Pancit Canton is like a Filipino party superstar! It’s always there at birthdays, Christmas dinners, and New Year’s celebrations. From simple street food spots to fancy restaurants, you’ll find it everywhere because we Filipinos just can’t get enough of it.
Well, this noodle dish is all about the delicious mix of flavors and textures. Made with stir-fried noodles, savory meat or seafood, crunchy vegetables, and a flavorful sauce, Pancit Canton hits all the right notes. Plus, it’s super versatile – you can customize it with your favorite ingredients to suit your taste.
Whether you’re craving something comforting on a rainy day or need a hearty dish to feed a crowd, Pancit Canton is always a winner.
Wanting to learn how to cook this savory dish?
Well, you’ve come to the right place! Cooking up a batch of Pancit Canton is easier than you might think. So, grab your ingredients and let’s get started!
Is Pancit Canton Chinese or Filipino Dish?
The origins of Pancit Canton might surprise you. While the name “Pancit” might sound Chinese, this dish has firmly planted its roots in Filipino cuisine. Its name actually comes from the Hokkien word “pian e sit,” which means “convenient food” in Chinese. Introduced to the Philippines by Chinese immigrants, Pancit Canton has evolved over time to become a beloved Filipino favorite.
Why do Filipinos Eat Pancit on Birthdays?
In Filipino culture, Pancit holds a special place, especially during birthdays. It’s believed that serving Pancit during birthday celebrations symbolizes long life and good health. The long noodles represent longevity, and by consuming them during birthdays, Filipinos express their wishes for the celebrant to live a long and prosperous life. So, it’s not just a delicious dish; it’s also steeped in tradition and symbolism, making every birthday celebration extra meaningful.
Pancit Canton Ingredients
- Noodles:
I always start with Canton noodles—they’re the best for my Pancit Canton. They’re those long, chewy noodles that soak up all the delicious flavors of the dish. - Meat/Seafood:
For some protein, I go for shrimp—they add a nice seafood taste. Then, I slice up some chicken breast for that hearty flavor. And I can’t forget about squid balls and kikiam—they’re like Filipino meatballs, and they really amp up the flavor. - Vegetables:
I love adding lots of veggies for color and crunch! Green beans, carrots, and pea pods are my go-to choices. I also toss in some bell peppers for sweetness, and cabbage for that soft, sweet contrast. - Sauce/Seasonings:
I mix up a tasty sauce with fish sauce, soy sauce, and oyster sauce for that perfect savory taste. And to make it even better, I throw in a shrimp cube for extra flavor depth. - Other:
Of course, I need some oil for cooking, and either water or shrimp stock to make everything nice and saucy.
How To Cook Pancit Canton?
Boil the Shrimp
Start by boiling the shrimp in a pot until they’re cooked through. Once they’re done, remove the shrimp from the pot, set aside the meat, and reserve the shrimp stock for later use.
Fry the Squid Balls and Kikiam
In a separate pan, fry the squid balls and kikiam until they’re golden brown. Once they’re cooked, set them aside for now.
Sauté the Aromatics and Chicken
In a large pot, sauté garlic and onion until fragrant. Then, add the chicken strips and let them simmer for a couple of minutes. After that, add the chicken liver and cook for an additional three minutes.
Season the Chicken Mixture
Season the chicken mixture with black pepper and fish sauce. Let it simmer for another two minutes before adding the cooked shrimp.
Add the Vegetables
Once the shrimp turns orange, add the green beans and carrots to the pot. Let them simmer for a couple of minutes before adding the pea pods and bell peppers. Toss everything together and add a cup of shrimp stock or water. Let it simmer until the vegetables are tender.
Cook the Canton Noodles
In another pot, bring four cups of water or shrimp stock to a boil. Once boiling, add soy sauce, oyster sauce, a shrimp cube, and black pepper. Then, add the canton noodles and let them simmer until they absorb the sauce and become tender.
