Special Pancit Canton (Chinese Wheat Noodles with Shrimp and Pork)

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400 g Chinese wheat noodles
250 g shrimps, peeled, heads removed, deveined, leave tails on
250 g pork belly, cut in cubes
12 pcs squid balls, halved
12 pcs fish balls
2 Chinese sausages, sliced
100 g green beans, ends trimmed, julienned
1 medium carrot, julienned
half a head of cabbage, roughly chopped
1 tbsp minced garlic
1 medium onion, chopped
3/4 cup oyster sauce
1/4 cup soy sauce
salt and pepper to taste
2 cups unsalted chicken or vegetable broth (add more if needed)
3 tbsps peanut or plain cooking oil
5 pcs calamansi (Philippine lime) or lemon slices


Heat 1 tbsp of oil in a large skillet. Stir fry carrots for about a minute. Then add green beans and cabbage. Stir fry until just half-cooked but still crisp. Set aside.

Heat 2 tbsps of oil and saute garlic and onions until soft. Add the pork and cook until pork turns light brown. Add the sliced sausages, fish balls, halved squid and cook for 2-3 minutes. Add the shrimps, broth, oyster sauce and soy sauce. Bring to a boil then simmer for about 2 minutes. Season with salt and pepper. Add noodles, mixing them gently to prevent from breaking and just well blended with the sauce. Cook (and stir constantly) until liquid has been absorbed and noodles are cooked, adding more broth or water if needed. Mix the cooked vegetables into the noodles and remove from heat.

Transfer into a serving dish. Serve with calamansi or lemon slices. Enjoy on its own or with your favorite type of bread. Happy Eating!!!

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