Peanut noodles, pancit canton edition. A speedy hack to make your straight-out-of-the-packet instant noodles feel like an actual meal.
Hot oil, garlic, ginger, and a spoonful of peanut butter. That's all it takes to turn pancit canton into something you'd actually pause to eat. The flavor packets handle the seasoning — salt, umami, the works — so you're really just building on top of something that already knows what it's doing. Black vinegar for tang, chili oil for heat, aromatics bloomed in hot oil so the whole thing smells like effort. It's spicy, nutty, a little sour, and honestly kind of impressive for eating straight out of a pan on a Tuesday!
The peanut butter you use matters here. A thick, one blends into the sauce cleanly without making it too sweet. Not sure which one to grab? We ranked the best peanut butters you can find at the grocery.
Works with any pancit canton brand you have on hand — Lucky Me, Payless, or Monde. Stick to original flavor so the sauce doesn't clash.
Cook noodles: Cook both packs of pancit canton 2 minutes less than package instructions. Drain and set aside, reserving about 2 tbsp of cooking water.
Bloom aromatics: Heat oil in pan over medium-high heat until just smoking. Pour over garlic, ginger, and green onion whites in a bowl. It should sizzle on contact.
Build sauce: Add all flavor packets to the same bowl and stir to combine. Add peanut butter, black vinegar, sesame oil, and chili oil and mix until smooth. Loosen with reserved cooking water if too thick.
Toss and serve: Add noodles and toss until fully coated. Top with green onion greens and serve immediately.
