Lunch · 40 min · filipino

Pancit Canton Stir-Fry

✓ USDA-verified nutrition data

Ingredients

• 8 oz Canton noodles
• 1/2 lb Pork strips
• 1/4 lb Chicken liver
• 2 cups Cabbage
• 1 Carrots
• 1 cup Snow peas
• 1 Onion
• 4 cloves Garlic
• 1/3 cup Soy sauce
• 2 tbsp Oyster sauce
• 2 cups Chicken broth

Steps

1. Sear the pork strips and liver hot and fast, 4 minutes; set aside. Liver overcooks in a blink — it finishes later.
2. Soften the onion, garlic, carrots, and cabbage, 5 minutes, until the cabbage wilts.
3. Add the broth, soy sauce, and oyster sauce; bring to a rolling boil.
4. Add the dry canton noodles directly to the boiling liquid — no pre-soaking needed for wheat noodles.
5. Toss 6 to 8 minutes, until the noodles are tender and have absorbed the savory broth.
6. Fold in the snow peas and the pork mixture for the last 2 minutes.
7. Serve immediately with calamansi; canton should be saucy, never dry.

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