Pancit Canton is a Filipino adaption of the Chinese Lo Mein noodle dish. Centuries ago, noodles were introduced to the Philippines by the Chinese. The word “pancit” or “pansit” is derived from “pan-sit/pian-sit”, a Philippine Hokkien (dialect primarily spoken by Chinese Filipinos) that means “wonton”. Pancit Canton is just one of the many noodle dishes (like pancit lomi, palabok, bihon, misua odong, and so on) that evolved over the years as different types of noodles were also made. Today, we will focus our attention on making Pancit Canton!

There are various techniques in cooking pancit canton like saute', broth or braised. In this recipe, I will be doing saute-ing and stir-frying. The vegetables and proteins are cooked separately in a wok or pot. The ingredients are then gently tossed together with the already cooked noodles until heated through over high or medium-high heat. For the sauce, it is either chicken stock or water with some soy sauce. The noodles are made from wheat flour with or without eggs. Others use egg noodles or yakisoba noodles. In this recipe, I opt out of using the yakisoba noodles that are made from wheat flour, kansui (lye water), and water (no eggs). I prefer this type as they are not salty at all and it has a very subtle texture.

Pancit Canton is every Filipino's all-time favorite noodle dish present on all occasions from birthdays, family gatherings, holidays. It is even enjoyed for mid-day snacks, lunch, or dinner at eateries, school cafeterias, food stalls, street vendors just to mention a few. It is every household's go-to party food, most especially on birthday celebrations. The crunchy vegetables add a touch of freshness to the dish. The sweet and savory Chinese sausage with the tenderness of the chicken pieces satisfies the taste buds.

You can buy the yakisoba noodles at any of your local grocer. The Chinese sausge can be found at your nearest Asian store. And, without further ado, join me in making them. Let's get started!


Ingredients
Fried Shrimp
• 6 large shrimp (shells on, heads removed)
• Pinch of salt
• 1 tbsp cornstarch (or corn flour)
• 1-2 tbsp olive oil (use any oil available to you)

Stir-Fried Protein
• 3 lap xuong or Chinese sausages, thinly sliced
• ½ lb chicken, cut into bite-sized pieces (I used tenders and thighs)
• 1-2 pinch salt

Stir-Fried Vegetables
• 4 oz matchsticks carrots (or regular carrots cut into matchsticks)
• 6 stalks celery, thinly sliced
• 4 oz snow peas, ends trimmed
• ½ large green bell pepper, thinly sliced
• ½ large red bell pepper, thinly sliced
• 1 tsp ground black pepper
• ½ tsp salt
• 8 oz cabbage, sliced

Sauce Mixture
• 1 tbsp olive oil
• 1 large shallot, sliced
• 4 garlic cloves, crushed and sliced
• 2 cups chicken stock (I used low sodium. Use water if preferred)
• ¼ cup toyo or soy sauce (I used light soy sauce)
• 35 oz wheat flour or yakisoba noodles (use egg noodles if prefer)
• Salt and pepper (adjust to taste)

Garnish
• 4 stalks spring onions, cut thinly


Items You'll Need
• Large wok or pot
• Wooden spoons
• Mixing bowls
• Measuring cups, spoons, bowls
• Knife
• Plates
• Cutting board
• Forks


☼Time Stamps☼
00:00 – Intro
00:19 – The Ingredients
00:25 – Cook the Protein/Meat
01:59 – Stir-fry the Vegetables
02:56 – Cook the Wheat Flour Noodles
03:38 – Combine the Pancit Canton Ingredients
04:17 – Taste test and end remarks


Printable instructions can be found on our website @ https://www.happyfeetsandpaws.com/my-recipes-and-cooking/

#NewRecipeEveryWeek #HappyFeetsAndPaws


Music
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Website: maxkomusic.com
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