Pancit Canton

Don't Make These Mistakes

Cook everything separately and combine at the end. That is the whole method.

Noodles cook in the sauce, not in water.

Calamansi at the table. The dish is flat without the acid.

Making Pancit Canton

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1. Mix all the sauce ingredients in a jug.

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2. Heat 1 tablespoon of oil in a wok over high heat and stir fry the prawns for 90 seconds. Remove.

   Mark done Start 90 sec timer

3. Add another tablespoon and stir fry the pork for 4 minutes and the chicken for 4 minutes, until browned. Remove.

   Mark done Start 4 min timer

4. Add the last tablespoon of oil and fry the onion and garlic for 1 minute.

   Mark done Start 1 min timer

5. Add the carrots and beans and stir fry 2 minutes, then the cabbage and pepper for 2 minutes. They should still be crisp. Remove everything to the plate with the meat.

   Mark done Start 2 min timer

6. Pour the sauce into the wok and bring to a boil.

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7. Add the dry noodles, pushing them under, and cook 4 to 6 minutes, tossing constantly with tongs, until they have absorbed nearly all the liquid and are tender.

   Mark done Start 4 min timer

8. Return the meat, prawns and vegetables and toss for 1 minute to combine and heat through.

   Mark done Start 1 min timer

9. Taste and adjust with soy or pepper.

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10. Serve immediately with calamansi and spring onions.

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What's Going On Here

The noodles finish cooking in the sauce rather than in water, absorbing the stock as it reduces, which is why the liquid is measured rather than poured to taste. Everything else is cooked and removed first so the vegetables stay crisp instead of stewing while the noodles soften.

After You've Cooked It

Refrigerate up to 3 days. Reheat in a pan with a splash of stock; the noodles keep absorbing.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Pancit Canton

• Lumpia spring rolls
• Calamansi wedges
• A cold beer

Sides from the same cuisine on this site: Ginisang Munggo, Sinangag.

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: garnishes, greasing and other items with no amount are not counted; an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.

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