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Shrimp and Chicken Pancit Canton

This is a recipe for Shrimp and Chicken Pancit Canton

Difficulty Hard
Time 35 min
Servings 4
Ingredients 14
Steps 11
Shrimp and Chicken Pancit Canton
Filipino Updated 1/22/2018

Ingredients

Measured from the catalog payload.

  • 8 ounces pancit canton
  • 1 knorr shrimp cube
  • 1/2 cabbage sliced into small pieces
  • 10 to 12 pieces shrimp shell and head removed
  • 4 ounces chicken boiled and shredded
  • 12 to 15 pieces snow pea
  • 1 chinese sausage chopped
  • 1 carrot
  • 1/4 cup chopped parsley
  • 1/4 cup soy sauce
  • 1 yellow onion sliced
  • 4 cloves garlic minced
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons cooking oil

Instructions

11 cooking steps

  1. Heat oil in a cooking pot.
  2. Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside.
  3. Using the remaining oil (you can add more oil if needed), sauté garlic and onion.
  4. Add the Chinese sausage and shredded chicken. Saute for 2 minutes.
  5. Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes.
  6. Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes.
  7. Put the ground black pepper into the pot. Stir.
  8. Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually.
  9. Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes.
  10. Transfer to a serving plate. Serve with lime or calamansi.
  11. Share and enjoy!

Catalog details

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Noodles, Shrimp No tags Public recipe Revision 1