This Pancit Canton with Hamon is one of my favorite ways to use up leftover ham. Everything comes together in one pan—noodles, aromatics, vegetables, and a simple savory sauce. It’s quick, flexible, and an easy way to turn holiday leftovers into a comforting Filipino noodle dish everyone will enjoy!
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What is pancit canton?
Pancit canton (also called pancit guisado) is a Filipino stir-fried noodle dish made with wheat-based noodles (usually egg noodles), tossed with vegetables, protein, and a savory sauce. It’s a staple at celebrations and is easy to adapt—perfect for using leftovers like hamon.
Ingredients you'll need
Notes and substitutions
- Hamon (ham): I’m using leftover hamon because there’s usually a lot of it after the holidays—and this is a great way to enjoy it all over again. You can also use the usuals like pork, chicken, shrimp, Chinese sausage, or really any leftover you have—rotisserie chicken, lechon kawali, even roast pork all work well.
- Noodles: Dried pancit canton cooks directly in the sauce. Fresh lo mein works too—rinse briefly with hot water to loosen and reduce the liquid slightly.
- Vegetables: This recipe is flexible. Feel free to add or swap in green beans, bok choy, napa cabbage, chayote, bell peppers, or snow peas. Use what’s in your fridge.
- Seasonings: I use dark soy sauce, oyster sauce, and chicken base to add layers of umami. You can also mix regular soy sauce and fish sauce, and use pork or shrimp stock if you like—plain water works well too.
How to make this recipe
Step 1: Lightly sear the ham
Heat a little neutral oil in a large wok or wide pan over medium-high heat. Add the hamon and cook briefly, just until warmed through and lightly browned around the edges. Remove from the pan and set aside.
Step 2: Mix the sauce
In a bowl or measuring cup, combine 3 cups water, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon chicken base (or bouillon). Stir and set aside. Keep extra hot water nearby in case you need more later.
Step 3: Sauté the aromatics
In the same pan, add a little more oil if needed. Sauté the garlic and onion over medium heat until softened and fragrant.
Step 4: Cook the vegetables
Add the carrots and the chopped stalks of the Chinese celery. Cook for about a minute.
Step 5: Add the sauce
Pour in the prepared sauce and bring to a boil. Taste and adjust seasoning if needed before adding the noodles.
Step 6: Add the noodles
Add the dried pancit canton noodles directly to the boiling sauce. Toss continuously to coat and prevent sticking, for 3–5 minutes until the noodles are tender and most of the liquid is absorbed. Add more hot water as needed if the pan dries out before the noodles are fully cooked.
If using fresh lo mein:
Rinse briefly under hot water to loosen and separate the strands, then drain well. Add to the pan here — you’ll need less liquid since fresh noodles absorb less.
Step 7: Add quick-cooking vegetables and ham
Add the shredded cabbage and snap peas (I like to blanch the snap peas briefly in hot water with baking soda first—this keeps them clean, bright green, and crisp.) Toss just until the vegetables are slightly wilted.
Add the leafy tops of the Chinese celery and ham. Toss until the ham is heated through.
Step 8: Season and serve
Season with black pepper and top with scallions. Serve hot with calamansi or lemon juice.
Recipe FAQs
No. Dried pancit canton cooks directly in the sauce.
Yes. Fresh lo mein noodles work well. Rinse them briefly with hot water to loosen the strands, then drain. Add them directly to the pan and reduce the liquid slightly.
Any leftover ham works. Holiday ham, smoked ham, or even sliced deli-style ham are all fine.
Pancit canton uses wheat-based noodles, often egg noodles, but not always. Both dried and fresh versions work for this recipe.
Other noodles and pasta recipes you may like
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📖 Recipe
Pancit Canton with Hamon (Easy Leftover Ham Recipe)
Equipment
- Large wok or wide pan
Ingredients
- 1 pound dried pancit canton noodles sub:fresh lo mein noodles
- 3 cups water more as needed
- 2 tablespoons soy sauce dark or regular
- 1 tablespoon oyster sauce or fish sauce
- 1 teaspoon chicken, pork, or shrimp base (or bouillon)
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1 medium carrot julienned
- A bunch of Chinese celery chopped (separate stalks and leaves)
- 2 cups shredded cabbage
- 1 cup snap peas
- 2-3 cups leftover hamon sliced or julienned
- Black pepper to taste
- Scallions sliced or chopped
- Lemon or calamansi juice to taste
- Neutral oil for sautéing
Instructions
- Lightly sear the ham: Heat a little oil in a wok or wide pan over medium high heat. Add the ham and cook briefly until lightly browned. Remove and set aside.
- Mix the sauce: In a bowl or measuring cup, combine 3 cups of water, soy sauce, oyster sauce, and chicken base. Stir and set aside. Keep extra hot water nearby.
- Sauté the aromatics: In the same pan, sauté garlic and onion until softened and fragrant.
- Cook firm vegetables: Add carrots and Chinese celery stalks. Cook for about a minute. Return the ham to the pan.
- Add the sauce: Pour in the sauce and bring to a boil. Taste and adjust seasoning if needed.
- Add the noodles: Add dried pancit canton noodles directly to the boiling sauce. Toss continuously for 3–5 minutes until tender and most of the liquid is absorbed. Add hot water as needed.
- Add quick-cooking vegetables: Add cabbage, snap peas, and Chinese celery leaves. Toss just until wilted and the ham is heated through.
- Season and serve: Season with black pepper and top with scallions. Serve with calamansi or lemon juice.
Cynthia
This looks so good. I have to make this.
Nora Reyes
Thanks, Cynthia! I hope you enjoy it!