Pancit Canton

What You'll Need

Ingredients

• 1400 g pancit canton (dried egg noodles)
• 2200 g pork belly or shoulder, thinly sliced
• 3200 g medium shrimp, peeled and deveined
• 41 cup chicken liver, sliced (optional)
• 51 medium carrot, julienned
• 61 cup cabbage, shredded
• 71 cup snow peas or string beans
• 81 medium onion, sliced
• 94 cloves garlic, minced
• 103 tbsp soy sauce
• 112 tbsp oyster sauce
• 122 cups chicken broth
• 132 tbsp cooking oil
• 14Salt and pepper to taste
• 15Calamansi or lemon, for serving

Step by Step

How to Cook

1. 1

   Soak pancit canton noodles in warm water for 5 minutes to soften slightly. Drain and set aside.

2. 2

   Heat oil in a large wok or pan over high heat. Sauté garlic and onion until fragrant.

3. 3

   Add pork and cook until lightly browned. Add chicken liver if using and cook for 2 minutes.

4. 4

   Add shrimp and cook until pink, about 2 minutes.

5. 5

   Add carrots and snow peas. Stir-fry for 2 minutes.

6. 6

   Pour in chicken broth, soy sauce, and oyster sauce. Bring to a boil.

7. 7

   Add the softened noodles. Toss continuously, letting the noodles absorb the broth.

8. 8

   Add cabbage and stir-fry for another 2 minutes until noodles are cooked through and sauce is absorbed.

9. 9

   Season with salt and pepper. Serve immediately with calamansi wedges.