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Still thinking about what to bring to that next big gathering? Look no further, and whip up these yummy Crispy Pancit Canton Noodles with me! Numerous Filipinos are able to have their pancit canton dishes occasionally because of the popularity of the ingredient. But if, like me, you are curious about how good they’d taste crunchy, this is just the recipe for you. Keep in mind though that this involves a bit of a tedious process because of the preparation of ingredients. But I can tell you now that what we end up with is definitely worth it!
What are Crispy Pancit Canton Noodles?
You can pretty much just imagine your classic canton dish, but with a level of crispness that cannot be beat. That’s because the most abundant ingredient, which is our noodles, is the one with that irresistibly satisfying texture. Mixing in some simple and truly savory seasonings such as sesame oil and oyster sauce gives us the right amount of saltiness.
This is also a pretty filling meal as it has its fair share of protein from meat. We’ve got shrimp and chicken thighs to make the dish even tastier. But what else will you need to recreate these Crispy Pancit Canton Noodles?
What can you make this with?
We’re starting our list with the main component, which would be 250 grams of pancit canton. Don’t forget the ingredients that will boost your dish’s flavor the most. Get 37 grams of Knorr Crab and Corn Soup, 3 cloves of garlic you’ve chopped, 2 tablespoons of oyster sauce, and 1 teaspoon of sesame oil. You will need a bunch more veggies, including 1 carrot you’ve thinly sliced crosswise, 3 pieces of baby bok choy you’ve halved, and 1 bunch of sliced green onion.
We also have to prepare 10 shrimp we’ve cleaned, 12 boiled quail eggs, and ¼ lb. of sliced chicken thigh. And set aside 2 cups of water alongside 2 cups of cooking oil as well.
How to Make Crispy Noodles
Blanching the vegetables and shrimp
Let’s boil our water in a cooking pot. Then toss in your carrot slices, and boil these for just 1 minute. Transfer these to a bowl containing ice cold water. And just soak these for 2 minutes before putting them on a clean plate. Repeat these steps but with our bok choy and shrimp. Then set the ingredients aside.
Frying the noodles
Take your cooking oil, and pour this into a wok. Heat this up, and then place the pancit canton in the wok. We will just deep fry this until it gets crispy. Gently toss the noodles as you are cooking. It may take around 30 to 45 seconds for the deep frying. Now let the oil drip from the noodles before you transfer it to a serving plate.
Make the sauce by sauteing the ingredients
We will start by sautéing the garlic, as well as the white part of the green onion. Afterwards, integrate the chicken thigh, and cook this up for 2 minutes. We can now add our shrimp and carrot from earlier, and stir-fry everything for 30 seconds.
Combine Knorr Crab and Corn Soup with water and pour into the pot
Put your Knorr Crab and Corn Soup in a container with 500 ml of water. Mix these up, and then pour the liquid into your cooking pot. Just stir everything, and keep cooking until the sauce becomes thick. Pour the mixture into the pot and stir. You will notice that the soup will slowly thicken as you cook further.
Add the quail eggs, seasonings, and other ingredients
Let’s place our quail eggs, oyster sauce and sesame oil in the pot as well. And then just season everything with some ground white pepper. Note that it important for you to taste the sauce in this step so that you can adjust as necessary.
Arrange the ingredients on a serving plate and pour the sauce over the fried noodles
Here’s where the importance of presentation comes in. Put your bok choy around your plate with the crispy canton noodles. Then pour your sauce all over the noodles. Remember, you should serve this right away while its hot. Toss the noodles so it can absorb the sauce. This is what gives this dish its nice texture – you know, soft with a bit of crunch in it. I always enjoy every bite of it 😊.
How to Serve Crispy Pancit Canton Noodles
We’re all good to go with our crispy noodles! All that’s left is to serve this while it is deliciously warm. This qualifies as a hearty and tasty meal on its own, but if you would like to pair it with something, I would suggest having it with some meat. Feel free to add some fried chicken on the side, or fish fillet.
What to Serve This With?
Personally, I like my noodles with either fried or fresh spring rolls. I grew up having pancit and lumpia pairing most of the time. This might have been because these dishes are often served during Filipino parties and special occasions and I always thought (until today) that these two goes together – in perfect harmony.
You should also try this with shumai. By the way, we call it “Siomai” in the Philippines.
Skewered pork barbecue (cood the Pinoy way) also complements this dish. You should try it for yourself and let me know what you think.
How to Store Crispy Pancit Canton Noodles
It is natural for us to cook more than just one serving even if we’re the only ones eating a certain dish. After all, we may want to chow down on our noodles even after a few days. And so if you want to store your Crispy Pancit Canton Noodles properly, you must first let the noodles cool down to room temperature. Then transfer them to an airtight container. We can then place the container in the refrigerator. Eat the noodles again within 3 days to make sure it has yet to go bad.
I hope you liked this Crispy Pancit Canton Noodles recipe! If you did, make sure to check out other recipes here at Panlasang Pinoy by scrolling through our site.
- 250 grams Pancit canton
- 37 grams Knorr crab and Corn soup
- 10 pieces shrimp cleaned
- 12 pieces quail eggs boiled
- ¼ lb. chicken thigh sliced
- 1 piece carrot thinly sliced crosswise
- 3 pieces baby bok choy halved
- 1 bunch green onion sliced
- 3 cloves garlic chopped
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 cups water
- 2 cups cooking oil
- Start to blanch the vegetables and shrimp by boiling the water in a cooking pot. Put the carrot first, quickly boil for 1-minute. Remove the carrot from the cooking pot and transfer to a bowl with ice cold water. Soak it for 2 minutes and then remove from the bowl and place in a clean plate. Do the same step with the bok choy and shrimp. Set aside.10 pieces shrimp, 1 piece carrot, 3 pieces baby bok choy
- Fry the pancit canton noodles. Start by heating 2 cups of oil in a wok. Add the pancit canton. Deep fry while gently tossing until it becomes crispy (around 30 to 45 seconds). Remove from the cooking pot. Let the oil drip before arranging it on a serving plate.250 grams Pancit canton, 2 cups cooking oil
- Make the sauce by sautéing garlic and the white part of the green onion. Add the chicken thigh. Cook for 2 minutes. Add the shrimp and carrot. Stir-fry for 30 seconds.1 bunch green onion, 3 cloves garlic, ¼ lb. chicken thigh
- Combine Knorr Crab and Corn Soup with 500 ml. water. Mix well. Pour the mixture into the cooking pot. Stir and continue cooking until the sauce thickens.37 grams Knorr crab and Corn soup, 2 cups water
- Add the quail eggs, oyster sauce, and sesame oil. Season with ground white pepper.12 pieces quail eggs, 2 tablespoons oyster sauce, 1 teaspoon sesame oil
- Arrange the bok choy around the plate and then pour the sauce over the crispy noodles. Serve warm. Share and enjoy!