Pancit Canton with Shrimps and Vegetables

Pancit Canton is a basic stir fry noodle dish which is the Filipino version of Chinese fried noodles cooked in a skillet or wok. This is a versatile entree which can be a family meal or transform to a party dish. There are many versions of this Philippine favorite and different meats, seafood and vegetables are added to it. For this specific meatless recipe, I used shrimps and vegetables. This is an Asian in America recipe. Serves 4.

Prep Time30

Cook Time25

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese, Filipino

Keyword: Pancit Canton Shrimps Vegetables

Servings: people

Calories: 111kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large skillet or wok : 12 to 14 inches in diameter

Ingredients

1/2 pound medium-sized fresh shrimps washed, peeled, heads and tails removed
2 Tablespoons calamansi juice (or use lemon juice)
2 Tablespoons vegetable oil
4 cloves garlic peeled, minced
1 whole large white or yellow onion chopped
1 stalk celery chopped
2 cups vegetable broth
2 Tablespoons toyo (soy sauce) use Philippine brands if possible; from Asian markets
1 whole carrot peeled, sliced, about 1 cup
250 grams green beans washed, sliced into 1-inch pieces
2 whole sayote (chayote) peeled, cut into 1-inch cubes
12 ounces dried Pancit Canton noodles about 3 cups when cooked and expands; from Asian markets or online sources
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon sesame oil
1/4 cup water (room temperature)
2 Tablespoons cornstarch
1 Tablespoon toyo (soy sauce)
2 stalks scallion greens chopped; for garnish

For serving:

slices of fresh calamansi or fresh lemon
1/4 cup toyo (soy sauce); for side dipping sauce

Instructions

To prepare shrimps:

Wash the shrimps. Peel off the skin, heads and tails. Marinate the shrimps in the calamansi or lemon juice. Cover and refrigerate for 15 minutes.
*Do not marinate longer than 15 minutes or the shrimps will cook in the citrus liquid.

To cook the Pancit Canton:

In a large skillet or wok, over medium-high heat, add the oil. When oil is hot enough in 1 to 2 minutes, saute the garlic, onions and celery.
Add the fresh shrimps to the skillet. Cook for 5 minutes.
Pour the toyo and broth. Continue cooking for 3 minutes more. When the liquid boils, lower heat and keep cooking to a slow simmer.
Add the sliced carrots, sayote and green beans. Mix and stir fry with the rest of the ingredients. Cook for 6 minutes more till vegetables are soft.
To the stir-fried vegetables in the skillet, add the dried pancit canton noodles. As the noodles soften into the liquid, keep mixing for all ingredients to incorporate.
The broth will soften the noodles. As the cooking continues, the noodles will expand and absorb the liquid.
Season with salt, pepper and sesame oil.
Cover and allow noodles to cook for about 6 minutes.
In a separate small bowl, make the slurry: Mix the 1/4 cup water with the cornstarch and soy sauce. Blend well till there are no more lumps.
Pour this mixture to the broth of the pancit canton. After adding the cornstarch mixture, and the broth boils in about 2 minutes, the liquid will get thick. Mix the noodles and rest of the ingredients well.
Garnish with scallions. Serve warm with a side dipping sauce of toyo and slices of fresh calamansi or lemons.

Instant Pot Pancit Canton

For a quick Instant Pot Pancit Canton recipe, check out my newest cookbook "Instant Filipino Recipes" by Elizabeth Ann Besa-Quirino sold worldwide on Amazon.com in paperback or Kindle format. In my cookbook, I share timeless Filipino recipes from my mother which I've transformed to Instant Pot recipes for everyday home cooking.

Nutrition