Pancit Canton with Hamon (Easy Leftover Ham Recipe)
Stir-fried noodles made with egg noodles, leftover hamon, vegetables, and a savory sauce.
Servings 8
Calories 389kcal
Cost $8-$10
Equipment
- Large wok or wide pan
Ingredients
- 1 pound dry pancit canton noodles
- 3 cups water more as needed
- 2 tablespoons soy sauce dark or regular
- 1 tablespoon oyster sauce or fish sauce
- 1 teaspoon chicken, pork, or shrimp base (or bouillon)
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 medium carrot julienned
- A bunch of Chinese celery chopped (separate stalks and leaves)
- 2 cups shredded cabbage
- 1 cup snap peas
- 2-3 cups leftover hamon sliced or julienned
- Black pepper to taste
- Scallions sliced or chopped
- Lemon or calamansi juice to taste
- Neutral oil for sautéing
Instructions
- Lightly sear the ham: Heat a little oil in a wok over medium high heat. Add the ham and cook briefly until lightly browned. Set aside.
- Mix the sauce: In a bowl, combine 3 cups of water, soy sauce, oyster sauce, and chicken base. Stir and set aside. Keep extra hot water nearby.
- Sauté the aromatics: In the same pan, sauté garlic and onion until softened and fragrant.
- Cook firm vegetables: Add carrots and Chinese celery stalks. Cook for about a minute. Return the ham to the pan.
- Add the sauce: Pour in the sauce and bring to a boil. Taste and adjust seasoning if needed.
- Add the noodles: Add dried pancit canton noodles directly to the boiling sauce. Keep tossing for 3–5 minutes until tender and most of the liquid is absorbed. Add hot water as needed.
- Add quick-cooking vegetables: Add cabbage, snap peas, and Chinese celery leaves. Toss just until wilted and the ham is heated through.
- Season and serve: Season with black pepper and top with scallions. Serve with calamansi or lemon juice.
Video
Notes
- Noodles: Dry pancit canton is classic and cooks directly in the sauce. Fresh lo mein works just as well — rinse briefly with hot water to loosen, then drain.
- Hamon: You can also use pork, chicken, shrimp, Chinese sausage, rotisserie chicken, or lechon kawali.
- Vegetables: Use what you have. Green beans, bok choy, napa cabbage, or bell peppers all work well.
- Seasonings: I use dark soy sauce, oyster sauce, and chicken base. You can use regular soy sauce and fish sauce. Pork or shrimp stock works too.
- Use a wide pan so noodles cook evenly.
- Keep hot water nearby in case the pan dries out.
- Add cabbage and snap peas last so they stay crisp.
- Taste before serving and adjust with soy sauce or calamansi.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat with a splash of water.
Nutrition
Calories: 389kcal | Carbohydrates: 45g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 814mg | Potassium: 353mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1460IU | Vitamin C: 16mg | Calcium: 47mg | Iron: 2mg