Pansit Canton is among our beloved Filipino Chow Mein noodles! This popular Filipino noodle dish is a favorite for many occasions. When preparing my Pancit Canton recipe, I enjoy incorporating as many vegetables as possible. In this specific rendition, I included not only the common ingredients of carrots and cabbages but also sliced celery, chayote squash, red bell peppers, and garnished it with chopped scallions.
While I typically use shredded chicken as the meat component, I occasionally indulge in adding pork belly cubes when they’re available. Pork belly is hard to come by in our area, requiring a 50-mile journey to acquire some, so it’s always a thrill when I have the opportunity to purchase it.
Pancit Canton is a cherished Filipino Chow Mein noodle recipe for both my husband and me, like many others. Given the right ingredients, it’s easy to prepare and indulge 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
water
Cooking Procedure:
- Clean and process all ingredients accordingly, then set everything aside, except for the pork belly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
