Thursday, August 29, 2013

Pansit Canton (Stir-Fried Egg Noodles)

Pansit in any form (bihon, canton, palabok, luglug or habhab) is traditionally served during birthdays or any celebration in the Philippines. Pansit bihon is made with vermicelli noodles. Pansit palabok is made with rice noodles and served with sauce that is flavored with shrimp and smoked fish. Pansit luglug is similar to pansit palabok. It is usually served with more sauce and seafood toppings. Pansit luglug is made with miki or Shanghai style noodles and is served using banana leaf. Pansit canton is made with egg noodles.

My husband's favorite variety of pansit is pansit canton. The dish has its Chinese origins and quite resembles chow mein. -And since it is my birthday week, I'd like to share my pancit canton recipe:


  • 2 tbsp. vegetable oil
  • 6 cloves of garlic, minced
  • 1 medium onion, chopped
  • 500 grams chicken or pork, thinly sliced
  • 2 pcs. chorizo, sliced (optional)
  • 1 cup fried tofu, cubed (optional)
  • 200 grams shrimp, peeled and deveined
  • 1/4 cup soy sauce
  • 2 tbsp. oyster sauce
  • salt and pepper to taste
  • 1 head cabbage, chopped
  • 3 pcs. carrots, julienned
  • 1 cup snow pea or green beans (optional)
  • 4 cups chicken stock
  • 500 grams egg noodles or flour sticks
  • 1 bunch parsley, chopped
  • sliced calamansi,  lemon or lime to garnish

  1. Heat oil in a pan over medium high heat. Saute garlic and onion for about 5 minutes. 
  2. Add chicken or pork. Saute until the meat turns brown.
  3. Add the chorizo and shrimp. Saute until the shrimp turns pink.
  4. Season with soy sauce, oyster sauce, salt and pepper. 
  5. Add all the vegetables except for parsley. Cook until the vegetables are still crisp about 8-10 minutes. Take the meat and vegetables out of the pan. Pour in the chicken stock and bring to a boil.
  6. Put in the noodles and cook until most of the liquid is absorbed stirting constantly.  
  7. Put the meat and vegetables back in to the pan and mix with the noodles.
  8. Add the parsley. 
  9. Garnish with sliced calamansi, lemon or lime. Serve hot.

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