Stir-fried Canton noodles with pork and mushrooms

Stir-fried Canton noodles with pork and mushrooms

Pancit Canton

7000 Islands
Jana Liebenstein

While pancit bihon and sotanghon were made at home, Chinese-style Canton called for the experts. My mother often tagged along to pick up the freshly cooked noodles wrapped in banana leaves and newspaper from the Chinese panciteria (noodle house). She loved the theatre; cooks with giant woks, ladles and ingredients at the ready stir-fried the noodles with astonishing speed. It was mesmerising for a young child.

Pancit Canton is comparable to Chinese chow mein. This simple version made with pork, mushrooms, soy sauce and sesame oil packs serious umami. Other Chinese favourites, such as fish balls and lap chong sausage, can be tossed in if desired. Canton, thick dried wheat noodles, are available from Filipino grocery stores.


Quantity Ingredient
60ml vegetable oil
1 large onion, thinly sliced
2 garlic cloves, crushed
100g shiitake mushrooms, stalks removed and caps sliced
250g pork loin medallion, trimmed and thinly sliced into strips
2 tablespoons soy sauce
1 tablespoon shaoxing rice wine
1 teaspoon sesame oil
1/2 teaspoon fish sauce
2 teaspoons white sugar
1 tablespoon cornflour
500ml chicken stock
250g dried wheat noodles
kalamansi or lemon wedges, to serve


  1. Heat 2 tablespoons of the vegetable oil in a frying pan over medium heat. Add the onion and garlic and cook for 3 minutes, stirring until they've started to soften. Add the mushroom, increase the heat to medium–high, and cook for a further 2 minutes, stirring often, until the mushrooms are tender. Transfer to a plate.
  2. Add the remaining oil to the pan and place over medium–high heat. Add the pork, in batches, and stir-fry for 4 minutes, or until golden and cooked through. Add to the onion mixture.
  3. Meanwhile, place the soy sauce, rice wine, sesame oil, fish sauce and sugar in a bowl and stir to combine. Add the cornflour and stir until dissolved.
  4. Place the stock and soy sauce mixture in a wok or large deep frying pan, stir to combine, then bring to the boil over high heat. Add the noodles and, using a wooden spoon, stir gently until the noodles have softened. Reduce the heat to medium and cook for 6 minutes, tossing occasionally, until the noodles are cooked and the liquid has thickened and reduced to a sauce to coat the noodles.
  5. Add the pork mixture and toss to combine. Remove from the heat and season with freshly cracked black pepper. Transfer to a serving bowl and serve with kalamansi.
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