Entree: Philippines – Tagalog / Manila – Pancit Canton (Stir-fried egg noodles with mixed meats and vegetables in a savory soy-and-oyster sauce, common in Filipino home cooking)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 12 oz (340 g) dried pancit canton or Chinese egg noodles
- 1 lb (454 g) boneless pork shoulder or pork tenderloin, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 3 tbsp (45 ml) vegetable oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 medium carrots, julienned
- 2 cups (150 g) shredded cabbage
- 1 cup (100 g) snow peas or snap peas, trimmed
- 4 green onions, sliced on the diagonal
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) oyster sauce
- 1 1/2 cups (360 ml) chicken stock or water
- 1 tbsp (15 ml) fish sauce (optional)
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) sesame oil
- 2 tbsp (30 ml) calamansi juice or fresh lemon juice

Instructions

1. Bring a large pot of water to a boil. Blanch the dried noodles 1 to 2 minutes until pliable but not fully cooked; drain and toss with a few drops of oil to prevent sticking. Set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a large wok or heavy skillet over medium-high heat. Add pork slices and sear until just cooked through, about 3–4 minutes; remove and set aside.
3. Add remaining 1 tbsp (15 ml) oil to the pan. Sauté onion and garlic until fragrant and translucent, about 1–2 minutes. Add carrots and cook 2 minutes until beginning to soften.
4. Return pork to the pan, then add shrimp and cook until shrimp turn pink, about 1–2 minutes. Stir in cabbage and snow peas and cook 1–2 minutes until vegetables are crisp-tender.
5. Pour in chicken stock, soy sauce, oyster sauce, and fish sauce if using; bring to a simmer. Add the blanched noodles and toss thoroughly to combine, allowing the noodles to absorb the sauce and finish cooking, about 2–3 minutes.
6. Season with ground black pepper and drizzle sesame oil and calamansi or lemon juice; toss again. Fold in green onions just before serving.
7. Transfer to a large serving platter and serve hot, offering extra calamansi or lemon wedges at the table.