• 400 g pancit canton noodles
  • 200 g pork (thinly sliced)
  • 12 pcs squid balls (cut into quarters)
  • 10 pcs kikiam (sliced)
  • 1 small onion (sliced)
  • 3 cloves garlic (minced)
  • cooking oil (any)
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 3-4 cups chicken broth
  • 1 pc carrot (julienne cut)
  • ½ kg cabbage (sliced)
  • salt and pepper, to taste

WATCH: Video on How to Cook Pancit Canton Guisado


  • In a large wok or pan, heat oil over medium heat.
  • Add the squid balls. Cook for about 2-3 minutes. Set aside.
  • Add a tablespoon of oil and cook the kikiam for about 2-3 minutes. Set aside.
  • In the same pan, heat oil over medium heat.
  • Saute onion and garlic. Cook until soft and fragrant.
  • Add the pork. Cook until lightly brown.
  • Add the soy sauce and oyster sauce. Stir.
  • Pour-in chicken broth
  • Season with salt and pepper.
  • Cover and bring to a boil.
  • Add the vegetables.
  • Simmer until the vegetables are just tender.
  • Put-in the pancit canton noodles.
  • Add-in the cooked squid balls and kikiam.
  • Gently toss until the noodles absorb the liquid.
  • Cook just until the liquid evaporates.
  • Transfer to a serving plate.
  • Share and enjoy!

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