Pancit Canton is a great tasting Filipino Noodle dish. It is often served during birthdays and special occasions to symbolize long life. Aside from the symbolism, it is perfectly delicious.
Pancit Canton is a type of Lo Mein or tossed noodles. This actual noodles are called flour sticks; it is prepared with several ingredients, which makes it look and taste very festive. This particular Pancit Canton Recipe makes use of sliced pork, sausage, and shrimp. It also has different kinds of vegetables that make it colorful.
Have you tried to cook pancit canton or any kind of pancit before? If you have not; don’t worry. I exist for people like you who want to learn how to properly cook Filipino food and other dishes. This recipe post and the accompanying cooking video should help you get started. You will be all right as long as you follow each and every step. For those of you who have intermediate to advanced cooking skills, this post might help as a reference, or you can also help others by providing feedback, suggestions, and recommendations.
Here is a summary of what I did to achieve this delicious and tasty pancit canton. I started by preparing the vegetables. I blanched the snap peas, carrot, and cabbage. Blanching is a cooking method that retains the texture and color of vegetables. Next was to sauté the onion, garlic, and the meats — I added the seasoning and chicken broth and had the meat cooked for a few minutes. It is important that you slice the pork as thin as possible so that it will cook quickly. I added the noodles after cooking the shrimp, and added the blanched vegetables last.
You can use snow peas — which we call “chicharo” in Filipino, instead of snap peas. Chicken can also be a good alternative to pork. The oyster sauce is an optional ingredient; I like it because it improves the flavor of pancit canton.
Try this Pancit Canton Recipe. Enjoy
- Serves: 4
- Serving size: 4
- 1 pack (250 grams) pancit canton (flour noodles)
- 4 ounces, pork thinly sliced
- 1 piece Chinese style sausage, sliced
- 1 small onion, sliced
- 1 teaspoon minced garlic
- 8 to 10 pieces medium shrimp
- 10 to 12 pieces snap peas or snow peas
- ¾ cup carrot (julienne)
- 1 head small cabbage, chopped
- 1½ cups chicken broth
- 1 tablespoon oyster sauce (opional)
- 3 tablespoons soy sauce
- ¾ cup water
- ½ cup chopped flat leaf parsley
- 3 tablespoons cooking oil
- Salt and pepper to taste
- Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
- Boil 6 cups of water in a cooking pot.
- Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
- Heat a large wok or cooking pot and pour-in the cooking oil.
- Saute the onion and garlic.
- Add the pork and sausage slices and continue to cook for 2 minutes.
- Add-in soy sauce and oyster sauce. Stir.
- Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
- Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
- Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
- Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
- Transfer to a serving plate. Serve.
- Share and enjoy!