Pancit Canton Noodles
Chef King shares a celebratory dish from Filipino cuisine.
Symbolizing long life, pancit canton noodles have become a mainstay on the table at Filipino celebrations from birthdays to weddings and holidays.
Noodles, noodles, noodles! Who doesn’t love noodles? Noodles, or pancit, have been a staple of Filipino cuisine for hundreds of years. Introduced by Chinese traders, pancit has moved around the archipelago taking on different flavors and toppings depending on the town or province.
When I was growing up, my mom would make pancit bihon (rice noodles) and canton (egg noodles) on special occasions — or when my brother and I were on good behavior. Here’s my version of pancit canton that’s served at my restaurant Kuma Inn on the Lower East Side. This version of pancit canton is packed with a ton of flavor highlighting notes of salty, sweet, sour and umami. The combination of the Chinese sausage, pork belly, fish sauce, oyster sauce and fresh vegetables bring the dish together while the calamansi or lime juice cuts through the richness. It's always a part of our Christmas spread.
Pancit Canton: Stir-Fried Egg Noodles
Yields 4-6 servings
- 3 tablespoons canola oil
- 1 tablespoon garlic, chopped
- 1/4 cup onions, sliced
- 1/2 cup pork belly, sliced
- 1/2 cup Chinese sausage, sliced
- 1/2 cup carrots, julienned
- 1 cup bok choy, sliced
- 1 pound egg noodles, par cooked
- 4 ounces water or chicken stock
- 1.5 tablespoons fish sauce or to taste
- 2 tablespoons oyster sauce, to taste
- Black pepper, to taste
- 1 tablespoon calamansi or lime juice, to taste
- Scallions, sliced for garnish
- Heat oil in a wok or pan. Sauce garlic, onions, pork, sausage, carrots and bok choy.
- Add noodles and saute.
- Season with liquids and black pepper.
- Add calamansi juice and garnish with scallions.
Study with Chef King and get ready for noodle day in ICE's Culinary Arts program.