Pancit cantonis originally a Chinese dish but is now popular all over Asia. It is one of the many pancit variations. The exception is the use of egg flour noodles. Many types of meat can be cooked or added to this recipe such as chicken strips, pork, beef, squid balls, fish balls, and kikiams. This dish is often served at parties and meriendas.
- 250 g pancit canton noodles
- 3 medium chicken breast, boiled & shredded
- 1/4 kilo chicken liver (optional)
- 1/2 cup squid balls (optional)
- 1/2 cup fresh or frozen shrimp, deveined
- 1 small cabbage head cut in strips
- 1 cup snow peas (optional)
- 1 small carrot Julienne
- 1 yellow or red bell pepper cut into strips
- 1 small onion chopped
- 3 cloves garlic minced
- 300 g tofu fried and cubed
- 1/2 cup soy sauce
- 1 1/2 cup cups chicken stock or water
- drop sesame oil
- pepper to taste
- Servings: 4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino, Chinese
(4 / 5)
- Heat cooking oil in pan. Add onion and garlic and saute until soft and fragrant.
- Add the boiled chicken, chicken liver, shrimp or squid balls. Saute together for a few minutes until light brown and shrimp changes color.
- Season with soy sauce and dash of pepper. Stir well.
- Add in fried tofu and pour in chicken stock. Bring to boil.
- Add cabbage, carrots, bell pepper, and snow peas. Stir, cover and simmer until half cooked.
- Place in canton noodles, toss, and mix thoroughly until well blended and noodles are soft - add more water or soy sauce if necessary.
- Drop with sesame oil and stir for few minutes. Turn off heat.
- Serve on a platter with sliced calamansi. Enjoy!
Share This Recipe