Pancit Canton (Filipino Stir-Fried Noodles)

Name: Pancit Canton (Filipino Stir-Fried Noodles)
Total time: 120 min
Yield: 8
Cuisine: Chinese
Ingredients: 8 oz Canton Noodles (8 ounces dried Canton noodles); 1 lb Shrimp (1 pound large, head-on shrimp); 5 cup Water (5 cups cold water); 12 oz Chinese Sausage (12 ounces lap cheong (Chinese sausage), thinly sliced on the bias); 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 1 lb Mushrooms, Shiitake (1 pound fresh shiitake mushrooms, thinly sliced); 8 cloves Garlic (8 cloves garlic, minced); 1 piece Yellow Onion (1 medium yellow onion, chopped); ½ piece Cabbage (1/2 small green cabbage, shredded); 2 pieces Carrot (2 medium carrots, peeled and grated on the large holes of a box grater); 1 lb Snow Peas (1 pound snow peas, ends trimmed and strings removed); ¼ cup Fish Sauce (1/4 cup fish sauce); 2 tbsp Hoisin Sauce (2 tablespoons hoisin sauce); 2 tbsp Oyster Sauce (2 tablespoons oyster sauce); 4 tbsp Soy Sauce (2 tablespoons soy sauce + 2 tablespoons sweet soy sauce); 3 tbsp Lime Juice (3 tablespoons fresh lime juice); 4 pieces Scallion (4 whole scallions, sliced); 0 pieces Lime (lime wedges, for serving)

Pancit Canton (Filipino Stir-Fried Noodles) - Side Dish (Chinese)

120 minChinese

Servings8

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 8 servings

Canton Noodles8 oz · 8 ounces dried Canton noodles
Shrimp1 lb · 1 pound large, head-on shrimp
Water5 cup · 5 cups cold water
Chinese Sausage12 oz · 12 ounces lap cheong (Chinese sausage), thinly sliced on the bias
Vegetable Oil1 tbsp · 1 tablespoon vegetable oil
Mushrooms, Shiitake1 lb · 1 pound fresh shiitake mushrooms, thinly sliced
Garlic8 cloves · 8 cloves garlic, minced
Yellow Onion1 piece · 1 medium yellow onion, chopped
Cabbage½ piece · 1/2 small green cabbage, shredded
Carrot2 pieces · 2 medium carrots, peeled and grated on the large holes of a box grater
Snow Peas1 lb · 1 pound snow peas, ends trimmed and strings removed
Fish Sauce¼ cup · 1/4 cup fish sauce
Hoisin Sauce2 tbsp · 2 tablespoons hoisin sauce
Oyster Sauce2 tbsp · 2 tablespoons oyster sauce
Soy Sauce4 tbsp · 2 tablespoons soy sauce + 2 tablespoons sweet soy sauce
Lime Juice3 tbsp · 3 tablespoons fresh lime juice
Scallion4 pieces · 4 whole scallions, sliced
Lime0 pieces · lime wedges, for serving

Make it mine in the app

Steps

1Place the noodles in a medium bowl and cover with enough cold water to completely submerge and soak for 30 minutes. Then, drain and set the now pliable noodles aside.
2Remove the heads and shells from the shrimp and place in a medium pot (the heads and shells that is). Split the shrimp completely in half, lengthwise, remove the vein, and set aside in a small bowl.
3Mash the shrimp heads and shells with a potato masher or heavy wooden spoon, then add the 5 cups of cold water and put over high heat. When the water hits a boil, reduce the heat to low, and partially cover the pot with a lid. Simmer for 30 minutes then strain through a sieve into a medium bowl. Set the stock aside and discard the heads and shells. Reserve 1 cup of the stock for the Pancit and save the remainder for another dish. (Shrimp stock can be frozen for up to 6 months and is wonderful when cooking grits...as long as there are no allergies, of course.)
4Combine the fish sauce, hoisin, oyster, both soy sauces, and the lime juice in a small bowl and have standing by the cooktop.
5Saute the lap cheong in a large wok over medium heat to render the fat and crisp the sausage, about 7 minutes. Remove with a slotted spoon to a small bowl, leaving the rendered fat in the wok.
6Boost the heat to medium-high, add the shrimp to the wok, and saute for 2 minutes. Remove to the bowl with the sausage.
7Add the vegetable oil to the remaining fat left in the wok along with the shiitakes, garlic, and onion and cook for 3 minutes. Follow with the cabbage, carrots, and snow peas and cook another 3 minutes. Add the cooked sausage and shrimp along with the fish sauce mixture and toss to combine.
8Add the drained noodles along with 1 cup of the shrimp stock to the wok and gently toss to combine with vegetables. If it seems to be a little dry, add more stock, a tablespoon at a time, until noodles are cooked through and nicely coated.
9Serve immediately, topping with the sliced scallions and a few squeezes of lime juice.