Pancit Canton

Posted byNoriePosted inLegumes, Pancits, Pastas and Rice, Recipe, SnacksTags:

Pancit Canton is another kind of pancit that was introduced eons ago by the Chinese immigrants from Canton, China to the Philippines, thus named it Pancit Canton.

It is cooked or garnished traditionally with meat like shrimp or shredded chicken but I made it without any meat so it would be fitting to serve to vegetarians.  I did not find much difference in flavor when I did not put any meat or shrimp.

The vegetables ordinarily used in this pancit are the same as the Pancit Bihon, such as cabbage, snow peas, green beans, carrot sticks, etc. 

I think Canton noodles are flour egg noodles.

Pancit Canton noodles can also be mixed with Pancit Bihon (Rice noodles).

  • 1 pkg. Pancit Canton
  • 2 cloves garlic minced
  • 1 small onion sliced thin vertically
  • 1 carrot julliened
  • 1 stalk celery sliced thin diagonally
  • 2 green onions sliced thin diagonally
  • About 3 to 4 cups of mixed cut up vegetables such as cabbage and green beans (My favorite vegetables to include are sliced chayote squash and a few spinach leaves)
  • ½ tsp. salt, ½ tsp. black pepper
  • 1 TBS Oyster sauce
  • 1 tsp. Aji Mirin (optional)
  • 1 cube chicken or shrimp bouillon cube
  • Some shrimp (optional)
  • 1 cup water or 1 cup chicken broth
  • 1 TBS. cooking oil

Boil water in a large pot and drop in the noodles and boil for 2 minutes. Start timing when it returns to boiling. Drain and set aside.

Heat the oil in a wok or a non-stick skillet.  Sauté the onions and garlic until onions are soft and translucent.  Add the shrimp and cook until pink.  Drop in the celery, carrots, green onions and green beans if using.  Sauté for a minute then add 1 cup of water.  Add the chicken bouillon and boil until dissolved.  Stir in the oyster sauce and Aji Mirin and black pepper and salt.  Add the cabbage and cook, stirring until wilted.  Remove from the wok with a wire strainer leaving the juice in the wok.  Reduce heat and drop in the canton noodles and stir often to prevent sticking and burning.  Heat until almost dry then add the vegetables back.  Stir once or twice and transfer to a serving dish making sure all the water was absorbed.    

The vegetables I used in the pictures below are non- traditional and I have not seen them used by anybody.  They are Chayote squash, some chopped spinach, together with carrots and celery.  I really found that the pancit is tastier with a hint of sweetness from the chayote. Therefore, you can use any combination of your favorite vegetables.