Homestyle Pancit Canton

Ingredients

• 250g (8.8 oz) egg noodles 250g (8.8 oz) egg noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, sliced 1 small onion, sliced
• 200g (7 oz) boneless chicken breast, thinly sliced 200g (7 oz) boneless chicken breast, thinly sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 cup snow peas 1 cup snow peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups chicken broth 4 cups chicken broth
• Green onions, chopped (for garnish) Green onions, chopped (for garnish)
• Calamansi or lemon wedges (for serving) Calamansi or lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the egg noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium heat.
3. 3.
   Sauté the garlic and onion until fragrant and translucent.
4. 4.
   Add the chicken and shrimp to the pan and cook until they are no longer pink.
5. 5.
   Add the carrot, bell pepper, and snow peas. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and black pepper. Pour the sauce over the ingredients in the pan and stir well to coat.
7. 7.
   Add the cooked egg noodles to the pan and toss until they are evenly coated with the sauce.
8. 8.
   Pour in the chicken broth and bring to a simmer. Cook for an additional 3-4 minutes until the noodles have absorbed some of the broth.
9. 9.
   Remove from heat and garnish with chopped green onions.
10. 10.
    Serve hot with calamansi or lemon wedges on the side.

Treat your ingredients with care...

• Egg noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when stir-fried with the other ingredients.
• Shrimp — Ensure that the shrimp is peeled and deveined before using in the recipe to avoid any unwanted grittiness.

Tips & Tricks

• For a vegetarian version, omit the chicken and shrimp and add tofu or tempeh as a protein substitute.
• Customize the vegetables according to your preference or seasonal availability.
• To add a spicy kick, garnish with chopped chili peppers or serve with a side of chili sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
• Feel free to experiment with different types of noodles, such as rice noodles or udon noodles, for a unique twist.

Serving advice

Homestyle Pancit Canton is best served hot as a main course. Garnish with freshly chopped green onions and serve with calamansi or lemon wedges on the side for a tangy citrus flavor. Pair it with a side of pickled vegetables or a fresh salad to complete the meal.

Presentation advice

To enhance the presentation of Homestyle Pancit Canton, arrange the stir-fried noodles and colorful vegetables on a large serving platter. Garnish with a sprinkle of chopped green onions for a pop of freshness. Serve with calamansi or lemon wedges on the side for an inviting touch.