Baked Pancit Canton Cups
Baked pancit canton cups are a delightful handheld version of the classic Filipino noodle dish, perfect for parties and gatherings. These crispy, savory bites feature a mix of noodles, veggies, and protein pressed into muffin tins for easy serving.
Servings: 12 cups
Calories: 250kcal
Ingredients
Main Ingredients
- 8 oz Pancit canton noodles, cooked until tender Do not overcook, keep them firm.
- 1 cup Protein (chicken, shrimp, pork, or tofu) Choose your preferred protein.
- 1 cup Vegetables (cabbage, carrots, bell pepper, snow peas, green beans, etc.) Use what's available.
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce (optional) Adds depth of flavor.
- 1/4 cup Broth or water For mixing and seasoning.
- 1 Egg (1 to 2, optional for binding)
- 2 tbsp Oil for sautéing
- Salt and pepper to taste
Serving Garnishes
- 1 each Calamansi or lemon wedges For serving.
- 1 tbsp Chili garlic sauce Optional, for a spicy kick.
- 1 each Lumpia (for serving) Classic pairing.
- 1 cup Cucumber tomato salad For a fresh side.
- 1 bottle Banana ketchup Especially for kids.
Instructions
Preparation
- Boil the pancit canton noodles according to the package instructions, but stop a little early so they stay firm. Drain and rinse quickly with cool water and toss with a small amount of oil to prevent clumping.
- In a large pan, sauté onion and garlic until fragrant. Add your protein and cook until done, then add firmer vegetables like carrots and green beans. Softer vegetables like cabbage can be added later.
- Add soy sauce, oyster sauce (if using), and a splash of broth or water to the pan, mixing everything well. Adjust seasoning with salt and pepper.
- Toss the cooked noodles into the pan with the filling, mixing until evenly coated. If using egg, allow the mixture to cool for 5 minutes before stirring in a beaten egg.
Baking
- Preheat oven to 375°F (190°C) and grease a muffin tin generously.
- Grab small handfuls of the noodle mixture and press them into each muffin cup, shaping them into nests.
- Bake in the preheated oven for 12 to 18 minutes, or until the edges are golden and crisp. Let the cups cool in the pan for 5 minutes before gently lifting them out.
Notes
Keep noodles firm to prevent fragile cups. Avoid excess sauce to keep them from getting soggy. Prepping ahead is convenient, just bake fresh before serving for the best texture.