Pancit Canton

Pancit Canton



1 package of Pancit Canton noodles (wheat flour noodles, sometimes called flour sticks, available at Asian food stores)

2 pounds of shrimp, peeled

12 ounces white meat chicken, thinly sliced

3 whole medium size green, red or yellow bell peppers, sliced

1 Tablespoon freshly minced garlic

1 pound green beans, thinly sliced

3/4 cup carrots, julienned

1 small head of Napa cabbage, sliced

2 1/2 cups chicken stock

1 Tablespoon oyster sauce (optional)

1/4 cup soy sauce

1/2 cup chopped green scallions

3 T. cooking oil

salt and pepper to taste


Place two cups of ice and three cups of water in a large bowl. Set aside.

Boil six cups of water in a large pot.

Once the water starts to boil, blanch the beans, carrots and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in the ice water. Drain the water after two minutes and set aside.

Heat a large wok or pot and put in the oil.

Sauté the garlic and sliced bell pepper for two to three minutes and set aside.

Add the chicken and cook for two minutes.

Stir in the soy sauce and oyster sauce.

Pour in the chicken stock. Season with salt and pepper. Bring to a boil.

Add the shrimp and cook for a couple of minutes, adding more water if needed.

Add the flour noodles, and gently toss until they absorb the liquid.

Add the blanched vegetables and the sautéed bell peppers, tossing and cooking for a couple of minutes. Add more salt and/or pepper as desired, to taste.