Pancit Canton
The birthday noodle. Filipino superstition says long noodles mean a long life, which is why no celebration table is ever without a platter of this.
- Time
- 35 mins
- Serves
- 6
- Steps
- 7
- Ingredients
- 11
Method
- 01
Saute the garlic and onion in oil until soft, then add the chicken and cook 5 minutes.
- 02
Add the shrimp and cook just until pink, then scoop everything out and set aside.
- 03
Pour the stock into the same pan with the soy and oyster sauce and bring to a boil.
- 04
Add the carrot and the thick parts of the cabbage and cook 2 minutes.
- 05
Add the dry noodles straight into the simmering stock. Keep turning them with tongs as they soften and drink up the liquid, about 5 minutes.
- 06
When almost all the stock is absorbed, fold the meat, shrimp, snow peas and remaining cabbage back through.
- 07
Serve on a big platter with calamansi halves - the squeeze of citrus at the table is what makes it.
Cooking Tips
- Add the dry noodles straight into the simmering stock and keep turning them as they drink it up.
- Stop while there is still a little liquid in the pan; the noodles keep absorbing after the heat goes off.
Ingredient Substitutions
- Shrimp, chicken or both - pancit takes whatever is around.
- Calamansi is traditional; lemon or lime at the table works nearly as well.
What to Serve With It
- Serve on a platter with calamansi halves. The squeeze of citrus at the table is what makes it.
Storage and Reheating
- Keeps 3 days. Reheat in a pan with a splash of stock, as the noodles stiffen when cold.
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