Pancit Canton
Pancit Canton is a vibrant and flavorful Filipino stir-fried noodle dish that's perfect for family gatherings, weeknight dinners, or celebrations. This recipe features tender egg noodles tossed with succulent chicken strips, juicy shrimp, and an array of colorful vegetables like carrots, green beans, cabbage, and red bell peppers. The dish is infused with bold umami flavors from a savory sauce made with soy sauce, oyster sauce, and chicken broth. Quick and easy to prepare in under an hour, Pancit Canton is a complete one-pan meal that's hearty, satisfying, and packed with nutrients. Serve it hot with a squeeze of calamansi or lime for a zesty finish that ties all the flavors together. Perfect for fans of stir-fry dishes, this classic Filipino comfort food is a must-try! Keywords: Pancit Canton, Filipino noodles, stir-fried noodles, easy dinner recipe, Filipino cuisine.
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Recipe Information
Ingredients
- 250 grams egg noodles (Pancit Canton)
- 200 grams boneless chicken breast
- 150 grams shrimp, peeled and deveined
- 1 medium carrot, julienned
- 100 grams green beans, sliced
- 100 grams cabbage, shredded
- 1 medium red bell pepper, sliced into strips
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth
- 3 tablespoons cooking oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 for serving calamansi or lime wedges
Instructions
Prepare the ingredients: julienne the carrot, slice the green beans, shred the cabbage, and slice the red bell pepper. Chop the onion and mince the garlic. Cut the chicken breast into thin strips.
In a pot of boiling water, cook the egg noodles according to the package instructions until al dente, usually for about 3-4 minutes. Drain and set aside.
In a large skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Add the chicken strips and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another tablespoon of oil. Sauté the chopped onion and minced garlic until fragrant, about 2 minutes.
Add the shrimp to the skillet and cook until they turn pink, approximately 3 minutes. Remove the shrimp from the skillet and set aside with the cooked chicken.
In the same skillet, add the julienned carrots, sliced green beans, shredded cabbage, and red bell pepper strips. Sauté the vegetables for about 5 minutes or until they begin to soften.
Return the cooked chicken and shrimp back to the skillet with the vegetables.
Pour in the soy sauce, oyster sauce, and chicken broth into the skillet. Stir well to combine all the ingredients.
Add the cooked egg noodles to the skillet and toss everything together until well combined and the noodles are heated through.
Season with salt and black pepper, adjusting to taste.
Transfer the pansit to a serving platter. Serve the Pancit Canton hot with calamansi or lime wedges on the side.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 26.8 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
