Philippines − Pancit Canton

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Philippines − Pancit Canton to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Philippines − Pancit Canton, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 pound pork, cubed
• 1 chicken breast, cubed
• 3 cups chicken broth
• 1 tablesoon cooking oil
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1 tablespoon salt
• 1/2 pound small shrimps, peeled and deveined
• 1 tablespoon black pepper
• 2 cups cauliflower (divided into florets)
• 2 cups snow peas
• 2 cups cabbage, sliced into 1 inch strips
• 1 cup diced carrots
• 1 cup sliced celery
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 12 ounces Cantonese noodles (egg noodles)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a frying pan, heat oil and saute garlic until brown

Step 2: Technique & Execution

Add onion and cook until transparent

Step 3: Technique & Execution

Season with salt

Step 4: Technique & Execution

Stir in pork, chicken, shrimps and pepper

Step 5: Technique & Execution

Simmer for 20 minutes

Step 6: Technique & Execution

Add broth and vegetables