Pancit Canton (Filipino Stir-Fried Egg Noodles with Chicken and Vegetables)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken thigh goes into the pan first, and the fat and juices it releases carry the carrot and cabbage through a quick, high-heat toss.
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Water or stock is added only a spoonful at a time, so the egg noodles drink it up along with the soy and oyster sauce and no broth is left in the pan.
Ingredients
Instructions
- 1
Add 220 g egg noodles to boiling water and cook only until about 70 percent done.
Drain well without rinsing for long, so the noodles stay firm enough to finish in the pan.
- 2
Cut 150 g chicken thigh into bite size pieces, then slice 60 g carrot and 80 g cabbage thinly.
Keep 2 tablespoons soy sauce and 1 tablespoon oyster sauce nearby so the stir fry can move quickly.
- 3
Heat a pan over medium heat, add 1 tablespoon cooking oil, and stir fry the chicken thigh first.
When the outside turns opaque and the pan has some rendered fat and juices, move on to the vegetables.
- 4
Raise the heat to high, add the carrot and cabbage, and stir fry quickly for 1 to 2 minutes.
Stop when the vegetables soften slightly but still look crisp around the edges.
- 5
Add the soy sauce and oyster sauce, spreading them across the bottom of the pan, then add the noodles.
Add water or broth only a spoonful or two at a time, tossing until the noodles absorb the sauce.
- 6
Toss until the noodles are tender but springy and almost no liquid remains.
Check that the chicken reaches 74°C (165°F) in the center before turning off the heat. Serve the lemon alongside and squeeze over juice to taste just before eating.
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