Southeast Asian · Lunch · Dinner
Pancit Canton
Pansit Kanton
Springy Filipino egg noodles stir-fried with tender chicken, crunchy cabbage, snow peas and carrots in a savoury garlic-soy broth, finished with a bright squeeze of calamansi. This lighter version uses lean chicken breast, less oil and plenty of vegetables.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 52% · Fat 18% · Protein 30%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 8 oz227 gDried pancit canton (flour stick) noodles
- 2 small breasts300 gSkinless chicken breast, thinly sliced
- 1 tbsp14 gCanola oil
- 4 cloves12 gGarlic, minced
- 1 medium110 gOnion, sliced
- 1 medium60 gCarrot, cut into thin strips
- 1 stalk40 gCelery, thinly sliced
- 3 cups210 gGreen cabbage, shredded
- 1 1/2 cups100 gSnow peas, trimmed
- 2 cups480 gLow-sodium chicken broth
- 2 1/2 tbsp40 gReduced-sodium soy sauce
- 1 tbsp18 gOyster sauce
- 1/2 tspGround black pepper
- 4 calamansi or 1 lime40 gCalamansi or lime, cut into wedges
- 2 stalks30 gSpring onions, sliced (optional)
Steps
- 1
Slice the chicken, garlic, onion, carrot and celery, shred the cabbage and trim the snow peas.
- 2
Mix the soy sauce, oyster sauce and black pepper in a small bowl.
- 3
Heat the oil in a large wok or deep pan over medium-high heat.
- 4
Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
- 5
Add the chicken and stir-fry for 5-6 minutes until cooked through to 74 °C / 165 °F with no pink inside.
- 6
Add the carrot and celery and stir-fry for 2 minutes.
- 7
Add the cabbage and snow peas and stir-fry for 2 minutes until just tender-crisp, then tip everything onto a plate.
- 8
Pour the broth and the sauce mixture into the wok and bring to a boil.
- 9
Add the dry noodles and toss constantly for 3-5 minutes until they soften and absorb most of the liquid.
- 10
Return the chicken and vegetables to the wok and toss for 1-2 minutes until hot and well combined.
- 11
Serve topped with spring onions, if using, and calamansi or lime wedges to squeeze over.
Swaps, storage and make-ahead
Swaps
- Swap the chicken breast for peeled shrimp, adding them near the end and cooking just until pink and opaque.
- Use firm tofu instead of chicken, vegetable broth instead of chicken broth and a mushroom-based vegetarian stir-fry sauce instead of oyster sauce; check that your noodles are labelled egg-free if you want it vegan.
- Replace the snow peas with green beans or sliced bell pepper if they are easier to find.
- Use lime wedges instead of calamansi if your store doesn't carry it.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a pan or microwave with a splash of broth until steaming hot. Freezing isn't recommended, as the noodles turn soft and the cabbage goes limp.
Make ahead
Slice the chicken and vegetables and mix the sauce up to a day ahead, keeping everything covered in the fridge, with the raw chicken stored separately below other foods.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Pancit Canton in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: GlutenEggsSoyCeleryMolluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (413 g) | Per 100 g | |
|---|---|---|
| Calories | 406 kcal | 98 kcal |
| Protein | 29.7 g | 7.2 g |
| Carbohydrates | 53.4 g | 12.9 g |
| of which sugars | 6.3 g | 1.5 g |
| Fiber | 5.4 g | 1.3 g |
| Fat | 8.3 g | 2 g |
| of which saturated | 1.4 g | 0.3 g |
| Sodium | 836 mg | 202 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
