Quick Weeknights · Filipino
Pancit Canton
This stir-fry combines wheat noodles with crunchy vegetables, shrimp, and savory chicken liver for a complete meal.
Why This Works
The wheat noodles act like a sponge for the salty, umami-rich combination of oyster and soy sauce.
The Upgrade
Finish with a dash of toasted sesame oil for a nutty aroma that rounds out the flavors.
Chef's Secret
Michelin TechniqueDon't overcook the noodles in the liquid; pull them from the heat while they still have a slight 'al dente' bite, as they continue to cook while plated.
Ingredients
Total time including resting: 30 min
Directions
Sauté garlic, chicken, and shrimp in a large wok over medium-high heat until the proteins are fully cooked and vibrant.
5 minAdd the carrots and sauté briefly, keeping them slightly crisp for texture.
2 minPour in the soy sauce, oyster sauce, and chicken stock, bringing the mixture to a quick boil.
2 minAdd the noodles directly to the wok, tossing constantly so they absorb the liquid and soften uniformly.
5 minAdd the shredded cabbage, tossing for just a minute until wilted yet still holding shape.
2 minContinue tossing until most of the liquid is absorbed and the noodles have a glossy, savory coating.
2 minServe immediately while hot, garnished with extra calamansi wedges for brightness.
1 minWine Pairing
Albariño
White Wine
The BottlePazo de Senorans Albariño
This wine's bright saline acidity and stone fruit character lift the savory chicken liver and soy flavors of the noodles. It provides a crisp counterpoint to the oiliness often found in stir-fried wheat dishes.
Nutrition per Serving
380
calories
20g
protein
45g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Hard Boiled Egg Wedges
Serve with sliced hard-boiled eggs on top for extra protein and a creamy texture shift.
Ingredients
Directions
Place eggs in a pot of boiling water and cook for exactly 9 minutes for a tender, jammy yolk.
Transfer eggs immediately to an ice bath for 5 minutes to arrest the cooking process.
Peel eggs carefully under cold running water to ensure a pristine surface.
Using a sharp, wet knife, slice each egg into six precise wedges.
Arrange wedges atop the finished Pancit Canton, ensuring a uniform distribution.
Finish with a light drizzle of oil, a precise pinch of salt, pepper, chives, and paprika.
Side Dish
Calamansi Halves
Provide fresh calamansi or lime wedges to squeeze over the noodles, brightening the savory stir-fry flavors.
Ingredients
Directions
Rinse the citrus fruits thoroughly under cold running water and pat completely dry.
Place the fruit on a stable cutting board and trim the stem ends if necessary.
Slice each fruit precisely in half across the equator to expose the flesh.
Remove any visible seeds using the tip of a paring knife to ensure a clean presentation.
Arrange the halves in a small, chilled ceramic ramekin or shallow bowl.
Garnish with a light dusting of sea salt and micro-herbs before serving immediately alongside the pancit.
Member Reviews
How did it turn out?
Rate this recipe
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
This Pancit Canton came out incredible. The chef's secret tip is worth the price of admission.
Really enjoyed this. I'd add a touch more acid next time, but very solid.