Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Shrimp Pancit Canton
Shrimp Pancit Canton features wide egg noodles stir-fried with shrimp, vegetables, and soy sauce. A versatile dish for snacks or family meals.
Instructions
- Mix together the shrimp with garlic powder, a sprinkle of salt, and ground black pepper. Toss to coat the shrimp evenly and let it marinate for at least 10 minutes.
- Heat a wok and pour in 2 tablespoons of cooking oil. Once the oil is hot, pan-fry the shrimp for 1 minute on each side until they’re cooked through. Remove the shrimp and place them on a clean plate. Set aside.
- Add the remaining cooking oil to the wok. When the oil is hot, stir-fry the bell peppers and onion for about 2 minutes.
- Add the bok choy and Napa cabbage to the wok and continue to stir-fry for another 2 minutes. Remove the veggies from the wok and set them aside on a plate.
- In the same wok, pour in the chicken broth and add the oyster sauce. Stir and bring it to a boil. Add the Pancit Canton noodles and let them absorb the liquid, tossing every minute so all the noodles get the same amount of flavor.
- Once the noodles have absorbed all the chicken broth, add the stir-fried veggies back into the wok. Toss everything together and cook for 2 minutes.
- Whisk in the cooked shrimp and mix well. Cook for an additional 2 to 3 minutes, adding more salt and pepper to taste.
- Transfer the Shrimp Pancit Canton to a serving plate.
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Pro Tips & Troubleshooting
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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