No to mushy noodles. Cook your pancit canton in simmering chicken broth for maximum texture and flavor.
Package instructions for pancit canton noodles often suggest cooking them in rapidly boiling water for a specific time. But follow that blindly, and you'll end up with mushy, overcooked noodles that disappoint.
Master pancit canton like an Italian pasta chef: simmer the noodles in seasoned liquid until they're just tender. Skip the harsh, rapid boil—a gentle simmer preserves the right texture. Since the noodles will soften further when stir-fried, you want to cook them while they have that slight, firm bite.
Another tip: Boost flavor by replacing plain water with seasoned chicken broth. Add soy sauce, black pepper, and a Maggi Magic Chicken Cube to the simmering water. Simple move, incredible flavor.
Cook meat: Heat neutral oil in a large wok over medium heat. Add chicken breast and cook, stirring frequently, until opaque and no longer pink, about 5 minutes. Transfer to a bowl and set aside. Add halved squid balls to the same pan and cook, about 3–5 minutes. Transfer to the bowl with the chicken.
Cook aromatics and vegetables: Add onion and garlic. Cook, stirring frequently, until fragrant and onions are translucent, about 3–5 minutes. Add carrots and cook, about 3 minutes. Add green beans and bell peppers, then cook for another 3 minutes. Add cabbage and chicharo, then cook until heated through and cabbage is tender but still a bit crisp. Transfer vegetables to a second bowl.
Cook noodles: Add water, soy sauce, Maggi Magic Chicken Cube, and black pepper to the wok. Once simmering, add pancit canton noodles to the broth, pushing it down gently to submerge all the noodles. Keep moving the noodles to ensure they cook evenly. Once noodles are hydrated and cooked through, add Maggi Oyster Sauce and toss to distribute. Add meat and vegetables, and toss everything together until well distributed. Serve immediately with calamansi.
