Seafood Pancit Canton

Seafood Pancit Canton is somewhat similar to regular pancit canton and saucy pancit canton, except that it does not contain any meat. It is composed of seafood such as shrimp and squid along with crab meat (I used imitation to get a bit of chunk) and squid balls. It also has mushroom, Napa cabbage, and carrots.

This is one way to pamper myself after a long and busy day. I enjoy eating this dish because it is softer and it is a bit saucier. It is also tasty and delicious. Everyone in the family loved it.

While this dish is labelled as “seafood”, do not limit yourself with the ingredients that I used. You may also add beef, pork, or chicken into it, if you want. Make sure to slice the meat as thinly as possible and cook it before adding the seafood.

I think that you can enhance this dish further by adding slices of green and red bell peppers. It will make it look pretty and it will also make it taste yummier. Feel free to let us know if you have suggestions or recommendations. I know that you have good ideas to share.

Try this Seafood Pancit Canton Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Seafood Pancit Canton

This is a recipe for Seafood Pancit Canton

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

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Ingredients

• ▢ 8 ounces pancit canton flour stick noodles
• ▢ 1/2 cup soy sauce
• ▢ 1 medium onion sliced
• ▢ 2 cups chicken broth
• ▢ 3 tablespoons cooking oil

Topping/sauce ingredients

• ▢ 4 medium squid sliced crosswise
• ▢ 12 pieces shrimp cleaned, deveined, and shell removed
• ▢ 4 ounces imitation crab meat sliced
• ▢ 6 squid balls sliced in half
• ▢ 1/2 lb. sliced white mushroom
• ▢ 5 leaves Napa cabbage chopped
• ▢ 3/4 cup carrots julienne
• ▢ 1 teaspoon sesame oil
• ▢ 3 1/2 tablespoons oyster sauce
• ▢ 3 cups chicken broth
• ▢ 1 tablespoon cornstarch dilited in 3 tablespoons water
• ▢ 3 tablespoons cooking oil

Instructions

• Prepare the topping ingredients by heating oil in a wok.
• Add shrimp, squid, crab meat, and squid balls. Stir fry for 1 minute.
• Add mushrooms, carrots, and Napa cabbage. Continue to cook for 3 minutes.
• Add oyster sauce, sesame oil, and chicken broth. Stir. Let boil.
• Pour the cornstarch and water mixture. Stir and continue to cook until desired thickess is achieved. Turn the heat off. Set aside.
• Prepare the noodles by heating oil in a clean pot or wok.
• Saute the onion until it gets soft.
• Add soy sauce and chicken broth. Let boil.
• Add the pancit canton (flour stick noodles). Cover the pot and continue to cook in medium heat for 3 minutes.
• Remove the cover.Stir. Add the topping with sauce into the pot. Toss and continue to cook in medium heat until the noodles absorbs the sauce.
• Transfer to a serving plate.
• Serve. Share and enjoy!

Nutrition Information

Serving: 5g

© copyright: Vanjo Merano

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