Pancit Canton is a classic Filipino dish made with stir-fried noodles, chicken, vegetables, and a savory sauce. It’s a versatile dish that can be enjoyed as a main course or a side dish. The beauty of Pancit Canton lies in its simplicity and ability to be customized with your favorite ingredients.
How Many People Does This Recipe Serve?
This recipe yields enough for 4-5 people.
Ingredients:
- Noodles:
- 10 oz block dried egg noodles (like pancit canton or mbihon)
- Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into strips
- Marinade:
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground black pepper
- 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
- Vegetables:
- 1 cup carrots, julienned
- 1 cup broccoli florets
- 1 cup red bell pepper, julienned
- 1/2 cup green beans, cut into 1-inch pieces
- 1 onion, sliced
- 2 cloves garlic, minced
- Pancit Sauce:
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon fish sauce (optional)
- 1 tablespoon white vinegar
- 1/2 teaspoon ground black pepper
- 1 teaspoon cornstarch
- Garnishes (optional):
- Chopped green onions
- Fried garlic slices
- Lemon wedges
Instructions:
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Marinate the Chicken: In a bowl, combine the soy sauce, cornstarch, black pepper, and garlic. Add the chicken strips and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for more flavorful chicken.
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Cook the Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain the noodles and rinse under cold water to stop the cooking process. Toss the noodles with a little bit of cooking oil to prevent sticking.
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Prepare the Vegetables: While the noodles are cooking, julienne the carrots, bell pepper, and green beans. Slice the onion and mince the garlic.
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Stir-Fry the Chicken: Heat a wok or large skillet over medium-high heat. Add a tablespoon of cooking oil. Once hot, add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through. Remove the chicken from the pan and set aside.
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Stir-Fry the Vegetables: In the same pan, add another tablespoon of cooking oil. Add the onions and cook for 1-2 minutes, until softened. Add the carrots, bell pepper, and green beans. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. Add the minced garlic and cook for another 30 seconds, until fragrant.
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Make the Pancit Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce (if using), fish sauce (if using), white vinegar, black pepper, and cornstarch.
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Assemble the Pancit: Add the cooked noodles and cooked chicken back to the pan with the vegetables. Pour in the pancit sauce and toss everything together until well combined and heated through.
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Serve: Transfer the pancit canton to a serving platter and garnish with chopped green onions, fried garlic slices, and lemon wedges (optional).
Tips:
- You can use any type of protein you like in pancit canton, such as shrimp, pork, or tofu.
- If you don’t have oyster sauce or fish sauce, you can omit them or substitute with additional soy sauce.
- Adjust the amount of soy sauce and fish sauce to your preference for saltiness.
- You can add other vegetables to your pancit canton, such as cabbage, snow peas, or baby corn.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and versatile Pancit Canton recipe!