Pancit Canton is a popular dish in the Philippines made of wheat noodles stir fried with chicken, pork, shrimps, and a medley of vegetables.
Stir fried noodles are a staple at our house. They make a satisfying lunch, especially during the summer months when the boys are home. Dried noodles make up for the lack of fresh noodles here in the Prairie. I store a variety of dried noodles in my pantry so that I have it on hand for a quick and easy meal.
Pancit Canton
Pancit Canton is a type of prefried wheat flour noodles made in the Philippines. These noodles are very easily available here. They come packaged in half pound and one pound sizes. So far I have used them in my Clay Pot Noodles and Cantonese Style Fried Noodles in place of yee meen or yee-fu meen.
Pancit Canton – an all-time Filipino Favorite
It is now time to cook the all-time Filipino favorite known simply as Pancit Canton. This dish can often be found in Filipino gatherings and potlucks. It reminds me of the Hokkien (Fujianese) birthday noodles, also known as longevity noodles usually prepared during a birthday feast to symbolize long life.
Pancit Canton is a very tasty dish cooked with a medley of meats and vegetables. Ingredients commonly used are chicken, pork, shrimps, mushrooms, carrots, cabbage, and snow peas. All or any combination of those mentioned would work. Since I do not have snow peas on hand, I put in some thinly sliced green onions to give it a contrast of colors.
The shredded vegetables are usually parboiled and added towards the end. I have skipped that step and simply added the vegetables together with the noodles. It works just as well as shredded vegetables cook very quickly. Chicken stock is used to soften the noodles for even greater flavor. The noodles were really tasty and my boys made short work of it. 🙂
Tools Used in Making This Pancit Canton
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• T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
• Cuisipro Stainless Steel Measuring Cup and Spoon Set
Pancit Canton
Ingredients
- 4 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 red onion (thinly sliced)
- 8 oz chicken breast (sliced) (225g)
- 4 shitake mushrooms (soaked and thinly sliced)
- ¼ tsp ground pepper
- 4 tbsp soy sauce
- 2 tbsp fish sauce
- 2¾ cups chicken stock (660ml)
- 8 oz shrimps (peeled and deveined) (225g)
- 2 medium carrots (julienned)
- 1 lb pancit canton / dried wheat noodles (450g)
- 8 oz cabbage (thinly sliced) (225g)
- 3 green onions (cut into 2 inch lengths)
Instructions
- Heat vegetable oil in a large pan. Fry garlic and onion for 1 to 2 minutes. Add chicken breast, shitake mushrooms, and ground pepper and continue to fry for another 3 minutes.
- Stir in soy sauce and fish sauce. Add chicken stock and bring it to a boil.
- Add shrimps and carrots. Allow ingredients to cook for 2 minutes.
- Then add noodles and cabbage. Allow noodles to cook and soften. Stir to get ingredients well mixed. This should take 4 to 5 minutes.
- Add green onions. Turn off heat and serve immediately.
Nutrition
Enjoy…..and have a wonderful day! 😎
mjskit says
Oh how I love your noodle dishes! What a healthy and delicious meal!
Biren says
Aww…thanks MJ! We do love noodles and so I cook it often especially for lunch when the boys are home.
Jeannie says
That looks yummy! I seldom cook noodles because can easily eat this at the restaurants:D
Biren says
I know…you guys are so fortunate out there. You can easily get a bowl of delicious noodles any time of the day. I miss that convenience.
Ramona says
I have seen these noodles… now I must buy them and try this out. It looks wonderful. 🙂
Biren says
These noodles are really good to have in the pantry as they come in handy for quick meals. 🙂
Nasifriet says
Oh, I remember these noodles! I was trying to describe the difference with beehoon and mee hoon with a Filipina friend (colleague). I told her bee hoon is rice-based and mee hoon is egg-based. She told me the mee hoon in the Phil is calle ” Pancit Canton” :-D. This is a lovely dish, Biren… A lot of the dishes in the Phil, if not Chinese influenced are Spanish orientated. Next time I see Pancit Canton, will get a packet or two. The idea of making claypot noodles with them is fantastice 😉
Biren says
I thought beehoon and meehoon are the same, just spelled differently. The only way to know for sure is to use the Chinese characters. Yes, this pancit canton noodles are also great for clay pot noodles. It is a great substitute for “yee fu meen”.