Pancit Canton (Fried Noodles)


1 tablespoon peanut oil
4 cloves of garlic, chopped
2 smalls pieces of red onions, chopped
7 pieces of fresh shiitake mushrooms, cut into strips (if you don’t have the fresh ones, use dried
4 pcs of carrots, cut into strips (I used very thin carrots this
1/2 pound of snow peas (make sure the tough stringy part on the sides are removed), sliced
2 pieces of chicken legs, boiled and deboned into strips (used to make chicken stock)<
1/2 inch can of stewed pork (can be purchased Asian grocers)
2 teaspoons soy sauce
1/4 teaspoon white pepper
1 package Pancit canton Chinese noodles(can be purchased supermarkets and Asian grocers)
3 cups chicken stock (best if fresh, but can also used store-bought ones)
2 stalks of spring onions, chopped


Have all ingredients prepared. The key is ensuring that you have all the ingredients ready before you begin cooking. Prepare the garlic, onions, mushrooms, carrots, snow peas. Debone the chicken legs and roughly cut into small strips.
Heat the oil in a wok at medium-high heat (if not, use a frying pan that is deep). Stir in the garlic and onions until golden brown – for about 1 minute. Mix in the shiitake mushroom, carrots, and snowpeas. Cook for a few minutes until the vegetables are crisp and tender.
Once fragrant and evenly mixed, add the chicken strips and stewed pork. Add in the soy sauce and white pepper and mix all the ingredients well.
Add the package of pancit canton. Be careful in mixing as the noodles are still hard and it might overflow in the wok. Add in the chicken stock and as you are mixing in the noodles, it should start to soften with the help of the chicken stock.
Mix the ingredients evenly and ensure flavors are distributed evenly. Serve immediately and top with chopped spring onions. The one thing to remember in cooking the dish is to ensure that you mix it well – it makes everything taste better.




Recently I just watched the movie Julie and Julia, a movie about the late American chef Julia Child and an ordinary American Julie Powell who attempted to do all 500+ recipes from Julia’s book Mastering the Art of French Cooking. As I was watching the movie, I felt how I really missed cooking and how it is really something that I still want to pursue after graduation. I find cooking relaxing and enjoyable, something that release all my stress after a long day. And the happiness and accomplishment you feel after completing the dish is just amazing. More importantly the smiles on everyone’s faces once they try and said that they liked your dish. So that day I decided to cook a Tsinoy delicacy, the Pancit Canton. Although the dish requires intensive preparation, try it out this upcoming Lunar New Year!




Wednesday, February 3, 2010 - 11:48pm


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