Combine Everything
Once the noodles are cooked, add the sautéed vegetables, fried squid balls, and kikiam to the pot. Toss everything together and let it simmer for a final minute to blend the flavors.
Serve
Transfer the cooked Pancit Canton to a serving plate and enjoy your delicious meal!
Best To Serve Pancit Canton With
Fried Lumpia (Spring Rolls)
I find that crispy fried lumpia adds an extra crunch and variety to my Pancit Canton. The savory filling complements the noodles perfectly.
Pandesal (Filipino Bread Rolls)
Soft and fluffy pandesal rolls are a delightful addition to my Pancit Canton meal. They’re perfect for soaking up the delicious sauce and adding a hint of sweetness.
Filipino Barbecue Skewers
Grilled Filipino barbecue skewers, with their smoky and slightly sweet flavor, are a favorite of mine to serve alongside Pancit Canton. They complement the savory noodles perfectly.
Saba Banana Turon
For a sweet ending to my Pancit Canton meal, I like to serve saba banana turon. The crispy, caramelized exterior and sweet, soft interior make it a delightful treat.
Frequently Asked Questions
To prevent Pancit Canton from becoming mushy, do not overcook the noodles. Boil them until they are just al dente, as they will continue to cook when mixed with the stir-fried ingredients. Also, avoid over-stirring the noodles during the final mixing.
Yes, Pancit Canton can be made vegetarian or vegan by omitting meat and using plant-based protein alternatives like tofu or seitan. Ensure the sauces used do not contain animal products and substitute with vegan-friendly options if necessary.
Leftover Pancit Canton should be stored in an airtight container in the refrigerator. It can last for up to 3-4 days. To reheat, you can use a microwave or stir-fry it in a pan until heated through. Add a little water or broth if it appears dry.
Yes, leftover meat such as roasted chicken, pork, or beef can be used in Pancit Canton. Shred or slice the meat into small pieces and add it to the dish during the stir-frying process to warm it through.
Pancit Canton
Ingredients
- 1 cup Oil
- 1 cup Squid Ball (Sliced)
- 1 cup Kikiam (Sliced)
- 250 grams Chicken Breast (Strips)
- 3 tbsp Fish sauce
- 250 grams Shrimp small (Peeled)
- 10 pieces Green Beans/Baguio Beans (Sliced)
- 1 piece Carrot large (Julienne)
- 15 pieces Pea Pods/Sitsaro
- 1 piece Bell Pepper large (Sliced)
- 4 cups Water/Shrimp Stock
- 1 piece Cabbage large (Chopped)
- 3 tbsp Soy Sauce
- 3 tbsp Oyster Sauce
- 1 piece Shrimp Cube
- 500 grams Canton Noodles
Instructions
- In a pot, boil the shrimp until cooked. Remove the shrimp, set aside the meat, and reserve the shrimp stock.
- In a pan, fry the squid balls and kikiam, then set aside.
- In a large pot, sauté garlic and onion, then add the chicken strips. Let it simmer for two minutes before adding the chicken liver.
- After three minutes, add black pepper and fish sauce. Let it simmer for two more minutes, then add the shrimp.
- Once the shrimp turns orange in color, add the green beans and carrots. Allow it to simmer.
- After two minutes, add the pea pods and bell peppers. Toss them together, then add a cup of shrimp stock or water. Let it simmer.
- After one minute, add the chopped cabbage. Toss and let it cook until the vegetables are tender. Transfer the sautéed vegetables to a bowl and set aside.
- In another pot, bring four cups of water or shrimp stock to a boil.
- Once boiling, add three tablespoons of soy sauce, three tablespoons of oyster sauce, one shrimp cube, and a tablespoon of black pepper.
- Add the canton noodles, toss, and let it simmer until the noodles absorb the sauce and become tender.
- Add the sautéed vegetables, fried squid balls, and kikiam. Toss together and let it simmer one last time.
- Transfer to a plate and serve!
Notes
