The term pancit is actually derived from Hokkien Chinese word, pian i sit (便ê食; Pe̍h-ōe-jī: piān-ê-si̍t or Chinese: 便食; pinyin: biàn shí). So obviously, it’s the Chinese who introduced noodles to us and since then we have adopted these into our local cuisine. With over 30 variations of pancit available all over the country, you’ll also never run out of finding these panciterias or shops specializing in noodles.
Interestingly, like rice, we Filipinos can eat pancit at any time of the day. We can chow it down for breakfast, lunch, dinner, and snacks. Like me, most would eat pancit as it is, but for others, they would even mix it with rice, or with some leftover dish, or simply with dried fish and pickles.
Whether you call it tradition or superstition, as I celebrate my birthday, it’s quite expected that I’ll serve some pancit again. So in this series, it’s my pleasure to share with you these pancit recipes that I’m sure you’ll like!
I’ve already shared with you my recipe of pancit bihon guisado. Now this time, I’ll share with you the recipe for pancit canton.
Pancit canton is a noodle dish of Chinese origin, referring most likely to lo mein or chow mein. It has become very much a part of Filipino cuisine, this stir-fried dish composed of dried noodles, meat, poultry or seafood and vegetables. It’s actually among my favorite comfort food.
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 lb. pork shoulder, sliced thinly
- 1 chicken breast, deboned and sliced thinly
- 1/2 lb shrimp, peeled
- 2 tbsp soy sauce
- 2 cups chicken broth
- 1 cup cabbage, shredded
- 1 cup green beans, julienned
- 2 carrots, julienned
- 3/4 cup dried black or shiitake mushrooms (optional)
- 1 pkg (1 lb) pancit canton (Chinese wheat noodles)
- 1/2 tsp freshly ground black pepper
- Patis (Filipino fish sauce), to taste (optional)
- 4 green onions, sliced
- 1 lemon or kalamansi, cut into wedges
- If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside.
- Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender.
- Add pork, chicken and shrimp, and cook until browned.
- Add soy sauce, stirring to flavor. Add chicken broth and bring to boil.
- Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes.
- Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes.
- Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.