Pancit Canton Recipe

Pancit Canton is originally a Chinese noodle dish but has now become a household favorite of Filipinos. Pancit Canton Recipes are very easy to follow because this Chinese-inspired dish is so simple and easy to prepare and cook. The ingredients are not hard to find and are readily available in grocery stores and supermarkets. The Pancit Canton Recipe that I have for you below is the one that I use most. Although, there are some few versions of this recipe, most of them are cooked similarly. Some Pancit Cantons are cooked dry and some prefer it to be a bit saucy. You can also add your own favorite ingredients, like instead of chicken meat you can replace it with pork. Or you can also use squid balls instead of fish balls.

Some time ago, the Pancit Canton was only considered a party dish. It was only served during birthdays, and other special occasions. But, today it has now become our second staple dish.

The Pancit Canton is best served with lemon or calamansi and soy sauce.

Here is my Pancit Canton Recipe. Have fun!

Ingredients:

2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
1 cup chicken breast, thinly sliced
1 cup chicken liver
1/2 cup kikiam
1/2 cup fish ball or squid ball
2 tablespoon soy sauce
1 teaspoon ground black pepper
1 chicken broth cube
1/4 teaspoon msg
1 cup snow pea
1 medium carrots, sliced
8-10 beans chopped
3 cups water
250 grams of dried canton noodles
1/2 cup celery, chopped finely
1/2 cup green and red bell peppers
medium cabbage, chopped

Cooking Procedure:

In a pan, heat oil then sauté garlic and onion
Add chicken breast, chicken liver, kikiam, fish ball and cook until the outer part turns light brown
Add the soy sauce, pepper, chicken broth cube, msg, and stir.
Put in snow peas, carrots, beans and stir. Add water then bring to boil.
Put in dried canton noodles, celery, green and red bell pepper, cabbage and cook until water has been absorbed by the noodles

Hot Tip: