this Pancit Canton Recipe is oily and cooked with pork or beef liver, pork or chicken meat, cabbage and carrots that are half-cooked, Kinchay (parsley) which is optional and seasoned with soy sauce and pepper. Calamansi juice is also added to give it a sour twist. You can also add some boiled eggs on top of the dish before serving if you wish.
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
1 Kilo Canton noodles
½ lb pork belly, cut into strips
1 pc chicken breast, cut into strips
Raw shrimps, deveined
2 medium carrots, julienned
8 pcs green beans, cut into diagonal strips
½ medium cabbage, cut into strips
1 small onion, sliced
3 cloves garlic, minced
¼ cup soy sauce (adjust according to taste)
4 cups chicken broth
Salt and Pepper to Taste
Heat a Large Pan.
Salt pork belly with 1/8 tsp salt and let it brown. Let fat dissolve and come out.
This step takes about 8-10 minutes. Discard oil leaving only 2 tbsp for sauteing.
Saute Chicken breast until brown (max. 4 minutes)
Add Shrimps and cook for 3 minutes.
Saute Garlic and Onions for 3 Minutes.
Add Carrots and Green beans.
Sauté for 3-5 minutes then add the soy sauce and ground black pepper.
Cook for 2 minutes till halfway done but please do not overcook.
Put Pancit into a container and set aside.
Pour 4 Cups of Chicken broth in a Pan where you saute the meat and the vegetables and let boil.
Add Pancit Canton and Cabbage.
Lower heat to medium-low and mix.
Cook for 2-5 Minutes.
Add the sauteed meat and veggies to the Skillet and mix until cooked and dried up.
Serve hot. Best served with Kalamansi
This video shows another recipe for Filipino Pancit Canton.
You can adjust the recipe itself by adding or removing some ingredients like the Green beans or the Carrots. Can be cooked with Pork if no Shrimp and Chicken available.
Saturated Fat:11.5 g
Unsaturated Fat:7.5 g
Trans Fat:0 g
Keywords: birthday meal, noodles, street food, easy preparation, traditional