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Shrimp Pancit Canton Recipe

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 6
Author: Vanjo Merano

Ingredients

  • 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
  • 1/2 small red bell pepper cut into strips
  • 1/2 small yellow bell pepper cut into strips
  • 1/2 small green bell pepper cut into strips
  • 1 medium yellow onion sliced
  • 2 1/2 cups chicken broth
  • 2 tablespoons oyster sauce
  • 1 teaspoon garlic powder
  • Salt and ground black pepper to taste
  • 3 tablespoons cooking oil

Instructions

  • 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!

Nutrition

Serving: 6g