Pancit Canton
Stir-fried egg noodles with chicken, shrimp, and vegetables in a soy-garlic sauce.
Serves 6
Prep 20 min
Cook 20 min
Ingredients
- 8 oz pancit canton or egg noodles
- 1/2 lb boneless chicken breast, sliced thin
- 1/2 lb shrimp, peeled
- 3 tablespoons oil, divided
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 carrot, cut in matchsticks
- 2 cups cabbage, shredded
- 1 cup snow peas
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 cups chicken stock
- 1 lemon or calamansi, cut in wedges
Steps
Step 1. Cook the chicken in 1 tablespoon of oil for 4 minutes until cooked through and no longer pink. Add the shrimp for 2 minutes until pink and opaque. Remove both.
Step 2. Heat the remaining oil. Cook the onion and garlic for 2 minutes. Add the carrot, cabbage, and snow peas and stir 3 minutes.
Step 3. Pour in the soy sauce, oyster sauce, and stock and bring to a simmer.
Step 4. Add the noodles and toss for 4 to 5 minutes until they absorb the sauce and are tender. Return the chicken and shrimp. Serve with lemon wedges.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.