If you’ve ever been to a Filipino party, have Filipina/o friends, family or co-workers or enjoyed a meal at a pinoy restaurant, one dish you’ve most likely come across and fell in love with is pancit.
Considered a culinary pride and joy of our culture, Pancit is a classic Philippine favourite dish and comfort food that is relatively easy to make and that can feed so many. Because of this, pancit is often made and served during special occasions and holidays.
Pancit can be made with different noodles like thin rice noodles “bihon” or wheat noodles “canton” and typically has a protein (chicken, pork, shrimp and/or cooked tofu), onions, garlic, carrot, cabbage, snow peas, spices/sauces and such and tossed with the soaked noodles.
My favourite is usually a mix of canton noodles and bihon noodles but my kids love pancit canton. Pancit Canton or literally translated as “cantonese noodles” and is the Filipino interpretation of Chinese stir-fried noodles. Canton noodles are great to make in larger batches at home as they stay tastier and fresher longer when kept in the fridge than bihon (thin rice noodles).
This recipe is extremely easy to put together and you can mix up different proteins and veggies that suit you and your family’s taste. I personally love adding marinated pork (which is made in advance, cooked and cut up in small cubes) and cooked fish/shrimp balls with snow peas, carrots and cabbage. My children love shredded chicken in their pancit. Finish by squeezing a bit of lemon or calamansi (if you can get your hands on some) on top for a nice citrusy flavour boost. Many of the ingredients in this dish can be easily found at your local Asian grocers or in the Asian aisle at your favourite grocery store.
As I type I have a warm bowl of pancit canton right next to me and believe me when I tell you it is hard not to have a second bowl. It’s incredibly delicious and pairs really well with Lumpia (Filipino spring rolls – check out my recipe here).
- 2 tbsp of canola oil
- 1 onion, chopped
- 3 cloves of garlic, crushed
- 1 package of pancit canton noodles (wheat noodles)
- 2 cups of chicken broth
- 2 tbsp soy sauce
- Salt and pepper to taste
- 2 calamansi or lemons, sliced
- 1 cup of cooked marinated pork, cut in small cubes or strips
- 1 cup of chicken (white or dark), boiled and shredded
- 1 cup of shrimps, shelled and deveined
- 1 cup of cooked tofu
- 1 cup of fish/shrimp balls
- 1 cup of chinese sausage (optional - adds a little sweetness)
- 2 cups of cabbage, shredded
- 1 cup of sweet peas (chicharo)
- 1 medium carrot, cut into small strips
- 1) Sauté garlic and onions in a wok on medium heat
- 2) Add protein ingredients of choice and stir and cook for 3-5 minutes until protein is fully cooked (particularly shrimp)
- 3) Add soy sauce and simmer for 2 minutes
- 4) Add chicken broth and salt and pepper to taste
- 5) Add vegetables of choice and cook for 3-5 minutes
- 6) Add pancit canton noodles, mix well and cook on lower heat until all broth is absorbed by noodles.
- Serve hot with sliced calamansi or lemon
- - I like to purchase a packed of Pancit canton powder mix and add a little sprinkling in replacement of the salt to amplify the taste.
- - I typically purchase the frozen and cooked fish ball assortment packs which comes with shrimp balls as well. Just bake them for a few minutes and then slice to add to the pancit.