Serves 5
35 min
Stir Fried Noodles with Shrimp and Vegetables (Pancit Canton)
Recipe GLPR52da356066c4f3
A classic Filipino stir-fried noodle dish featuring tender shrimp, crisp vegetables, and savory pancit canton noodles cooked in a flavorful broth infused with garlic, soy sauce, and fish sauce. The shrimp is cooked until opaque and firm, and the noodles are finished in a hot skillet to achieve a slightly caramelized texture. Topped with fresh green onions and a splash of calamansi or lime juice for brightness.
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Ingredients
3 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 medium onion, minced
1 lb. raw shrimp, tail-off, peeled and deveined
2 large carrots, peeled and grated
1 head green cabbage, chopped
3 cups chicken stock
2 tablespoons soy sauce
1 tablespoon fish sauce
8 ounces dry pancit canton noodles
Calamansi or lime juice to taste
Sliced green onions for garnish
Directions
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the minced garlic and onion, stirring constantly, until fragrant and softened, approximately 3 minutes.
Add the shrimp to the skillet and stir-fry, stirring frequently, until the shrimp are opaque and pink throughout and no longer translucent, approximately 3-5 minutes. Transfer to a clean plate.
Add another tablespoon of oil to the same skillet. Stir-fry the grated carrot and chopped cabbage, stirring occasionally, until the vegetables are tender-crisp, about 5 minutes. Transfer to the plate with the shrimp.
In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil over medium-high heat. Add the dry pancit canton noodles and stir to separate them. Boil until the noodles are soft and pliable, approximately 5 minutes.
Add the cooked shrimp and vegetables back to the pot with the noodles and broth. Stir gently to combine all ingredients.
Heat the remaining 1 tablespoon of oil in the large skillet over medium-high heat. Transfer the noodle mixture from the pot to the skillet and stir-fry, breaking up clumps as needed, for approximately 10 minutes until most of the liquid has been absorbed and the noodles are lightly caramelized.
Remove from heat and stir in calamansi or lime juice to taste. Divide among serving bowls and top with sliced green onions before serving.
