Cooking Lucid
Pancit Canton
Stir-fried egg noodles with shrimp, pork, and crisp vegetables in a savory soy-oyster sauce. A birthday staple that symbolizes long life and good fortune.
Prep 15 min
Cook 15 min
Total 30 min
Serves 6
Ingredients
Step 1 — Prep the sauce and noodles
- 1 lb fresh canton egg noodles (or dried, cooked)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
Step 2 — Stir-fry
- 2 tbsp vegetable oil
- ½ lb pork (thinly sliced)
- ½ lb shrimp (peeled)
- 4 garlic cloves (minced)
- 1 medium onion (sliced)
- 1 cup cabbage (shredded)
- 1 carrot (julienned)
- 2 celery stalks (sliced)
- 1 cup snow peas
- 2 green onions (sliced)
- Calamansi or lemon wedges
Instructions
- 1
Prep noodles and sauce
If using dried noodles, cook according to package and drain. Whisk together soy sauce, oyster sauce, sesame oil, and sugar.
- 2
Stir-fry proteins and vegetables
Heat oil in a wok over high heat. Stir-fry pork until browned, add shrimp and cook until pink. Add garlic and onion, cook 1 minute. Add cabbage, carrot, celery, and snow peas. Stir-fry 2–3 minutes until crisp-tender.
- 3
Toss with noodles
Add noodles and sauce to the wok. Toss everything together 2–3 minutes until well coated and heated through. Garnish with green onions and serve with calamansi.
Nutrition per serving: 380 cal · 24g protein · 48g carbs · 12g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
