Pasta
Pancit canton
The Filipino party noodle: stir-fried egg noodles with chicken, prawns and crisp vegetables, served with calamansi for long life.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 540 kcalper serving
Ingredients
4 servings
- Dried egg noodles (pancit canton)300 g
- Chicken thighs, sliced250 g
- Peeled prawns150 g
- Carrots, in matchsticks2
- Cabbage, shredded200 g
- Snow peas100 g
- Onion1
- garlic4 cloves
- Chicken stock500 ml
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Sunflower oil2 tbsp
- Calamansi or lime wedges4
Missing something? Ingredients with × can be left out.
Steps
- 1
Fry the garlic and onion in the oil in a wok, then add the chicken and cook until browned.
- 2
Add the prawns and cook until pink, then add the carrot, cabbage and snow peas for 2 minutes. Lift everything out.
- 3
Pour the stock, soy and oyster sauce into the wok and bring to the boil.
- 4
Add the dry noodles and toss until they soak up the liquid and soften.
- 5
Return the meat and vegetables, toss well and serve with calamansi to squeeze over.
Tips and questions
- Why is it served at birthdays?
- Long noodles symbolise long life in Filipino and Chinese tradition, so they’re never cut.
- My noodles are still hard but the liquid is gone. What now?
- Add a splash more stock or water and keep tossing over medium heat until they soften.
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