hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Filipino classic comfort food dishes with a shot at a dish with somewhat murky and unclear origins, known as Pancit Canton. Now, for those not familiar, pancit itself is a dish with pretty definitively Filipino origins, wherein a parcooked noodle is flash fried with veggies and soy sauce, and most iconically features the use of chicken stock to form its base. For those looking, not too long ago we did also do a version known as pancit bihon, which prominently features a thin vermicelli rice noodle at its core. But, for our pancit canton today though, we will instead be using a thin Cantonese egg noodle (or sometimes referred to as pancit canton, or Hong Kong noodle). This is because as you might have guessed, pancit canton ventures into the meeting place of Filipino and Cantonese cuisine, wherein we are essentially making a filipino adaptation of lo mein or chow mein, which is pretty neat. 

So! To this end, we are going to hang on to a number of techniques and elements that make this dish iconically a pancit, most prominently this includes the reduction of chicken stock in the wok to yield our thickened sauce base and softened noodles. But at the same time though, we are also going to see the inclusion of a number of Cantonese ingredients too, like shaoxing wine and lap cheong sausage, because we are essentially making a Cantonese stir fry. Hope you try it. 

 

Serves 2-3

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 4 oz cabbage

  • 1 medium carrot

  • 4 oz snow peas

  • 1/2 medium white onion

  • 8 oz Hong Kong egg noodles (pancit canton or Cantonese egg noodles)

  • 8 oz pork loin

  • 4 lap cheong sausage

  • 1/2 cup chicken stock

  • peanut oil

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp sesame oil

  • 1 tbsp shaoxing wine

  • 1/2 tsp white pepper

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp oyster sauce

  • 1 tbsp shaoxing wine

  • 1 tbsp brown suga

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SLICE the whites of the green onions, set aside

  • SLICE the greens of the green onions into planks, set aside

  • SLICE the cabbage into strips, set aside

  • JULIENNE the carrot, set aside

  • REMOVE the tips of the snow peas, set aside

  • SLICE the onion into strips, set aside

  • SLICE the lap cheong into coins on a bias, set aside

  • SLICE the pork loin into 1 inch pieces, then combine with all marinade ingredients and let marinate for 30 minutes

  • COBINE all sauce ingredients, set aside

ON THE STOVE

  • HEAT a wok over medium heat, then 4 tbsp peanut oil and long yao

  • ADD the marinated pork loin evenly across the wok surface, then let sear undisturbed for 2 minutes

  • HEAT the wok to high heat, then toss with the wok tilted downward for wok hei

  • ADD the lap cheong and toss for an additional 1-2 minutes, then remove, reheat the wok, add an additional 4 tbsp peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions and bloom for 15 seconds until fragrant

  • ADD the carrots and cabbage and toss for 1-2 minutes

  • ADD the onions and snow peas and toss for an additional 1-2 minutes

  • ADD the proteins back to the wok, followed by the noodles, sauce mixture, and chicken stock, then toss to combine until the stock has reduced into a thick sauce

  • ADD the greens of the green onions and toss to combine

 

tagged with pancit, pancit canton, pancit bihon, pancit recipe, pancit stir fry, food,filipino cooking, cantonese food, cantonese cooking, cantonese pancit, filipino noodle, filipino recipe, woo can cook