Delicious Filipino Pancit Canton Recipe with pork & shrimp

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining texture.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein option.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is a budget-friendly cooking oil.

Chop half a head of cabbage and set aside.

Chop two cups of carrots and set aside.

In a pot, pour in four cups of chicken stock and set it to simmer.

In a pan set over medium heat, pour in 2 tablespoons of cooking oil.

Sauté 1 tablespoon of minced garlic and 1 cup of chopped onions until the onion is clear and garlic is slightly brown.

Add 2 cups of cooked and sliced pork to the pan and cook for about 5 minutes or until slightly brown.

Add a dash of 2 tablespoons of oyster sauce to the pork.

Pour in the simmering chicken stock into the pan with the pork and let it simmer for about 20 minutes.

While the stock is simmering, blanch the vegetables (cabbage, carrots, and snow peas) in a separate pan.

After 20 minutes, add 8 pieces of cooked and shelled shrimp to the pan with the stock and meat.

Sprinkle in 1 tablespoon of salt and 1 teaspoon of pepper.

Add 500 grams of panset canton noodles to the pan and wait until the noodles have absorbed the stock.

Add the blanched vegetables to the pan and mix well.

Serve on a platter with calamansi and/or additional soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens