- Boil 6 cups of water.
- Once the water has boiled, add the Pancit Kanton noodles.
- After 1 minute, remove the noodles and drain.
Why you’ll love this pancit canton recipe
Many people ask us to bring pancit canton to potlucks and special events. Everyone loves it, and we frequently prepare it for weeknight dinners as well.
You’ll love cooking this pancit canton recipe too because:
This popular Filipino noodle dish is simple to prepare. Just make sure that you have all of your ingredients ready to go because the preparation takes a little longer.
We buy all pancit ingredients in our local supermarket. Simply look for items like canton noodles or flour stick noodles, Chinese sausage or chorizo, and oyster sauce in the international or Asian aisle.
You will undoubtedly find some of these items in an Asian supermarket if your local retailer doesn’t carry them. Or there’s always amazon!.
If you can’t find these exact ingredients, it’s also simple to substitute other ingredients. I list suggestions in the FAQ section below.
The equipment required to prepare pancit is also fairly simple.
Pancit is best prepared in a wok, but it can also be prepared in a sizable, deep skillet. For all that chopping, a mandoline or food processor is also helpful.
1 VEGETABLES. Over medium to high heat, add vegetable oil to a deep, large skillet. Add red bell pepper, carrots and snap peas. Stir and cook for 1-2 minutes. Remove from pan and set aside.
2 GARLIC AND ONIONS. Garlic and onions are sautéed in additional oil until the onions are soft and translucent.
3 CHICKEN. Add in the chicken, stir and cook until lightly browned.
4 FISH BALLS. Add fish balls and cook for 2 minutes.
5 CHORIZO. Cook for one more minute after adding the chorizo or Chinese sausage. Be careful not to overcook or burn the meats. Lower the heat if necessary.
6 CHICKEN BROTH. Add chicken broth and season with salt, pepper, soy sauce, and oyster sauce. Stir then allow the mixture to boil.
7 CANTON NOODLES. Add the canton noodles carefully, then stir it around until it has absorbed all the liquid.
8 BLACK FUNGUS. Stir in black fungus then remove from heat.
9 COOKED VEGETABLES. Re-add the cooked vegetables, along with sesame oil and half of the green onions. Stir until combined.
10 SERVE. Sprinkle the rest of your green onions before serving. Best served warm.
To consistently make the best pancit canton, follow these cooking tips:
There are numerous varieties of pancit, each of which bears the name of the noodles used to prepare it, such as pancit bihon and pancit habhab. Despite similar preparation, each one has a unique appearance and flavor. The fact that it is a staple at any Filipino gathering is common because pancit stands for long life. Although it’s a widespread belief among Filipinos that noodles represent luck and abundance, I’m not sure why that is. So if not pancit, the dish of choice would probably be sweet and salty Filipino spaghetti.
It takes less time to fully cook Canton noodles or flour stick noodles because they have already been dried and heated. Really, all it takes is a few quick minutes, whether adding sauce or stir-frying.
To prep dried black fungus, best to follow package instructions. You’ll need to soak it in water and give it about 5 minutes to bloom to about three times its original size. When it does, take the food out of the water, pat it dry, then chop. If you can’t find it in the store, don’t worry; you can omit it from this recipe.
It’s easy to customize pancit canton. See some suggestions below: – Protein. Pork, shrimp, or vegetarian fried tofu can be used in place of (or in addition to) the chicken. You can even add chicken liver. – Fish balls. Tofu can also replace fish balls. Or you can use squid balls or shrimp balls. – Vegetables. If snap peas are unavailable, you can substitute snow peas. Use yellow, green, or orange bell peppers instead of the traditional red ones. Additionally, you can include more of your preferred vegetables, such as celery, green beans, or mushrooms.
After making pancit canton, you should consume it within 3–4 days. Even when kept in the refrigerator, it doesn’t last very long. Happily, you would rarely have leftovers to deal with.
What is the Best Condiment for Pancit Canton?
For me, a mixture of soy sauce and calamansi is the best condiment for pancit canton. It is also known as “toyomansi”.
Calamansi or calamondin is a citrus fruit. It is smaller than lime and has a sour and a bit bitter taste. Lemon and lime can also be used a substitutes when calamansi is not available.
Simply add a couple of tablespoons of toyomansi to your noodle dish and stir to combine. Yummy!.
Try this Pancit Canton Recipe. Let me know what you think.
Protein:
If you’re using soy chunks, as I do, rehydrate them by soaking them in boiling hot water before slicing them. Of course, if you prefer, you can simply add more mushrooms or even some tofu.
FAQ
How do u cook flour stick noodles?
- boil 6 cups of water.
- Once water has boiled add the Pancit Canton Noodles.
- After 1 minute remove noodles and drain.
Do you have to cook flour stick noodles?
It takes less time to fully cook Canton noodles or flour stick noodles because they have already been dried and heated. Really, all it takes is a few quick minutes, whether adding sauce or stir-frying.
How do you make Pinoy flour stick noodles?
- Saute garlic and onions in oil.
- Add shredded chicken, vegetables and broth.
- Season with salt and pepper.
- Add 1 tsp Fiesta Pinoy soy sauce.
- Bring to boil.
- Add Fiesta Pinoy Pancit Canton.
- Mix occasionally allowing noodles to absorb the broth completely.
Do you boil canton noodles?
There is no need to pre-boil the dry noodles before adding them to the broth when making Pancit Canton. Similar to making spaghetti, the noodles for chow mein and lo mein are first boiled (or fried) and drained before being added to the stir-fry.
