Pancit Canton Recipe (Filipino Stir-Fried Noodles)

Filipino stir-fried noodles with meat, vegetables, and a savory sauce.

Course Breakfast, Main Course, Side Dish, Snack

Cuisine Filipino

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 310kcal

Cost $8-$10

If using fresh pre-cooked noodles, rinse quickly in hot water to loosen them.
If using dried noodles, set aside 3 cups of water and keep some hot water nearby, if needed.
In a bowl, mix the soy sauce, fish sauce, chicken base or bouillon, and 1 cup water.
Heat a little oil in a wok or large skillet over medium-high heat.
Cook the mushrooms for about 1 minute, until lightly browned. Set aside.
In the same pan, cook the Chinese sausage for about 1 minute, then set aside.
Season the shrimp with salt and pepper. Add to the same pan, with a little more oil if needed.
Cook for about 1 minute, just until partly cooked. Transfer to a plate.
Add a little more oil if needed, then sauté the garlic and onion until softened.
Add the carrot and a little of the sauce. Let it come to a boil.
If using dried noodles, pour in the rest of the sauce along with 3 cups of water.
Add the noodles and toss for about 3 minutes, just until heated through and most of the liquid is absorbed.
If it looks dry, add a splash of hot water.
If using dried noodles, cook a little longer, about 5 minutes, or until tender.
Add the cabbage, then return the mushrooms, sausage, and shrimp to the pan.
Toss everything together, then turn off the heat.
Add the scallions, a little black pepper, and cilantro, if using.
Serve with lemon, calamansi, or vinegar on the side.

Pancit canton noodles: I used pre-cooked lo mein noodles, which are thicker and more yellow, but work well here.
Proteins: Chicken, pork, shrimp, Chinese sausage, fish balls, squid balls, or tofu all work. Sear first for better flavor. Boiled quail eggs are also good here.
Vegetables: I used shiitake mushrooms, carrots, and cabbage, but green beans, snow peas, celery, or bok choy also work.
Seasonings: I used soy sauce (regular and dark), fish sauce, and chicken base mixed with water. Oyster sauce is also a good addition. If using shrimp, you can make a quick stock with the shells instead. Taste and adjust as needed.