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    Home » Noodles and Pasta Recipes

    Pancit Canton Recipe

    Published: Nov 16, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    This Pancit Canton Recipe is made with stir-fried wheat noodles packed with savory and citrusy flavors. You can easily customize this versatile dish by adding your favorite proteins and vegetables for a personal touch.

    Pancit Canton (Filipino Stir-Fried Noodles) in a wok.
    Jump to:
    • What is Pancit Canton?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • More Pancit Noodle Recipes
    • Other noodles and pasta recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Pancit Canton?

    Pancit, or pansit, is a term for noodles in Filipino cuisine. There are various types, each defined by the noodles they use.

    Pancit Canton, also called Pancit Guisado, is a stir-fry noodle dish made with wheat flour noodles. Some brands may include egg, similar to egg noodles used in chow mein or lo mein. This dish is typically stir-fried with chicken, pork, and vegetables, seasoned with soy sauce and calamansi.

    It's a favorite at Filipino celebrations, particularly birthdays, where the long noodles are thought to symbolize longevity or long life. You can easily customize it by adding your favorite veggies or proteins!

    Ingredients you'll need

    Individual ingredients for pancit canton (Filipino Stir-Fried Noodles)
    Salt, pepper, and oil are not in the picture.

    Dried pancit canton noodles are a staple in traditional recipes, but feel free to use thicker lo mein noodles if you're looking to change things up. They work just as well and taste great!

    Dried and fresh noodles

    Notes and substitutions

    • Pancit canton noodles: I used pre-cooked lo mein noodles made from wheat flour and eggs. They're thicker and have a more yellow color compared to dried pancit canton noodles, but they're just as chewy and delicious.
    • Proteins: Chicken, pork, fish or squid balls, and tofu are other options; sear them for more flavor. And if you're feeling fancy, boiled quail eggs make a delicious addition.
    • Vegetables: I used shiitake mushrooms, carrots, and cabbage. But feel free to mix it up with green beans, snow peas, celery, or bok choy.
    • Chicken base or bouillon: You can use either chicken or shrimp stock as a base.

    How to make this recipe

    Prep and organize

    • If you are using fresh pre-cooked noodles, just drop them quickly in hot water and separate the strands. For dried noodles, prepare extra 3 cups of hot water ready to go.
    • Make the sauce by combining 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon bouillon or base, and a cup of hot water in a cup.
    • If using dried shiitake mushrooms, soak them in hot water until they're tender. Then, snip off the tough stems and slice them up.

    Step 1: Heat a bit of oil in a pan over medium-high heat. Lightly brown 6 to 8 shiitake mushrooms for about a minute, then set aside. Next, sear 2 Chinese sausage links in the same pan for another minute.

    Step 2: Season 8 ounces of shrimp with salt and pepper, then add them to the pan to cook partially for about a minute. Add more oil if needed. Transfer the shrimp to a plate once they're partly cooked.

    Browning Chinese sausages with shitake mushrooms in a wok. Shitake mushrooms, Chinese sausage, and shrimp in a wok.

    Step 3: Drizzle a bit of oil into the pan, then sauté 3 cloves of garlic and 1 onion until they're nice and soft.

    Step 4: Add 1 carrot and a small amount of sauce. Let everything come to a boil.

    If you're working with dried noodles, pour in the entire sauce along with 3 cups of hot water.

    Sauteing onion, garlic, and carrots in a wok. Pouring the sauce to the aromatics and carrots in the wok.

    Step 5: Toss 2 pounds of noodles with the rest of the sauce and cook for about 3 minutes, just until the noodles are warm and all the liquid is absorbed.

    If things start to look a bit dry, don’t hesitate to splash in some hot water. If you’re using dried noodles, give them about 5 minutes to cook.

    Pouring the sauce to the noodles in the wok.

    Step 6: Add 3 cups of cabbage, mushrooms, sausage, and shrimp. Stir everything together, then turn off the heat.

    Mixing the cabbage, mushrooms, sausage, and shrimp with the noodles in the wok.

