Pancit Canton with Chicken and Shrimp
Pancit Canton with Chicken and Shrimp
Ingredients
For the Pancit
- 8 ounces pancit canton noodles
- 1/2 pound boneless, skinless chicken breast, cut into thin strips
- 1/2 pound medium shrimp, peeled and deveined
- 4 garlic, minced
- 1 yellow onion, sliced thinly
- 1 carrots, julienned
- 1/2 green cabbage, shredded
- 1 cup snow peas, trimmed
- 2 green onions, sliced diagonally
- 2 tablespoons vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Garnish
- calamansi or lemon wedges, for serving
Instructions
- 1
Prepare the noodles: Cook pancit canton noodles according to package directions until al dente. Drain thoroughly in a colander and set aside. Toss with 1 teaspoon of vegetable oil to prevent sticking.
⏱️ 8 min
- 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sesame oil, and black pepper until well combined. Set aside.
⏱️ 2 min
- 3
Sauté aromatics: Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Add the minced garlic and sliced yellow onion. Sauté until fragrant and the onion is softened, about 2 minutes.
⏱️ 2 min
- 4
Cook chicken: Add the chicken strips to the wok and cook, stirring occasionally, until lightly browned and cooked through, about 3 to 4 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 4 min
- 5
Cook shrimp: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the peeled and deveined shrimp and cook until they turn pink and opaque, about 2 to 3 minutes. Remove the cooked shrimp from the wok and set aside.
⏱️ 3 min
- 6
Sauté vegetables: Add the julienned carrots, shredded green cabbage, and trimmed snow peas to the wok. Sauté for 3 to 5 minutes, stirring frequently, until the vegetables are tender-crisp.
⏱️ 5 min
- 7
Combine and toss: Return the cooked chicken and shrimp to the wok with the sautéed vegetables. Add the cooked pancit canton noodles to the wok. Pour the prepared sauce evenly over all the ingredients.
⏱️ 2 min
- 8
Finish cooking: Using tongs, gently toss all the ingredients together to combine and ensure the noodles are evenly coated with the sauce. Continue to cook for another 2 to 3 minutes, allowing the noodles to absorb the flavors.
⏱️ 3 min
- 9
Garnish and serve: Stir in the sliced green onions. Transfer the Pancit Canton to a large serving platter. Serve immediately with calamansi or lemon wedges on the side for an extra squeeze of citrus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pancit Canton with Chicken and Shrimp
Ingredients
For the Pancit
- 8 ounces pancit canton noodles
- 1/2 pound boneless, skinless chicken breast, cut into thin strips
- 1/2 pound medium shrimp, peeled and deveined
- 4 garlic, minced
- 1 yellow onion, sliced thinly
- 1 carrots, julienned
- 1/2 green cabbage, shredded
- 1 cup snow peas, trimmed
- 2 green onions, sliced diagonally
- 2 tablespoons vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 cup chicken broth
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For Garnish
- calamansi or lemon wedges, for serving
Instructions
- 1
Prepare the noodles: Cook pancit canton noodles according to package directions until al dente. Drain thoroughly in a colander and set aside. Toss with 1 teaspoon of vegetable oil to prevent sticking.
⏱️ 8 min - 2
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, sesame oil, and black pepper until well combined. Set aside.
⏱️ 2 min - 3
Sauté aromatics: Heat 1 tablespoon of vegetable oil in a large wok or large skillet over medium-high heat. Add the minced garlic and sliced yellow onion. Sauté until fragrant and the onion is softened, about 2 minutes.
⏱️ 2 min - 4
Cook chicken: Add the chicken strips to the wok and cook, stirring occasionally, until lightly browned and cooked through, about 3 to 4 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 4 min - 5
Cook shrimp: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the peeled and deveined shrimp and cook until they turn pink and opaque, about 2 to 3 minutes. Remove the cooked shrimp from the wok and set aside.
⏱️ 3 min - 6
Sauté vegetables: Add the julienned carrots, shredded green cabbage, and trimmed snow peas to the wok. Sauté for 3 to 5 minutes, stirring frequently, until the vegetables are tender-crisp.
⏱️ 5 min - 7
Combine and toss: Return the cooked chicken and shrimp to the wok with the sautéed vegetables. Add the cooked pancit canton noodles to the wok. Pour the prepared sauce evenly over all the ingredients.
⏱️ 2 min - 8
Finish cooking: Using tongs, gently toss all the ingredients together to combine and ensure the noodles are evenly coated with the sauce. Continue to cook for another 2 to 3 minutes, allowing the noodles to absorb the flavors.
⏱️ 3 min - 9
Garnish and serve: Stir in the sliced green onions. Transfer the Pancit Canton to a large serving platter. Serve immediately with calamansi or lemon wedges on the side for an extra squeeze of citrus.
⏱️ 1 min