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I really enjoyed the flavors in this pancit recipe. Looked it up again cause my friend asked for filipino food for her birthday. Thanks again!
So I’ll just come right out and say it. One thing I have done a pretty bad job at in my new life here is trying new Filipino foods.
I know.
When you visit a new place, all you want to do is try super exotic things and eat street food and take pictures of it and maybe even risk getting a few dreaded drops of water in your system just to get the full experience. You’re fun and adventurous and you soak it up.
Well, I moved to a new place and that did not happen to me.
I did get some cute and curious neighbors, though. And that is a win.
On an all-too-frequent-basis, I have found myself – er, still find myself? – reaching for the PB&Co. Or the Bob’s Red Mill. Or the Baked Doritos (true colors, yo). Instead of taking pictures of the new and exciting foods at the store, I take pictures of myself eating Easy Mac. At home, though. I don’t eat that at the store, but thanks for thinking so highly of me. To my credit, I’ve eaten a lot of mangoes here, so… yeah.
Truthfully, I’ve only scratched the surface on making and trying Filipino foods. And now I’m trying to change that.
Now that I’m starting to feel a bit more comfortable – yes, it takes me four months to get comfortable, what of it? – I’m gonna try again. I’m not going to hole up in the international section of the grocery store. I’m gonna start buying things like giant bags of pancit canton noodles.
And then I’m going to stir fry them with shrimp and veggies and eat em out of the pan. Have you eaten noodles straight out of a pan recently? Please do it. It feels so weirdly satisfying.
This is a traditional Filipino noodle dish that is so simple and so full of great flavor. It’s like a glorified ramen. But does that make you want it more or less? Maybe just ignore me.
The thick noodles soak up all the flavor of the sauteed onion, chicken stock, soy sauce + fish sauce, and that fresh squeeze of calamansi juice (lime for you). Throw some meat, er, seafood, whatever, in there with the fresh veggies and WOW. It was really, really good.
I added cilantro to mine because I couldn’t not do it, but you guys, cilantro is not very Filipino.
I wonder if getting myself a third heaping plate of noodles is also not very Filipino.
But anyway.
By the way, check out Jun-Blog if you’re looking for some other Filipino yums. Jun’s blog is a winner!
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Stir Fried Noodles with Shrimp and Vegetables
- Total Time: 35 minutes
- Yield: 5-6 1x
Description
These addicting stir fried noodles are also known as Filipino Pancit Canton. With shrimp, vegetables, and deliciously simple flavors.
Ingredients
- 1 lb. raw, tail-off shrimp
- 3 tablespoons oil
- 3 cloves garlic
- 1 onion
- 1 head green cabbage
- 2 large carrots
- 8 ounces dry pancit canton noodles
- 3 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- calamansi (or lime) juice to taste
- sliced green onions for topping
Instructions
- Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.
- Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.
- In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.
- Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.
Notes
You could change up the vegetables with anything that’s in season or that you happen to have on hand.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Filipino
Keywords: stir fried noodles, shrimp and vegetables, filipino pancit canton
What’s that? Don’t have pancit canton noodles sitting around the house? Me either, and I live in the Philippines. Try your local Asian market – I have a feeling they’d be happy to send you home with a big ol’ bag of the good stuff.
Delicious. I used left over Coleslaw mix that needed to be used up. And Chinese noodles on hand.
Thank you
Not authentic and really just meh. I have a much better recipe from a friend who is Filipino and would have used it but did not feel like going through recipes to find it. My bad, will know better next time.
Sorry to hear that, Deb! We appreciate the feedback!
Just made it! YUM!
I used thin rice noodles instead, it’s really good. Thank you for a great recipe :).
Planning on making your chocolate chip cookies for thanksgiving desert with vanilla ice cream.
Forgot the stars, lol
Help! Instructions say to add the veggies and to the pot of noodles but nothing about draining the noodles? Drain and add? Not drain? I have pancit bihon and also pancit rice noodle (dry) mother in law full Filipino and hubby half lol. Gotta get it right or she will turn her nose up at it lol
Bad recipe and directions. Try a better one.
I actually made it and its great. Just have everything chopped/ready to go bc the cooking process is quick. I sent a pic to our phillipino friend and they guessed “pancit”
Hi Lindsay, Good recipe and I am so excited to try it. I am just wondering if you transfer the whole content of the pot with all the stock to the last step of stir frying?? Isn’t that too much liquid to evaporate??
Thanks!
I am making this for dinner tonight. I have oyster sauce on hand. Ok? Also, I have fresh yakisoba noodles. Will those work? My MIL, whom lives with us at 80 yo is filipino, my husband is half. She KNOW good pancit…you know, the kind her mom used to make, but she doesn’t cook and can’t remember how to make it or how Lola made it, BUT guaranteed she will know the taste lol
Awesome made this tonight next time I will smoke the shrimp
Glad you liked it, Dwight!
I really enjoyed the flavors in this pancit recipe. Looked it up again cause my friend asked for filipino food for her birthday. Thanks again!
Glad to hear that, John!
Hi , the pancit looks great! My mom also put cilantro the way you do or if not available she puts chopped celery sticks instead. And also she boils the shrimps heads in half a cup of water then add it to the sauce.
I made this last night with a lot of time and love, but the noodles just turned out mushy and pasty. I kept thinking that maybe there was too much moisture that needed to be cooked out if it, so I kept on stir-frying, but it only got more and more gross. Of course, we still ate it, and it tasted great, but the texture was all wrong. I followed the recipe perfectly, down to the type of noodles and all, so what could have been the issue? Note: I used an iron skillet to stir-fry it. I would love to try again and get it right. Thanks!
Hi Andrea, were they pancit canton noodles? and dry? I guess I would reduce the amount of liquid so that they don’t have to cook as long, or just leave some of the extra liquid as a sauce? Sorry I can’t help more – hard to say without being there.
Great recipe! Very easy to follow and the results were a big hit with my boyfriend (who had bought dry pancit noodles and had no idea what to do with them). Luckily, I was able to find your recipe and it turned out great!
I was able to find the fish sauce at a Japanese market and I used a combination of chicken stock and 1 can of chicken broth so the noodles had something to soak up.
Once again, amazing recipe and the photos are just lovely!
Thanks Michelle! Glad you liked it!
Thank you for this recipe! I used chicken instead of shrimp, and could only find Oyster sauce at the market.. Is that similar in taste to fish sauce? Either way, it was easy, delicious and a big hit with my husband 🙂
Great taste, easy to cook & very healthy! Thank you!!