Pancit Canton is loved by many Filipinos. But I’m not pertaining to the instant noodles that you can buy for less than fifty pesos on sari-sari stores. It is the local recipe that Filipinos cook from scratch.
It captivated the hearts of Pinoys and foreigners alike, so I’m sure that you’ll be able to appreciate the magnificent combination of flavors once you get to taste it yourself.
Pancit, or the traditional Filipino noodles, has been a part of Filipino feasts for several years already. It became something of a Pinoy original although influenced by Chinese cuisine. And the moment they laid their eyes upon the dish, they immediately discovered different variations of it. Canton is just one of the countless pancit variations in the country.
I personally think that this recipe suits festivities the most. As much as we Filipinos believe in the saying that eating pancit represents living a long life, I also believe that they are now an essential part of every celebration. I prepare it for the birthday of any of our family members, for Christmas, for Thanksgiving, or even in normal days whenever I feel like it.
Another thing that makes me proud of this recipe is its healthy ingredients. Thankfully, the number of vegetables dominate the meat. I can also end up with a completely vegetarian version since the ingredients of the dish are flexible.
Tips How to Cook Pancit Canton
- Omit the meat ingredients to enjoy the vegetarian goodness of this pancit.
- There are many choices when it comes to noodles to be used. Pick the canton that suits your taste.
- You can make your chicken stock by boiling chicken for hours. Or use the canned ones or even broth cubes can work.
Want to make your family meal more memorable? Surprise the family using this pancit canton recipe. They may ask what the occasion, but just tell them that it’s your way of showing how special every day it is with them.
Pancit Canton Recipe
- 1 tbsp olive oil
- 8 pcs squid balls
- 3 cloves garlic minced
- 1 medium onion chopped
- 200 g chicken breast fillet cut into small pieces
- 5 pcs kikiam or use chinese sausage(optional)
- 7-8 pcs shrimp unshelled and deveined
- 1 large carrot peeled and julienned
- 1 red bell pepper julienned
- 1 cup snow peas ends trimmed
- 1 stalk celery chopped
- ½ small cabbage cut into 1 inch size
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup chicken stock
- ½ cup water
- 1 tsp ground black pepper
- 250 g canton noodles
- salt as needed
- Heat a pan over medium heat. Pour the oil and fry the squid ball until lightly brown. Remove from the pan and set aside.
- On the same pan, sauté the onion and garlic until the onions are translucent. Add the chicken, continue to sauté until the chicken is tender. Add the kikiam and continue to cook for another 2-3 minutes.
- Add the shrimp and put back the squid balls. Put the soy sauce and oyster sauce, stir until well blended. Add the carrots, red bell pepper, celery and snow peas and chicken stocks. Let it simmer for 2-3 minutes. Add the cabbage and cook for another 1-2 minutes.
- Using slatted spoon, remove and transfer the meat-vegetables in a bowl. Leave the liquid in pan then season with salt and pepper.
- Add the noodles and gently push it down to the liquid so it will absorb the flavor. Cook for 5 minutes while stirring occasionally. Add more water if necessary.
- Put back the meat-vegetable mixture and stir until well combined. Transfer in a serving plate and serve with lime or calamansi on the side.