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Pancit Canton

A delightful Filipino stir-fried noodle dish featuring fresh egg noodles, vibrant vegetables, and savory proteins, making it perfect for family gatherings and quick dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 400
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1.5 Tbsp oyster sauce Use high-quality for better flavor.
  • 1 Tbsp fish sauce
  • 0.5 Tbsp soy sauce Use a high-quality brand.
  • 1 Tbsp water
  • Ground black pepper, to taste
Main ingredients
  • 0.5 lb fresh egg noodles Opt for fresh egg noodles for the best texture.
  • 80 g Chinese sausages, sliced
  • 10-12 pieces shrimp, peeled and deveined
  • 0.5 pieces onion, julienned
  • 5 cloves garlic, chopped
  • 1 cup julienned carrot
  • 2 cups Chinese broccoli, stems thinly sliced on a bias, leaves roughly chopped Substitute with any preferred green vegetable.
  • 0.5 cup red pepper, chopped
  • 2 pieces green onions, optional, chopped Add for garnish.
  • 3 pieces Calamansi or 1 lime, for serving Calamansi preferred; lime can be used.

Method
 

Preparation
  1. In a small bowl, combine the oyster sauce, fish sauce, soy sauce, ground black pepper, and water. Stir well and set aside.
  2. In a large pot of boiling unsalted water, add the egg noodles and cook until al dente according to package instructions, usually 3-5 minutes. Stir occasionally to prevent sticking.
  3. Drain the noodles and immediately transfer them to a bowl of ice-cold water. This halts the cooking process and helps maintain that perfect texture. Drain again and set aside.
Cooking
  1. In a wok or large skillet, add a splash of oil over medium-high heat. Sear the sliced Chinese sausages until blistered and golden brown, about 2-3 minutes. Remove from the pan and set aside.
  2. In the same pan, add the peeled shrimp and sear until pink and opaque, roughly 2-3 minutes. Remove and set aside.
  3. Add the julienned onion and chopped garlic to the pan. Cook, stirring frequently, until the garlic turns golden brown and fragrant.
  4. Add the julienned carrots, sliced Chinese broccoli, and red pepper to the pan. Cook on high heat until they begin to wilt, about 2-4 minutes.
  5. Toss in the drained noodles and the prepared sauce, mixing thoroughly until everything is well coated and heated through, about 2 minutes.
  6. Add back the sautéed sausage and shrimp, ensuring everything is evenly distributed. Stir continuously to meld the flavors together.
Serving
  1. If desired, toss in chopped green onions and serve with a drizzle of calamansi or lime juice over the top.

Notes

Ensure you have all your prep done before you start cooking. Stir-frying is quick and happens at high heat; being organized will lead to the best outcomes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to retain texture.