Pancit Canton

Serves 4


  • Heat oil in a wok or large skillet over medium-high. Cook onion and garlic, stirring often, until translucent and light golden, about 4 minutes. Add celery and carrots and cook, stirring, 1 minute; season with salt and pepper. Add cabbage, mushrooms, and snow peas; cook, stirring occasionally, until crisp-tender, about 3 minutes.
  • Add liquid seasoning, oyster sauce, soy sauce, and reserved vegetable broth. Bring to a simmer, add noodles, and cook until liquid is absorbed and noodles are al dente, 8–10 minutes. Season with fish sauce and more salt and pepper if needed.
  • Divide pancit among bowls; top with scallions. Serve with lemon wedges for squeezing over.

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