Equipment
Ingredients
Noodles & Proteins
- 250 g pancit canton noodles, dried flour stick noodles
- 150 g pork belly, thinly sliced into bite-sized strips
- 150 g shrimp, medium, peeled and deveined
Aromatics & Vegetables
- 4 garlic, minced
- 1 yellow onion, sliced thinly
- 100 g carrot, julienned
- 200 g green cabbage, shredded or roughly chopped
- 100 g snow peas, ends trimmed
Sauce & Liquids
- 500 ml chicken broth, warm
- 45 ml soy sauce
- 30 ml oyster sauce
- 5 ml sesame oil
- 15 ml neutral cooking oil
- 2 g black pepper, freshly ground
- 15 ml calamansi juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 577 kcal
- Protein
- 24 g
- Carbohydrates
- 58 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1385 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 142 mg
- Potassium
- 670 mg
- Calcium
- 112 mg
- Iron
- 4.1 mg
- Magnesium
- 80 mg
- Phosphorus
- 345 mg
- Zinc
- 2.6 mg
- Vitamin A
- 237 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 49 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.99 mg
- Riboflavin
- 0.53 mg
- Niacin
- 8.2 mg
- Folate
- 189 mcg
- Water
- 303 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, whisk together the chicken broth, soy sauce, oyster sauce, and black pepper until fully combined.
Heat the neutral cooking oil in a wok over medium-high heat. Add the sliced pork belly and sear until well-browned and fat renders. Ensure the pork reaches a safe internal temperature of 74°C/165°F. Wash your hands thoroughly after handling the raw pork to prevent cross-contamination.
Push the pork to one side of the wok. Add the minced garlic and sliced onion to the rendered fat. Sauté until the onions are translucent and the garlic is fragrant.
Add the peeled shrimp to the wok. Toss gently and cook just until they turn pink. Use tongs to immediately remove the shrimp and set aside on a plate to prevent overcooking.
Add the julienned carrots, shredded cabbage, and snow peas to the wok. Sauté briefly to coat the vegetables in the flavorful oils.
Pour the prepared broth mixture into the wok. Bring to a rapid simmer at approximately 100°C/212°F.
Submerge the dried pancit canton noodles directly into the simmering broth. Toss gently with tongs. Let cook as the noodles absorb the liquid and soften.
Return the cooked shrimp to the wok. Drizzle with sesame oil and toss everything together until well distributed and heated through.
Transfer the pancit canton to a serving platter. If using, squeeze fresh calamansi juice over the noodles immediately before serving.
Chef's Notes
- For maximum flavor development, brown the pork belly thoroughly. The rendered pork fat provides a foundational savory depth that oil alone cannot match.
- Removing the shrimp midway through cooking is a crucial step. Shrimp cook exceptionally fast, and returning them at the very end ensures a plump, tender bite instead of a rubbery texture.
- If you prefer a darker, glossier pancit, substitute half of the regular soy sauce with dark soy sauce for color, while monitoring sodium levels.
- Fresh calamansi juice squeezed over the top right before eating is the traditional finishing touch. Its unique floral acidity perfectly balances the rich soy and oyster sauces.
Storage
Refrigerator: 3 days — Store in an airtight container. Noodles will continue to absorb residual moisture.
Reheating: Toss in a warm skillet with a splash of chicken broth or water to revive noodles, or microwave in 30-second bursts.
Troubleshooting
Noodles are too mushy or soggy.
Cause: Noodles were cooked too long or too much broth was used.
Fix: Cannot be fixed, but spreading them out on a baking sheet to release steam quickly can halt further cooking.
Prevention: Ensure your broth measurement perfectly matches the noodle package instructions, typically a 2-to-1 liquid to noodle weight ratio.
Noodles are hard and dry.
Cause: Liquid evaporated too quickly before the noodles could absorb enough moisture.
Fix: Add 60ml of hot water or chicken broth, cover the wok, and steam for 1-2 minutes until noodles soften.
Prevention: Maintain a gentle simmer rather than a rapid boil when cooking the noodles.
Cultural Context
Pancit Canton was introduced to the Philippines by Chinese traders and has since evolved into a staple centerpiece at Filipino celebrations. The long noodle strands symbolize longevity and good health, making this dish a mandatory presence at birthdays, fiestas, and holiday gatherings.
