Entree: Northern Mariana Islands – Pancit Canton (Stir-fried Filipino-style wheat egg noodles with pork, shrimp, and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 12 min

Total 45 min

Ingredients

- 8 oz (225 g) dried egg noodles (Pancit Canton noodles)
- 8 oz (225 g) pork shoulder, thinly sliced
- 8 oz (225 g) medium shrimp, peeled and deveined
- 2 large eggs, beaten, approx. 100 g
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced
- 1 cup (150 g) cabbage, thinly sliced
- 1 cup (120 g) carrot, julienned
- 1 cup (150 g) green beans or snap peas, cut into 1–2 inch pieces
- 1/2 cup (75 g) bell pepper, thinly sliced
- 1.5 cups (360 ml) chicken broth
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce (optional)
- 1 tbsp (15 ml) sesame oil
- 1/4 tsp (1 g) ground black pepper
- 2–3 green onions, sliced, approx. 0.5 oz (15 g) for garnish
- Lemon or calamansi wedges for serving (optional)

Instructions

1. Soak the dried egg noodles in warm water for 10–12 minutes until pliable, then drain and set aside. If using fresh noodles, separate gently and skip soaking.
2. Heat 1 tbsp (15 ml) vegetable oil in a large wok or deep skillet over medium-high heat. Add beaten eggs and scramble until just set; remove and set aside.
3. Add remaining 1 tbsp (15 ml) vegetable oil to the wok. Sear the pork slices until browned and cooked through, about 3–4 minutes. Add shrimp and cook until pink, about 1–2 minutes. Remove pork and shrimp and set aside with the eggs.
4. In the same wok, add onion and garlic and stir-fry until fragrant and translucent, about 2 minutes. Add carrots, green beans, and bell pepper and stir-fry 2–3 minutes until vegetables are bright and still slightly crisp.
5. Return the pork, shrimp, and eggs to the wok. Add the drained noodles, chicken broth, soy sauce, oyster sauce, fish sauce if using, and ground black pepper. Toss everything together and cook, stirring, until the noodles absorb the sauce and are heated through, about 3–5 minutes.
6. Drizzle sesame oil over the noodles, adjust seasoning to taste with more soy or fish sauce if needed, and fold in the cabbage, cooking 1–2 minutes until cabbage softens but remains slightly crisp.
7. Transfer to a serving platter, garnish with sliced green onions, and serve immediately with lemon or calamansi wedges for squeezing over.