Sautéed Vermicelli / Pancit Canton


Got off from work this morning but we didn’t have any cooked food today so I assessed the contents of my freezer, fridge, and cupboard. We all need to cook our vegetables before they go bad and end up in the garbage, so I attempted this famous “Pancit.” So many variations but let me do it my way.


Don’t be scared of the many ingredients; 1 or 2 vegetables are okay as long as you have the shrimp, chicken, or Chinese sausage. As I said, this is what I had in my fridge. Let’s get cooking! You need a huge pot, 2 long handled  wooden spoons, and a lot of patience, but this dish won’t disappoint you!


Half of a 16 oz. package of flour stick (Canton noodles)

4 small white package of Vermicelli noodles (pre-soaked in warm water, separated, and cut with kitchen scissor)

4 cloves of garlic, minced

1 huge onion, sliced thinly

1/4 cup olive oil

1 lb.shrimp (peeled, de-veined, heads removed, soaked in water with salt, set aside and drained later)

1 chicken breast and a thigh (washed well with water and lightly rubbed with some salt, boiled, meat removed, and reserve 3 cups of the resulting broth)

1 cup green beans, sliced

1 cup carrots, julienned

1 cup celery, cubed

1 cup cabbage, sliced finely

1/2 cup shrimp juice (shells, heads boiled in 1/2 cup water, squeezed and drained in a colander)

1 tbsp. Oyster sauce

3 tbsp. soy sauce

1/2-1 tsp ground black pepper

3 stalks of scallions

1 tbsp. fish sauce (optional)

Sesame oil (optional)

Some cilantro or parsley (optional)

 2 cups chicken broth


Heat oil in a huge pot, then sauté garlic and onions until opaque and translucent. Add shredded chicken meat, shrimp, and shrimp juice, and let simmer gently for 2 minutes. Season with soy sauce, oyster sauce, fish sauce, and ground black pepper. Add 2 cups of chicken broth.  Cover and simmer gently for 10 minutes. Uncover, stir and taste, then adjust seasonings according to your preference. Add green beans, carrots, and mix for 1-2 minutes. Add celery and cabbage, then after a minute or two, add the scallions and optional cilantro or parsley. Turn off the stove and drain out the liquid in another container or pot. Then, heat the liquid and soak only half of the yellow flour noodles, and stir well until well combined and the hard noodles soften. After, add the drained white Vermicelli; incorporate them well together on a very low fire until the flavor is mixed in within the 2 kinds of noodles. Work fast so the liquid doesn’t dry up before the noodles are tender and well combined. Turn off the stove and mix in the cooked vegetables with the chicken and shrimp. Throw in some sliced scallions and drizzle with sesame oil or squeeze lemon on top. Enjoy! Masarap (delicious)!

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