Pancit Canton
The birthday noodle, present at every Filipino celebration and quite a few ordinary Tuesdays. Long strands for long life, which is the most persuasive argument for noodles ever made.
- Total time
- 16 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Fry the garlic and onion in 2 tbsp oil over high heat for 1 minute, add the chicken, and stir-fry for 5 minutes until cooked through to 75C with no pink at the centre.
Add the prawns and cook for 2 minutes until completely opaque and firm, then scoop the chicken and prawns out onto a plate.
Pour the stock, soy sauce and oyster sauce into the same pan and bring to a boil.
Add the dry noodles and the carrot, and simmer for 4 to 5 minutes, tossing constantly, until the noodles have drunk almost all the liquid.
Fold the cabbage and the reserved meat back in and toss over high heat for 2 minutes until the cabbage is tender-crisp and the pan is nearly dry.
Serve with lemon wedges, which are not a garnish but a required ingredient.
Read all that and thought “absolutely not”?
Completely fair. Pancit Canton is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.