Pork Main Asian

Filipino stir fried noodles (Pancit canton)

Name: Filipino stir fried noodles (pancit canton) recipe
Yield: 4
Cuisine: /asian
Ingredients: 500g skinless, boneless pork belly; 20.00 ml soy sauce; 200g green large king prawns, peeled (tails intact), deveined; 375g dried wheat noodles (chow mein or canton, see notes); 40.00 ml vegetable oil; 1 onion, thinly sliced; 4 garlic cloves, finely chopped; 900g wombok, sliced; 2 large carrots, cut into matchsticks; 4 long green shallots, white part thinly sliced, green part thinly sliced on an angle; 1/2 bunch coriander, leaves picked; Lime wedges or calamansi halves (see notes), to serve; 250ml chicken stock; 60ml soy sauce; 30.00 ml Chinese rice wine (shaohsing); 3 tsp each fish sauce and white sugar; 1 1/2 tsp sesame oil; 20.00 ml cornflour

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Pancit canton (Filipino pork and prawn noodles)

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by Yasmin Newman

CHEF

Feb 09, 2024

“No party in the Philippines is complete without pancit – noodle dishes. Pancit represent longevity, so the noodle threads are left long. For Lunar New Year, the dish of choice is pancit canton – wheat noodles coated in a glossy peppery umami sauce studded with pork, prawns and cabbage.” – Yasmin Newman

500g skinless, boneless pork belly
1 tbs soy sauce
200g green large king prawns, peeled (tails intact), deveined
375g dried wheat noodles (chow mein or canton, see notes)
2 tbs vegetable oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
900g wombok, sliced
2 large carrots, cut into matchsticks
4 long green shallots, white part thinly sliced, green part thinly sliced on an angle
1/2 bunch coriander, leaves picked
Lime wedges or calamansi halves (see notes), to serve

Stir fry sauce

1 cup (250ml) chicken stock
1/4 cup (60ml) soy sauce
1 1/2 tbs Chinese rice wine (shaohsing)
3 tsp each fish sauce and white sugar
1 1/2 tsp sesame oil
1 tbs cornflour

Method

1.

Cut the pork belly into 1.5cm-thick slices, then cut into 1cm-thick pieces. Place pork and 3 tsp soy sauce in a bowl. Season and toss to combine. Place half the prawns in a bowl with 1 tsp soy sauce. Remove tails from remaining prawns and roughly chop, then add to whole prawns. Season to taste and toss to combine.
2.

For the stir-fry sauce, combine all ingredients in a jug with 1 1/2 tsp freshly ground black pepper. Whisk until combined.
3.

Bring a large saucepan of water to the boil over high heat. Cook the noodles for 1 minute (they won’t be fully tender), then drain. Run under cold water to cool and prevent noodles from sticking together. Set aside in colander.
4.

Heat 2 tsp oil in a large saucepan over high heat. Cook pork, in 2 batches, for 5 minutes or until golden. Transfer to a bowl. Return pan to high heat. Add 2 tsp oil and cook prawns, turning occasionally, for 3 minutes or until golden. Place whole prawns aside until ready to serve and add chopped prawns to pork.
5.

Heat remaining 1 tbs oil in same pan over medium heat. Cook the onion and garlic, stirring occasionally, for 4 minutes or until soft. Add the stir-fry sauce, stir, then bring to a simmer over medium-high heat. Once sauce starts to thicken and simmer, add the cabbage, carrot and white part of shallot and toss for 1 minute or until combined and starting to soften. Add the noodles, pork and chopped prawns and toss for 2 minutes until warmed through and combined. Remove from the heat.
6.

Transfer to a platter and top with whole prawns. Scatter with coriander and green part of shallot. Serve with lime wedges or calamansi halves.

Review 1

Recipe Notes

Canton noodles are available from Filipino food shops. Calamansi, also known as Filipino lime, has a very tart lime/ lemon/orange flavour. They’re available from Asian grocers, or a friendly Filipino family with a tree. Traditionally, halved calamansi are placed decoratively on top for diners to squeeze over their plates.