    Step 7: Throw in 2 scallions, some black pepper, and cilantro (if you like). Squeeze over some lemon, lime, or calamansi juice. Serve and enjoy!

    For a delicious combo, pair them with Ukoy (Shrimp and Vegetable Fritters), Lumpiang Shanghai, or Empanadas.

    Adding scallions to the Pancit Canton in the wok.

    Recipe FAQs

    Do you need to soak Pancit Canton noodles before cooking?

    Not at all! Dried pancit canton noodles don’t need to be pre-soaked or boiled beforehand. Just toss them into boiling broth to rehydrate. If you're using fresh noodles, a quick plunge in boiling water is enough to separate the strands.

    What is the best condiment for Pancit Canton?

    As Filipinos love condiments, Pancit Canton will go well with toyomansi sauce made with soy sauce and calamansi (or lemon). A spiced vinegar with chilies and garlic sounds good as well.

    More Pancit Noodle Recipes

    • Pancit Bihon (Bihon Guisado): This version uses thin rice vermicelli noodles, stir-fried with a combination of meats and vegetables.
    • Sotanghon Guisado: Stir-fried noodles with bean thread noodles (also called cellophane or glass noodles), which turn translucent and smooth when cooked. Sotanghon soup is the soup version with chicken or pork broth.
    • Pancit Palabok: Thin rice noodles with a distinctive orange sauce, made with shrimp stock and tinapa (smoked fish). It's garnished with shrimp, crushed pork rinds, and hard-boiled eggs. Pancit luglug is a similar version, originating from Pampanga and uses thick cornstarch noodles.
    • Pancit Malabon: Named after a city in Metro Manila, these are thick rice noodles with a signature orange-colored sauce. It's typically topped with ingredients like shrimp, squid, and oysters.

    Other noodles and pasta recipes you may like

    • Lomi in a bowl with a fork swirled with noodles.
      Lomi Recipe
    • Sotanghon Guisado rolled by a fork.
      Sotanghon Guisado Recipe
    • Sopas in a bowl.
      Sopas Recipe
    • Macaroni Salad in a red bowl.
      Filipino Macaroni Salad Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pancit Canton in a wok.

    Pancit Canton

    Stir-fried noodles with proteins and vegetables.
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast, Main Course, Side Dish, Snack
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 8
    Calories: 496kcal
    Author: Nora Rey
    Cost: $8-$10

    Equipment

    • Wok or large skillet or sauté pan

    Ingredients

    • 2 pounds fresh lo mein noodles or 1 pound dried pancit canton noodles (see note)
    • 2 tablespoons soy sauce
    • 1 tablespoon fish sauce sub: oyster sauce
    • 1 teaspoon chicken or shrimp base or bouillon sub: chicken broth or shrimp stock
    • 6 to 8 shiitake mushrooms fresh or dried (rehydrated), sliced (see note)
    • 2 Chinese sausage links sliced (see note)
    • 8 ounces shrimp shelled & deveined (see note)
    • 3 garlic cloves minced
    • 1 small yellow onion diced
    • 1 medium carrot julienned (see note)
    • 3 cups shredded cabbage (see note)
    • 2 scallions sliced
    • Lemon or calamansi juice
    • Salt and pepper to taste
    • Cilantro optional
    US Customary - Metric

    Instructions

    • Make the sauce by combining soy sauce, fish sauce, bouillon or base, and a cup of hot water in a cup. Set it aside.
    • Over medium-high heat, add oil then lightly brown the mushrooms for about a minute. Move them aside, then sear the sausages for another minute.
    • Season shrimp with salt and pepper, then add them to partially cook for about a minute. Add more oil as needed. Transfer to a plate.
    • Sauté garlic and onions in oil until softened.
    • Add carrots and a small amount of sauce to cook it. If you are using dried noodles, add the entire sauce and 3 cups of hot water. Let it come to a boil.
    • Add noodles and the remaining sauce. Toss them and cook for about 3 minutes or until the noodles are heated through. Add hot water if it gets too dry.
      Dried noodles will take about 5 minutes to cook.
    • Add cabbage, mushrooms, sausage, and shrimp. Toss them together, then turn off the heat.
    • