Pancit Canton

Nutrition · per serving

Steps

1. 1

   Prepare everything before heating the pan: slice the chicken thinly, pat the shrimp dry, chop the bok choy with stems and leaves kept separate, julienne the carrot, slice the onion, chop the garlic, and slice the spring onions. In a small bowl, stir together the soy sauce, oyster sauce, chicken stock or water, black pepper, and sugar so the sauce is ready to pour in quickly.

   150 g boneless chicken thigh, thinly sliced120 g raw shrimp, peeled and deveined150 g bok choy, stems and leaves separated, chopped into 4 cm pieces80 g carrot, julienned80 g onion, thinly sliced15 g garlic, finely chopped20 g spring onions, sliced30 ml light soy sauce20 ml oyster sauce180 ml chicken stock or water1 g ground black pepper4 g sugar
2. 2

   Heat a wok or large frying pan over medium-high heat until very hot. Add the oil, then the sliced chicken. Stir-fry for 2-3 minutes until the chicken loses its raw color and gets a little browning at the edges. Add the shrimp and cook for about 1 minute, just until starting to turn pink; do not fully cook them yet, as they will finish later.

   20 ml neutral oil150 g boneless chicken thigh, thinly sliced120 g raw shrimp, peeled and deveined
3. 3

   Add the onion and garlic to the pan and stir-fry for 30-45 seconds until fragrant. Add the carrot and bok choy stems, and cook for 1-2 minutes until slightly softened but still crisp.

   80 g onion, thinly sliced15 g garlic, finely chopped80 g carrot, julienned150 g bok choy, stems and leaves separated, chopped into 4 cm pieces
4. 4

   Pour in the prepared sauce and bring it to a lively simmer. Add the fresh canton noodles and toss continuously for 2-3 minutes so the noodles absorb the sauce. Use tongs or two spatulas to separate the strands; if they look dry before loosening, add a splash of water.

   30 ml light soy sauce20 ml oyster sauce180 ml chicken stock or water1 g ground black pepper4 g sugar250 g fresh canton noodles
5. 5

   Add the bok choy leaves and most of the spring onions, then toss for 1-2 minutes more until the leaves are just wilted, the shrimp are fully pink and opaque, and the chicken is cooked through. The finished pancit should be glossy and moist, not soupy; let excess liquid reduce briefly if needed.

   150 g bok choy, stems and leaves separated, chopped into 4 cm pieces20 g spring onions, sliced120 g raw shrimp, peeled and deveined150 g boneless chicken thigh, thinly sliced
6. 6

   Transfer to plates, top with the remaining spring onions, and serve immediately with calamansi or lime wedges for squeezing over at the table.

   20 g spring onions, sliced2 pieces calamansi or lime wedges

Origin & History

Pancit Canton is a beloved Filipino noodle dish influenced by Chinese noodle traditions introduced through centuries of trade and migration. In the Philippines, it evolved into a festive and everyday stir-fry often served at birthdays and gatherings, as noodles symbolize long life and good fortune.