It’s one of our Filipino Chow Mein noodles! Pansit Canton is always a favorite Filipino noodle recipe that’s popularly served on many different occasions. What I love to do when cooking my own Pancit Canton recipe, is adding as much vegetable ingredients as I could. For this particular preparation, I added not just carrots and cabbages, which are commonly used vegetable ingredients for this Filipino noodle dish, I also added sliced celery, chayote squash, red bell peppers, then topped it with chopped scallions.

I normally use shredded chicken for the meat ingredient, but once in-a-while I take advantage of adding pork belly cubes, when available. Pork belly is hard to find where we live. I have to travel at least 50 miles to get some, so it’s exciting when I get the chance to buy some.

Like many others, Pancit Canton is one of my husband’s and my favorite Filipino Chow Mein noodle recipes. When there’s a chance with the right ingredients, it’s easy to make and wallow in.

Ingredients: 2-3 servings

1 pack(16 oz.) Canton noodle
1 lb. pork belly cubes
2 large carrots, sliced
1 cup sliced cabbage
1 cup sliced celery
1/2 of medium red bell pepper, sliced
1 large chayote squash, sliced
2 stalks of chopped scallions(green onions)
1/2 medium, sliced onions
1 large clove, chopped garlic
2 tbsp. soy sauce
1 tbsp. oyster sauce
2-3 tbsp. of cooking oil
salt & pepper to taste

Cooking Procedure:

  1. Clean and process all ingredients accordingly, then set everything aside, except for the pork belly.
  2. Place pork belly cubes on a wok or pan, add 1/2 a cup or so of water. Bring the meat in to a boil until the water drains and pork belly turns slightly browned.
  3. Move the browned pork belly meat on one side of the wok. Unless the meat has produced some oil, apply a small amount of cooking oil, drop the chopped garlic and sliced onions on the heated oil.
  4. Sautee garlic and onions until garlic turns slightly brown, then move the pork belly from the side to combine with garlic and onions. Stir for a few times, then add carrots and chayote squash.
  5. Keep stirring to combine. Add a small portion of the soy sauce and oyster. Continue to stir for 3-5 minutes, then follow it up with the celery and cabbage. Apply more soy sauce and oyster sauce as you continue to stir. Season it with a teaspoon of ground black peppers.
  6. Keep stirring, add a very small amount of water just to activate the sauce. Stir a few more times until meat is fork tender, and vegetables are fairly cooked(do not overcook veggies). Remove the stir-fried ingredients from the pan and set aside.
  7. Using the same wok, add 2-3 cups of water. Apply a small amount of butter or olive oil to prevent the noodles from sticking. Let the water boil first, then drop all of the Canton noodles into the boiling water.
  8. Let it simmer for 5-10 minutes, or until the pansit noodles are fork tender, and most of the sauce is drained. Bring back the meat and vegetable ingredients, combine them with the cooked, Pansit Canton noodles. Stir and thoroughly combine. Add some salt if needed.
  9. Top it with chopped scallions prior to serving. Enjoy this yummy, favorite Filipino chow mein noodle recipe, our Pansit Canton recipe.

Tip: Pour about 3-4 tablespoons of soy sauce on a dipping bowl, If you have calamansi, squeeze a slice on it, add a piece of chopped siling labuyo(Filipino chili), then use it as your Pansit Canton condiment. Use lime or lemon if calamansi is not available.