Hello, lovely readers!
Today, I’m excited to share with you a dish that has quickly become a favourite in our home: Pancit Canton, a delicious and flavourful Filipino stir-fried noodle dish. Whether it’s for a quick weeknight dinner or a delightful weekend lunch, Pancit Canton is versatile, easy to make, and packed with vibrant flavours.
I first encountered Pancit Canton during a trip to the Philippines with my wife. We were visiting some friends in Manila, and they introduced us to this delightful noodle dish at a local restaurant. From the very first bite, we were hooked. The combination of tender noodles, savoury chicken, succulent shrimp, and crisp veggies all tossed together in a rich, umami-packed sauce was simply irresistible. Once we returned to the UK, I knew I had to recreate this dish at home.
What I love most about Pancit Canton is how you can play around with the ingredients. You can keep it simple with just the basics, or you can add more veggies and proteins depending on what you have in your fridge. It’s also a fantastic way to use up any leftover vegetables!
The key to a great Pancit Canton is in the balance of flavours – the savoury notes from soy and oyster sauce, the slight sweetness from the vegetables, and the hint of freshness from the lemon wedges that you squeeze over just before eating. Trust me, it’s a game changer!
So, without further ado, let’s dive into the recipe. Gather your ingredients, and let’s get cooking!
**Ingredients:**
– 200g egg noodles
– 200g boneless chicken thigh, sliced
– 100g shrimp, peeled and deveined
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon fish sauce
– 1 medium onion, sliced
– 3 cloves garlic, minced
– 1 medium carrot, julienned
– 100g green beans, chopped
– 1 red bell pepper, sliced
– 100g cabbage, shredded
– 2 tablespoons vegetable oil
– 300ml chicken broth
– 1 teaspoon sesame oil
– 1 spring onion, chopped (for garnish)
– 1 lemon, sliced into wedges (for serving)
– Salt and pepper to taste
**Method:**
1. **Cook the egg noodles:**
– Boil a pot of water and cook the egg noodles for 3-4 minutes until tender but firm. Drain and set aside.
2. **Prepare the sauce:**
– In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon fish sauce. Set aside.
3. **Stir-fry the chicken and shrimp:**
– Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
– Add the sliced chicken thigh and cook for 3-4 minutes until no longer pink.
– Add the shrimp and cook for another 2-3 minutes until pink and cooked through. Remove from the pan and set aside.
4. **Sauté the vegetables:**
– In the same pan, add another tablespoon of vegetable oil.
– Sauté the sliced onion and minced garlic for 1-2 minutes until fragrant.
– Add the julienned carrot, chopped green beans, and sliced red bell pepper. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
– Add the shredded cabbage and continue to cook for another 2 minutes until wilted.
5. **Combine ingredients:**
– Return the cooked chicken and shrimp to the pan.
– Pour in the prepared sauce and 300ml chicken broth. Stir well to combine.
– Add the cooked egg noodles and gently toss to evenly coat the noodles with the sauce and vegetables.
– Drizzle 1 teaspoon of sesame oil over the noodles and mix well.
6. **Final touches and serve:**
– Season with salt and pepper to taste.
– Transfer the Pancit Canton to a serving platter.
– Garnish with chopped spring onion and lemon wedges.
Now, sit back and enjoy your creation! This delectable dish is sure to transport your taste buds straight to the streets of Manila. Happy cooking!
Until next time,
Al
Ingredients
– 200g egg noodles
– 200g boneless chicken thigh, sliced
– 100g shrimp, peeled and deveined
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon fish sauce
– 1 medium onion, sliced
– 3 cloves garlic, minced
– 1 medium carrot, julienned
– 100g green beans, chopped
– 1 red bell pepper, sliced
– 100g cabbage, shredded
– 2 tablespoons vegetable oil
– 300ml chicken broth
– 1 teaspoon sesame oil
– 1 spring onion, chopped (for garnish)
– 1 lemon, sliced into wedges (for serving)
– Salt and pepper to taste
Method
1. Cook the egg noodles:
– Boil a pot of water and cook the egg noodles for 3-4 minutes until tender but firm. Drain and set aside.
2. Prepare the sauce:
– In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon fish sauce. Set aside.
3. Stir-fry the chicken and shrimp:
– Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
– Add the sliced chicken thigh and cook for 3-4 minutes until no longer pink.
– Add the shrimp and cook for another 2-3 minutes until pink and cooked through. Remove from the pan and set aside.
4. Sauté the vegetables:
– In the same pan, add another tablespoon of vegetable oil.
– Sauté the sliced onion and minced garlic for 1-2 minutes until fragrant.
– Add the julienned carrot, chopped green beans, and sliced red bell pepper. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
– Add the shredded cabbage and continue to cook for another 2 minutes until wilted.
5. Combine ingredients:
– Return the cooked chicken and shrimp to the pan.
– Pour in the prepared sauce and 300ml chicken broth. Stir well to combine.
– Add the cooked egg noodles and gently toss to evenly coat the noodles with the sauce and vegetables.
– Drizzle 1 teaspoon of sesame oil over the noodles and mix well.
6. Final touches and serve:
– Season with salt and pepper to taste.
– Transfer the Pancit Canton to a serving platter.
– Garnish with chopped spring onion and lemon wedges.
7. Enjoy immediately!
