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pancit canton with shrimp
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4.82 from 11 votes

Pancit Canton

Pancit Canton is a Filipino stir fried noodle dish with pork, shrimp, Chinese sausage, and fresh vegetables tossed in savory soy and oyster sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese, Filipino
Keyword: comfort food, filipino noodles, noodles, pancit canton, pancit canton recipe, Savory, stir fried noodles, stir-fried
Servings: 6 people
Calories: 320kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Large wok or wide pan For stir frying
  • 1 Large pot For blanching vegetables
  • 1 Large bowl For ice bath

Ingredients

  • 250 grams flour stick noodles pancit canton
  • 4 oz pork thinly sliced
  • 1 piece Chinese sausage sliced
  • 8 pieces shrimp shell removed
  • 10 pieces snap peas
  • 3/4 cup carrot julienned
  • 1 small cabbage chopped
  • 1/2 cup flat leaf parsley chopped
  • 1 piece onion sliced
  • 1 teaspoon garlic minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 1/2 cups chicken broth
  • 3/4 cup water
  • 3 tablespoons cooking oil
  • salt and pepper to taste
US Customary - Metric

Instructions

  • 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.
    10 pieces snap peas, 3/4 cup carrot, 1 small cabbage
  • Heat a large wok or cooking pot and pour in the cooking oil.
    3 tablespoons cooking oil
  • Sauté the onion and garlic.
    1 piece onion, 1 teaspoon garlic
  • Add the pork and sausage slices and continue to cook for 2 minutes.
    4 oz pork, 1 piece Chinese sausage
  • Add soy sauce and oyster sauce. Stir.
    3 tablespoons soy sauce, 1 tablespoon oyster sauce
  • Pour in chicken broth and water. Add salt and pepper. Let boil. Continue to cook for 5 to 10 minutes.
    1 1/2 cups chicken broth, 3/4 cup water, salt and pepper
  • Add the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
    8 pieces shrimp, 1/2 cup flat leaf parsley
  • Add the flour noodles. Gently toss until the noodles absorb the liquid.
    250 grams flour stick noodles
  • Add the blanched vegetables. Toss and cook for 1 to 2 minutes.
    10 pieces snap peas, 3/4 cup carrot, 1 small cabbage
  • Transfer to a serving plate. Serve.
  • Share and enjoy!

Video

Notes

Scaling up – Double all ingredients for 8 servings. Work in batches if your wok is not large enough.
Noodle brands – Good Life, Excellent, or Hobe flour stick noodles work well. Avoid instant noodle packs.
Wok temperature – Preheat until a drop of water sizzles immediately. Hot wok means better flavor and less sticking.
Serving – Serve immediately while hot with calamansi wedges on the side for squeezing.
Party prep – Slice all ingredients and blanch vegetables the night before. Store separately and cook fresh the day of.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 998mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3234IU | Vitamin C: 54mg | Calcium: 75mg | Iron: 1mg