Noodles
Pancit Canton with Chicken and Vegetables
A dependable pancit canton with tender chicken, crisp vegetables and a savory sauce that coats the noodles without making them soggy.
Prep20 minutes
Cook25 minutes
Serves5–6
LevelMedium
A dependable pancit canton with tender chicken, crisp vegetables and a savory sauce that coats the noodles without making them soggy.
Ingredients
- 400 g dried pancit canton noodles
- 350 g boneless chicken thighs, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 carrot, cut into matchsticks
- 1 cup Baguio beans, sliced
- 2 cups cabbage, sliced
- 3 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon calamansi juice
- 2 tablespoons cooking oil
- Black pepper to taste
How to cook it
- Mix stock, soy sauce and oyster sauce in a bowl. Keep the calamansi separate.
- Heat oil in a wide wok. Cook chicken until lightly browned, then add onion and garlic.
- Add carrot and beans. Stir-fry for 2 minutes, then add cabbage and cook just until slightly softened. Transfer everything to a plate.
- Pour the seasoned stock into the wok and bring to a steady simmer. Add the dry noodles.
- Turn the noodles gently as they soften. Let them absorb the liquid, adding a small splash of stock only if needed.
- Return the chicken and vegetables. Toss over low heat until evenly mixed and nearly dry.
- Turn off the heat, add calamansi and black pepper, then serve immediately.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.
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