Pancit Canton is a popular Filipino stir-fried noodle dish packed with vibrant flavors and colorful vegetables. Made with egg noodles, tender meats like pork and shrimp, and a savory soy-oyster sauce blend, this dish is a staple at celebrations and family gatherings. Its name comes from the Cantonese influence on Filipino cuisine, blending Chinese-style noodles with local ingredients for a hearty, satisfying meal that’s perfect for sharing.
This step-by-step recipe focuses on Classic Pancit Canton, an authentic version that’s simple to make at home. Let’s dive into creating this delicious Filipino favorite.
Ingredients (Serves 4-6)
- Noodles:
- 400g (14 oz) pancit canton noodles (egg noodles)
- Protein:
- 200g (7 oz) pork, thinly sliced
- 150g (5 oz) shrimp, peeled and deveined
- 1 small chicken breast, boiled and shredded (optional)
- Vegetables:
- 1 medium carrot, julienned
- 1 cup cabbage, shredded
- 1/2 cup green beans, sliced diagonally
- 1 medium red bell pepper, julienned
- 1 medium onion, sliced
- 4 cloves garlic, minced
- Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce (patis)
- 1 teaspoon sesame oil (optional, for aroma)
- 1/2 teaspoon ground black pepper
- 2 cups chicken broth (or water)
- Other:
- 3 tablespoons cooking oil
- 1 teaspoon sugar (to balance flavors)
- Garnish:
- 2-3 calamansi, halved (or lemon wedges)
- 2 tablespoons scallions, chopped
- 1/4 cup fried garlic (optional, for crunch)
Equipment Needed
- Large wok or deep skillet
- Pot (for boiling chicken, if using)
- Colander (for rinsing noodles, if needed)
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or tongs
- Serving platter
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Start by prepping all your ingredients for a smooth cooking process. Thinly slice the pork into bite-sized pieces. Peel and devein the shrimp. If using chicken breast, boil it in water for 15-20 minutes until cooked, then shred and set aside. Julienne the carrot and red bell pepper, shred the cabbage, slice the green beans diagonally, and slice the onion. Mince the garlic and chop the scallions for garnish.
Prepare the sauce by mixing 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sesame oil (if using), 1/2 teaspoon ground black pepper, and 1 teaspoon sugar in a small bowl. Set aside. Have your chicken broth (or water) ready for cooking.
Tip: Prepping everything beforehand makes stir-frying quick and easy, as pancit canton cooks fast.
Step 2: Cook the Protein
In a large wok or deep skillet, heat 2 tablespoons of cooking oil over medium-high heat. Add the sliced pork and stir-fry for 4-5 minutes until lightly browned and cooked through. Push the pork to one side of the wok, then add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the pork and shrimp from the wok and set aside to avoid overcooking.
Tip: If using chicken, you can add the shredded pieces later with the vegetables since it’s already cooked.
Step 3: Sauté the Aromatics and Vegetables
In the same wok, add 1 tablespoon of cooking oil if needed. Sauté the minced garlic and sliced onion for 1-2 minutes until fragrant and translucent. Add the julienned carrot, green beans, and red bell pepper, stir-frying for 3-4 minutes until slightly tender but still crisp. Add the shredded cabbage and cook for another 1-2 minutes until just wilted. If using shredded chicken, stir it now to heat through.
Tip: Don’t overcook the vegetables—they should retain their vibrant color and texture for a fresh, crisp bite.
Step 4: Add the Sauce and Broth
Pour the prepared sauce mixture into the wok, stirring to coat the vegetables. Add 2 cups of chicken broth (or water) and bring to a gentle boil. Let it simmer for 2 minutes to meld the flavors. Taste and adjust seasoning if needed—add more soy sauce for saltiness or a pinch of sugar if it’s too salty.
Tip: The broth helps soften the noodles and ensures they absorb the savory flavors evenly.
Step 5: Cook the Noodles
Add the pancit canton noodles directly to the wok, stirring gently to coat them in the sauce and broth. The noodles will absorb the liquid as they cook, softening in about 5-7 minutes. Keep tossing to ensure even cooking and to prevent sticking. If the noodles are still too firm and the liquid has been absorbed, add more broth or water, 1/4 cup at a time, and cook until tender.
Once the noodles are cooked and have absorbed most of the sauce, return the pork and shrimp to the wok. Toss everything together for 1-2 minutes to combine all the flavors and heat the protein through.
Tip: If your noodles are pre-cooked or the package requires boiling first, blanch them briefly in hot water for 1-2 minutes, then drain and add to the wok.
Step 6: Assemble and Garnish
Transfer the pancit canton to a serving platter or divide into individual plates. Garnish with chopped scallions and fried garlic (if using) for added flavor and crunch. Serve hot with halved calamansi (or lemon wedges) on the side for squeezing over the noodles, adding a fresh, tangy kick.
Serving Suggestion: Place the pancit canton in a large white platter for a clean, inviting presentation. It’s perfect for family gatherings, where everyone can dig in and add their desired amount of citrus.
Cooking Tips for Perfect Pancit Canton
- Noodle Texture: Pancit canton noodles should be chewy but not mushy. Don’t overcook them, as they’ll continue to soften as they sit in the sauce.
- Protein Variations: You can use chicken, shrimp, or even sliced fish balls or sausage for variety. For a vegetarian version, use tofu and mushrooms instead.
- Vegetable Veggies: Swap in your favorite vegetables like snap peas, broccoli, or bean sprouts, but aim for a colorful mix to make the dish vibrant.
- Sauce Balance: Adjust the sauce to your taste—add more oyster sauce for richness, soy sauce for saltiness, or a splash of calamansi juice for brightness.
- Make It Spicier: Add chopped bird’s eye chilies or a drizzle of chili oil during cooking for a spicy kick, if desired.
- Wok Heat: Stir-fry on medium-high heat to keep the dish light and avoid a steamed texture. A wok is ideal, but a large skillet works too.
Why You’ll Love This Pancit Canton
Pancit Canton is a delightful Filipino dish that’s both comforting and festive, with its savory noodles and colorful ingredients. The combination of tender protein, crisp vegetables, and chewy egg noodles in a soy-oyster sauce makes it a crowd-pleaser. This recipe keeps it authentic, focusing on simple techniques to bring out the best in every bite. Whether you’re cooking for a party or a family dinner, pancit canton will bring a taste of Filipino tradition to your table.
Nutritional Information (Per Serving, Approx.)
- Calories: 400-450 kcal
- Protein: 20g
- Fat: 15g
- Carbohydrates: 50g
- Fiber: 3g
- Sodium: 900mg (varies with soy sauce and fish sauce)
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may soften over time.
- Freezing: Freeze in portions for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of water or broth to prevent sticking. Stir-fry until heated through. Microwaving works but may make the noodles softer.
Final Thoughts
Pancit Canton is a Filipino classic that’s easy to make and always a hit, with its hearty noodles and vibrant flavors. This recipe captures the essence of Filipino celebrations, bringing together simple ingredients in a way that’s both comforting and exciting. Serve it with love, and watch it become a favorite at your table.