Pancit Canton

It’s not a Filipino party if there isn’t Pancit. Pancit is a Filipino lo mein dish and is one of the many variations of the Philippines’ national noodle dish. This variation uses the thicker ‘canton’ flour stick noodles that often come dry and just need to be rehydrated. Perfect for parties and get-togethers I like using leftover rotisserie chicken and Chinese sausage to keep the cooking simple. Flavored with oyster sauce, soy sauce, and fish sauce its a party-pleasing favorite.

Ingredients
8 oz pack pancit canton noodles
2+ tbsp cooking oil
1/2 cup Chinese sausage sliced into small strips
1/2 cup shredded rotisserie chicken
1/2 cup shrimp
1/2 cup squid balls
4 cloves garlic minced
1 onion sliced
1 cup carrots, julienned
1 cup snap peas
1 bell pepper sliced into strips
1 cup chopped cabbage
2 cups chicken broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp brown sugar (optional)
Black pepper
Calamansi, lime or lemon

1. In a large pan or wok over medium heat, add oil and cook squid balls and shrimp and set aside. Cook Chinese sausage and chicken and set aside.
2. Add oil and sauté onions and garlic till they become fragrant. Add in the rest of the vegetables starting with carrots, snap peas, bell pepper then cabbage. Season with salt and pepper and mix thoroughly 2-3 minutes.
3. Mix together stock, soy sauce, oyster sauce, fish sauce and brown sugar. Add to wok and bring to a boil. Once boiling add dry noodles and coat. Continue to toss thoroughly until broth is absorbed and cooked down.
4. Once the noodles have absorbed liquid (about 4-5 minutes) add back in veggies and meat. Stir to combine. Eat and enjoy with citrus and a dollop of chili oil.

Oodles of Filipino noodles