Entree: Philippines – Luzon – Pancit Canton (Filipino-style stir-fried wheat egg noodles with pork, shrimp, and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 12 oz (340 g) fresh pancit canton (wheat egg noodles) or dried if fresh unavailable
- 8 oz (225 g) boneless pork shoulder, thinly sliced
- 8 oz (225 g) medium shrimp, peeled and deveined (about 12–16 shrimp)
- 3 tbsp (45 ml) vegetable oil
- 4 cloves garlic, minced
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 cup (120 g) shredded cabbage
- 1 cup (120 g) julienned carrot
- 1 cup (100 g) snow peas or green beans, trimmed
- 3 green onions, sliced on the diagonal
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) fish sauce (patis), optional
- 1 cup (240 ml) chicken stock or water, as needed
- 1 tsp (5 ml) toasted sesame oil
- Fresh calamansi or lemon wedges for serving
- Salt and black pepper to taste

Instructions

1. If using dried noodles, soak or blanch according to package instructions until tender but still firm; drain and set aside. If using fresh pancit canton, separate strands gently.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide wok or large skillet over medium-high heat. Add pork slices and stir-fry until lightly browned and cooked through, about 3–4 minutes. Remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the wok. Sauté garlic until fragrant, then add onion and cook until translucent, about 2 minutes.
4. Add shrimp and cook until they turn pink, about 1–2 minutes. Return cooked pork to the wok.
5. Add carrots, snow peas, and cabbage. Stir-fry 2–3 minutes until vegetables begin to soften but remain crisp.
6. Push ingredients to the sides of the wok, add noodles, and pour in soy sauce, oyster sauce, fish sauce if using, and about 1/2 cup (120 ml) chicken stock. Toss everything together, adding more stock a little at a time as needed to loosen and evenly coat the noodles.
7. Continue tossing and stir-frying until noodles are fully heated and saucy, about 2–3 minutes. Drizzle with toasted sesame oil, mix in green onions, and season with salt and pepper to taste.
8. Transfer to a serving platter, garnish with extra green onions, and serve immediately with calamansi or lemon wedges.