Pancit Canton (Filipino Stir-Fried Egg Noodles with Chicken and Vegetables)
Pancit canton is a Filipino stir-fried egg noodle dish cooked with chicken, carrot, and cabbage in a soy sauce and oyster sauce seasoning. The noodles are parboiled to about seventy percent doneness so they finish cooking in the wok while absorbing the sauce, staying springy rather than soft. Chicken thigh is stir-fried first to render its fat and juices, then carrot and cabbage go in over high heat to keep their crunch. Soy sauce and oyster sauce combine into a salty, umami-rich glaze that coats the noodles evenly. A squeeze of fresh lemon after the heat is turned off lifts the dish with citrus brightness, cutting through the oily richness. The lemon must be added at the very end to preserve its volatile aroma.
Adjust Servings
Instructions
- 1
Parboil noodles until about 70% cooked, then drain.
- 2
Heat oil and stir-fry chicken thigh until cooked.
- 3
Add carrot and cabbage, stir-fry quickly over high heat.
- 4
Add soy and oyster sauce, toss in noodles, and stir-fry until evenly coated.
- 5
Turn off heat and finish with a squeeze of lemon.
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