Filipino Stir-Fried Noodles

Thick and steamy noodles mixed with al dente vegetables and plump meat in a savory soy sauce–this pancit canton recipe is super easy to make and you’ll want to make it for your next celebration.

INGREDIENTS

BLANCHED VEGETABLES

• 8 c filtered water for boiling
• filtered water and ice for ice bath
• 2 c (½ small) cabbage (½ small cabbage) finely shredded
• 1 c (5-7 pieces) string beans (5-7 string beans) ¼ inch pieces & sliced in a bias
• ¼ c (2-3 stems) chinese celery (2-3 pieces of celery) ¼ inch pieces & sliced in a bias
• 1 c (2 medium-sized) carrot (2 medium sized carrots) julienned

PANCIT

• 1 tbsp vegetable oil
• 1 c yellow onion (½ medium onion) chopped
• 1 tbsp garlic (5 garlic cloves) minced
• ¼ lb pork belly sliced into ¼ inch strips
• ¼ lb shrimp peeled and deveined
• ¼ lb chicken thighs sliced into ¼ inch strips
• 14 oz chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 pack wheat flour noodles
• ¼ tsp black pepper
• calamansi or lime slices optional topping

INSTRUCTIONS 

BLANCHED VEGETABLES

1. In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.