Go Back
+ servings

Squid Ball Pancit Canton Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4
Author: Vanjo Merano


  • 1/2 lb ~250g pancit canton noodles (flour noodles)
  • 1 medium yellow onion sliced
  • 4 cloves garlic crushed
  • 1/2 cup chopped parsley
  • 3 tablespoons cooking oil
  • 12 pieces squid balls sliced into quarters
  • 4 pieces lobster balls sliced (optional)
  • 1/2 cup carrots julienne
  • 1/2 small cabbage chopped
  • 1 1/2 cup chicken stock or broth
  • 3 to 4 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper


  • Heat the cooking oil in a wok. Saute the garlic, onion, and parsley. Add the ground black pepper.
  • Add the squid and lobster balls. Stir fry for 2 to 3 minutes.
  • Add the chopped cabbage and carrots. Toss. Cook for 5 minutes or until the vegetables starts to soften.
  • Pour-in the soy sauce and chicken broth. Let boil.
  • Lay the flour noodles over. Cover the wok. Let it stay for 1 to 2 minutes. This will let the flour noodles absorb the steam, which will make it soft and easy to handle.
  • Remove the cover and gently toss the noodles. Makes sure that all the ingredients are well incorporated. Cook until the liquid dries up.
  • Squeeze some lime, and then toss some more.
  • Serve. Share and enjoy!


Serving: 4g