Meatless Mondays: Low-Carb Pancit Canton

2 months ago

Craving for pancit but not the carbs? This recipe is the perfect solution— delicious and simple to make!


Low-Carb Pancit Canton

Makes 4 servings 

2 pcs Large sayote  (should make 4 cups sayote noodles)

3 tbsp Refined coconut oil, divided

20 pcs Medium shrimp, peeled and deveined

¼ cup Onion, chopped

2 tsp Garlic, chopped

1/2 cup Celery, sliced

1 cup Carrot, sliced into thin matchsticks

1 cup Shiitake mushrooms, sliced

1 cup Chicken broth

2 tbsp Oyster sauce

2 tbsp Soy sauce

2 tbsp Cornstarch

1 ½ cups Cabbage, thinly sliced

Salt and pepper to season


  1. Trim both ends of the sayote and peel off the skin.  Grate the sayote using the largest hole of a box grater to form long ribbons.  You can also use a mandolin, julienne peeler or a vegetable spiralizer.  Set aside.
  2. Heat 1 tablespoon of oil in a non-stick skillet.  Add the shrimp and sauté until pink, about 2 minutes.  Transfer to a plate and set aside.
  3. In the same skillet, pour the remaining oil.  Add the onion and garlic and saute until fragrant.  Add the celery, carrots and shitake mushrooms. Cook for 2 minutes.
  4. In a bowl, whisk the chicken broth, oyster sauce, soy sauce and cornstarch together until smooth.Pour the mixture into the skillet.
  5. Add the cabbage and sayote noodles. Simmer until the vegetables are tender, about 5 minutes.Turn off the heat and mix in the cooked shrimp.  Season with salt and pepper to taste.
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