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Pancit Canton Platter

A colorful, savory noodle dish perfect for gatherings, customizable with various vegetables and proteins.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish, Side Dish
Cuisine: Filipino
Keyword: Customizable Noodles, Noodle Platter, Pancit, Party Dish, Stir Fry
Servings: 8 servings
Calories: 450kcal

Ingredients

Main Ingredients

  • 600-700 g dried canton noodles (egg noodles made for pancit)
  • 500 g chicken thigh, thinly sliced (juicy and forgiving)
  • 2 cups chicken broth (or water with bouillon)
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 large carrot, matchsticks
  • 2 cups cabbage, shredded
  • 1 cup snow peas or green beans, trimmed
  • 2 stalks celery, sliced on a bias
  • 1 small red bell pepper, thin strips
  • 3-4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1-2 tsp sugar (to balance the salt)
  • 1 tsp ground black pepper
  • 2-3 tbsp neutral oil (for stir frying)
  • for serving Calamansi or lemon wedges

Optional Add Ins

  • shrimp, fish balls, or pork slices (optional proteins)
  • scallions, toasted garlic, chicharrón bits (optional toppings)
  • mushrooms, baby corn, or a handful of bean sprouts (optional extras)

Instructions

Cook Noodles

  • Bring a big pot of water to a lively boil; salt lightly.
  • Add noodles and cook just until loosened and almost tender, about 2 to 3 minutes.
  • Drain immediately, rinse with warm water, and toss with oil to prevent sticking.

Stir-Fry Vegetables and Chicken

  • Heat a large wok or skillet over medium-high heat and swirl in oil.
  • Add chicken, season lightly with salt and pepper, stir fry until cooked through and golden.
  • Remove chicken and set aside. In the same pan, add more oil if needed, then add onion and garlic until fragrant.
  • Add carrot, celery, and bell pepper. Cook for 2 minutes, then toss in snow peas and cabbage last.
  • Pour chicken broth, soy sauce, oyster sauce, sugar, and pepper in the center; let simmer and adjust seasoning.
  • Return chicken to the pan and mix everything together.

Mix and Serve

  • Add noodles to the pan, using tongs to mix thoroughly with the sauce and ingredients.
  • Adjust consistency with more broth if it's dry; let bubble if too wet.
  • Finish with lemon juice, black pepper, and sesame oil. Top with scallions and toasted garlic.

Notes

Keep veggies sliced uniformly for even cooking. Save delicate greens for the end. Leftovers reheat beautifully in a skillet with water.