Filipino Pancit Recipe

I love bringing Filipino tradition into my kitchen with this recipe featuring pancit canton noodles, tender chicken, shrimp, carrots, and cabbage. My take on How To Make Pancit combines aromatic garlic and onion with soy and fish sauce for a medley of Filipino flavors. Enjoy each bite.

I’m excited to share my take on Filipino Pancit that brings the vibrant flavors of the Philippines straight to your kitchen. This recipe really combines a bit of everything for a taste adventure you wont forget.

I start by sautéing garlic and onion in cooking oil to build the base, then adding in thin slices of chicken breast and even a touch of pork belly if you’re feeling extra. The magic really begins when i toss in shrimp along with julienned carrots, shredded cabbage, and crisp green beans to make every bite exciting.

Once everything is cooked just right, I’ll mix in pancit canton noodles and a zesty blend of soy sauce, fish sauce and chicken broth that ties all the flavours together. I love how this dish can be flexible and still deliver that unforgettable Philippine taste that also pairs amazingly with hard boiled eggs and a squeeze of lemon.

Enjoy!

Why I Like this Recipe

I really love this recipe because it has a mix of flavors and textures that just makes me feel warm inside. The noodles soak up all the tasty broth and every bite gives me a little surprise with tender meat and crunchy veggies. I also like how easy it is to make since I can use simple ingredients that I have at home, and it doesn’t take forever to cook. Plus, the lemon or calamansi on the side adds this nice tang that makes the dish pop in a really refreshing way.

Ingredients

• Pancit canton noodles: Carbs that give energy and a satisfyin’ chewy texture.
• Chicken breast: A lean protein source addin’ hearty flavour and good nutrition.
• Shrimp: Tasty seafood high in protein, offerin’ a briny, unique taste.
• Carrots: Rich in fiber and vitamins; they lend a natural sweetness and crunch.
• Cabbage: A fibrous veggie full of vitamins, makin’ the dish feel fresh.
• Soy sauce: Gives a salty, savory kick that boosts the overall flavour.

Ingredient Quantities

• 200 g pancit canton noodles
• 2 tbsp cooking oil
• 3 cloves garlic, minced
• 1 medium onion, sliced
• 1/2 lb chicken breast, thinly sliced
• 1/2 lb pork belly, sliced thinly (optional)
• 1/2 lb shrimp, deveined and peeled
• 1 cup carrots, julienned
• 1 cup cabbage, shredded
• 1 cup green beans, cut diagonally
• 1/2 cup celery, sliced
• 3 cups chicken broth
• 1/4 cup soy sauce
• 1 tbsp fish sauce
• Salt and pepper to taste
• 2 hard boiled eggs, halved (optional)
• 1 lemon or calamansi, sliced for serving
• 1/2 cup green onions, chopped

How to Make this

1. Prep all your ingredients by slicing the onion, mincing the garlic, julienning the carrots, shredding the cabbage, and cutting the green beans, celery, and green onions. Also thinly slice your chicken and pork belly and get your shrimp ready.

2. In a large pan or wok, heat 2 tbsp of cooking oil over medium heat. Throw in the garlic and onions and sauté till they soften a bit.

3. Add the sliced chicken breast and pork belly to the pan. Cook them until they start to brown a little, stirring frequently.

4. Toss in the shrimp and let them cook until they turn pink; be careful not to overcook them.

5. Stir in the carrots, green beans, and celery and let them cook for about 2 minutes so they get a little tender but still keep some crunch.

6. Pour in the 3 cups chicken broth along with the 1/4 cup soy sauce and 1 tbsp fish sauce. Season with salt and pepper to taste. Let the mixture come to a simmer.

7. Add the 200 g pancit canton noodles to the simmering broth and stir so the noodles soak up the flavors. Keep stirring occasionally so they cook evenly.

8. When the noodles start softening, mix in the shredded cabbage and chopped green onions. Let everything cook together for another 2-3 minutes.

9. Taste the dish and adjust the seasoning if needed. Serve your pancit hot with halved hard boiled eggs on top (if using) and slices of lemon or calamansi on the side for an extra zing.

Equipment Needed

1. A sharp knife for slicing the onions, garlic, carrots, cabbage, green beans, celery, green onions, chicken, and pork belly
2. A cutting board to prep all the ingredients
3. A large pan or wok to sauté and stir-fry all the meats and veggies
4. A heat-resistant spatula or wooden spoon for stirring
5. Measuring cups and spoons for the cooking oil, chicken broth, soy sauce, and fish sauce
6. A small pot to boil eggs (if you’re using them)
7. A bowl to mix or hold some prepped ingredients if needed

FAQ

Filipino Pancit Recipe Substitutions and Variations

• Try using thin egg noodles or even spaghetti instead of pancit canton if you can’t find the original noodles.
• If you dont have chicken broth, you can swap in vegetable broth for a lighter, slightly different flavor.
• You can experiment with tamari or coconut aminos in place of soy sauce if you’re looking for a gluten-free twist.
• Replace pork belly with bacon or even extra chicken if its not available in your area.
• If shrimp isn’t available, a firm white fish like mahi-mahi can work as a good alternative.

Pro Tips

1. Make sure you heat up the pan well before you toss in the meat. If the pan isnt hot enough, the chicken and pork belly might end up stewing instead of getting that nice browned flavor.

2. Try not to overcrowd the pan when you add the shrimp and veggies. If everything’s thrown in at once, the ingredients may steam together and lose that crisp texture u want for the carrots, celery, and beans.

3. Keep an eye on the noodles while they’re in the broth so they dont overcook and turn mushy. Stirring a couple times can help evenly distribute the heat and flavor.

4. Taste as you go! Adjust the salt, soy sauce, or fish sauce gradually – a squeeze of calamansi or lemon at the end can really brighten up the whole dish.