Our perfect lunch today is composed of Shrimp Pancit Canton and nothing else. This noodle dish can stand on its own in terms of overall flavor and satisfaction, as far as I am concerned. It is simple, delicious, and can provide you with the necessary energy that you need to continue what you have started for the day.
I made this Shrimp Pancit Canton because I wanted to use all the ingredients that I have in the fridge, without the need to buy extra ingredients. I guess that I want to show you that you can build a successful dish by just using whatever is available in your kitchen – as long as there are enough left and that you are using these ingredients properly.
I remember using a lot of bell peppers every time I prepare crispy noodles. Since I got plenty of it, I thought of using them for this recipe. I still have an extra pack of flour sticks (pancit canton), but making crispy noodles is not my intention. I only wanted one simple dish – a Pancit Canton using whatever I have in the kitchen. This goal led me to make this Shrimp Pancit Canton. By the way, it should have been past tense in the time of writing since it is nowhere in sight (and that was only 20 minutes ago). It must have been good. I know it was, and everyone in the household will surely agree.
On the side note, I found a cute little bunny in the yard. He is injured, so I took him home for the night to care for him and to keep him warm because it was still in the mid 50’s tonight. He was motionless when I got him and I was afraid that the he might be a prey to the owls nearby. I am hopeful that the bunny will get stronger by tomorrow. My kids (including the little ones) took good care of the bunny.
Going back to this Shrimp Pancit Canton Recipe – I thought that some fish sauce with lemon works well. I was thinking of having the same meal for merienda, but it was nowhere in sight.
Try this Shrimp Pancit Canton Recipe. Cheers!
- 1 lb. medium to large shrimp, shell and head removed
- 16 ounces Pancit Canton noodles (flour sticks)
- 1 cup baby bok choy, chopped (small pechay)
- 1 cup chopped Napa cabbage (pechay Baguio)
- ½ small red bell pepper, cut into strips
- ½ small yellow bell pepper, cut into strips
- ½ small green bell pepper, cut into strips
- 1 medium yellow onion, sliced
- 2½ cups chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon garlic powder
- Salt and ground black pepper to taste
- 3 tablespoons cooking oil
- Combine shrimp, garlic powder, a sprinkle of salt and ground black pepper. Toss to coat the shrimp. Let is stay for at least 10 minutes.
- Heat a wok and pour-in 2 tablespoons of cooking oil.
- Once the oil gets hot, pan-fry the shrimp for 1 minute per side. Remove the shrimp and put in a clean plate. Set aside.
- Add the remaining cooking oil. Once the oil gets hot, stir-fry the bell peppers for 2 minutes.
- Put-in the bok choy and Napa cabbage. Continue to stir fry for 2 minutes. remove the veggies form the wok and place in a plate. Set aside.
- Using the same wok, pour-in the chicken broth. Add the oyster sauce. Stir and let boil.
- Put-in the flour stiucks or pancit canton noodles. Let the noodles absorb the liquid. Toss the noodles after every minute so that all the noodles can absorb the same amount of liquid.
- Once the noodles completely absorb the chicken broth, put-in the stir-fried veggies. Toss and continue to cook for 2 minutes.
- Add the cooked shimp. Toss and cook for 2 to 3 minutes. Add salt and pepper if needed.
- Transfer the shrimp Pancit Canton in a serving plate.
- Serve. Share and enjoy!