepare and cut all vegetables and meat before cooking and place them nearby where you can easily reach. This stir-fry cooks relatively fast and requires ingredients to be ready when needed.
- Under cook the vegetables slightly and remove them from the wok after simmering with the broth. They will cook fully when added again with the noodles. This will avoid them getting soggy.
The secret ingredient is always LOVE
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- 200 grams pre-cooked wheat-flour egg noodles (or dry wheat flour egg noodles)
- 300 grams chicken livers (cut into small pieces)
- 300 grams shrimps (unshelled, deveined)
- 100 grams fish ball (halved)
- 4 tbsp cooking oil
- 1 tbsp oyster sauce
- 1 medium onion (sliced)
- 3 cloves garlic (chopped)
- 1/4 cup soy sauce
- 2 cups vegetable stock (or chicken broth)
- 1 tsp sugar (optional)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 1/2 cup green beans (sliced)
- 1 1/2jull cup carrots (julienned)
- 1/2 cup bell pepper (julienned)
- 3 cups cabbage (chopped)
- Heat oil in a wok over medium-high heat. Fry fish balls for 2 -3 minutes then remove from wok and set aside.4 tbsp cooking oil, 100 grams fish ball
- Next, fry the shrimps for 2-3 minutes or until pinkish in color. Remove from wok and set aside.300 grams shrimps
- Using the same wok and oil, sauté onion until limp then add garlic and cook until fragrant.1 medium onion, 3 cloves garlic
- Add chicken livers and season with a pinch of salt. Cook for 3-5 minutes or until cooked through.300 grams chicken livers
- Mix in carrots and green beans and cook for 3-4 minutes then pour vegetable stock, soy sauce, and oyster sauce.1/4 cup soy sauce, 2 cups vegetable stock, 1 1/2 cup green beans, 1 1/2jull cup carrots, 1 tbsp oyster sauce
- Stir to distribute ingredients and simmer for 5 minutes or until vegetables are soft but still crisp.
- Add bell pepper, salt, sugar, and pepper. Stir then taste. Adjust seasoning if needed.1 tsp sugar, 1/2 tsp salt, 1/2 cup bell pepper, 1/4 tsp ground black pepper
- Tip in cabbage and mix in with other ingredients. Cook for 2 minutes. Using a slotted spoon, remove all ingredients and transfer in a bowl leaving the sauce in the wok.3 cups cabbage
- Add pre-cooked wheat flour egg noodles and cook while stirring for 8-10 minutes or until soft. Add more water depending on how saucy you want it.200 grams pre-cooked wheat-flour egg noodles
- Return cooked vegetables, chicken liver, shrimps and fish ball into the wok. Toss to distribute all ingredients then cook for additional minute while stirring to avoid burning the bottom.
- Transfer pancit in a serving dish and serve while warm. Bon appetit!