Filipino version of chow mein. Made with signature yellow wheat flour noodles, perfectly tender pork, shrimp, and vegetables all slathered in the most fragrant and delicious sauce.
Prep Time10 minutesmins
Cook Time20 minutesmins
Servings: 4servings
Calories: 356kcal
Author: Mella
Ingredients
200grams/ 8 oz pork bellynote 1
4cupswater
2tbspcooking oildivided
100grams/ 3.5 oz shrimpraw, peeled and deveined
100grams/3.5 oz fish ball or fish cakesliced, optional
Boil pork in water with 1/4 tsp salt until tender. Remove the scum as it arises. Once the meat is tender, transfer it to a chopping board. Slice it into small strips. Reserve the broth.
200 grams / 8 oz pork belly, 4 cups water
In a small bowl, mix together soy sauce, oyster sauce, sugar, sesame oil and Shaoxing wine.
Heat a tablespoon of oil in a wok or large pan over high heat. Add shrimp and fish balls. Season with salt and pepper, to taste. Saute until shrimp turns pink, about 1 minute. Transfer to a plate and set aside.
100 grams / 3.5 oz shrimp, 100 grams /3.5 oz fish ball or fish cake
Stir-fry the vegetables
Add more oil as needed. Add half garlic and half onion. Stir-fry until fragrant. Add cooked pork, carrots, and shitake mushrooms then stir. Cook for 2 minutes.
200 grams / 8 oz pork belly, 1 medium carrot, 4 pcs fresh shitake mushrooms
Stir in cabbage and, snow peas. Pour a splash of broth from the pork. Continue cooking until vegetables have slightly softened.
1/2 cabbage, 1 cup snow peas (chicharo)
Add 1 tablespoon of the sauce mixture then season with black pepper and salt. Taste the vegetables and add more sauce mixture as needed. Vegetables should be slightly seasoned but not bland. Continue cooking until the desired doneness is achieved. Do not overcook. Transfer to a large plate including the liquid if there's any.
Cook the noodles
Add the remaining oil to the wok. Add remaining garlic and onion. Stir-fry until translucent. Pour 2 cups broth, remaining sauce, bouillon, and dark soy sauce. Bring to a boil. Season with ground black pepper. Do a taste test and add more oyster sauce or sugar as needed.
2 cups broth from the boiled meat, 1 piece shrimp bouillon, 2 tsp dark soy sauce
Pour cornstarch slurry, and stir. Add noodles. Simmer until the bottom side has softened. Using two large spoons flip the noodles to the other side and cook until the noodles are completely soaked in the sauce. TOSS (don't stir) every now and then until halfway cooked. Taste test noodles to check.
2 tsp cornstarch, 8 oz canton noodles
Add back half of the cooked vegetables, shrimp, and fish balls. Drizzle more sesame oil and toss to combine. Once noodles are cooked but still firm, immediately transfer them to a serving plate. Top with remaining vegetables and shrimp. Serve and enjoy!
Video
Notes
Meat - use pork belly or pork butt/shoulder. For chicken, I prefer using chicken thighs for a juicier texture.
Canton Noodles - you can find this in most Filipino stores specifically labeled as "pancit canton". It's also available in most Asian stores and online like Amazon. Can be substituted with chow mein noodles.
Shaoxing wine - also known as Chinese cooking wine. Available in most Chinese grocery stores and online shops.
Dark Soy Sauce - mainly used for color. It's not as salty as regular soy sauce.
To make with chicken or beef: Stir-fry chicken or beef in hot oil until browned for about 3 to 4 minutes. Add a few teaspoons of the sauce to add flavor. Remove from the heat and set aside. You can then proceed with stir-frying the vegetables and cooking the noodles.
Course :Main Course
Cuisine :Filipino-Chinese
Keyword :Pancit canton recipe, Special pancit canton