Pancit Canton Stir-Fried Noodles
A beloved Filipino stir-fried noodle dish loaded with pork, shrimp, and vegetables tossed in a savory soy-oyster sauce. Quick to cook and deeply satisfying, it is a staple at Filipino gatherings and weeknight tables alike.
Ingredients
- 8 oz Canton egg noodles (or yakisoba noodles)
- 8 oz pork shoulder, thinly sliced
- 8 oz medium shrimp, peeled, deveined
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 cup snap peas (or snow peas)
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1/2 cup low-sodium chicken broth
- 1/2 tsp black pepper, freshly ground
- 4 green onions, sliced
- 4 wedges calamansi or lime wedges
Instructions
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1
Cook 8 oz Canton egg noodles (or yakisoba noodles) according to package directions until just tender, then drain and set aside.
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2
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat. Add 1 medium thinly sliced yellow onion and 4 cloves minced garlic cloves and stir-fry for 1 minute until fragrant.
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3
Add 8 oz thinly sliced pork shoulder and stir-fry for 3-4 minutes until cooked through to an internal temperature of 145°F (63°C).
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4
Add 8 oz peeled, deveined medium shrimp and stir-fry for 2 minutes until pink and cooked through.
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5
Add 1 cup julienned carrots, 2 cups shredded green cabbage, and 1 cup snap peas (or snow peas). Stir-fry for 2 minutes until vegetables are just tender but still crisp.
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6
Pour in 1/4 cup soy sauce, 2 tbsp oyster sauce, and 1/2 cup low-sodium chicken broth. Stir to combine, then add the drained noodles.
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7
Toss everything together over high heat for 2 minutes until noodles absorb the sauce. Season with 1/2 tsp freshly ground black pepper.
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8
Transfer to a serving platter and top with 4 sliced green onions. Serve immediately with calamansi or lime wedges on the side for squeezing.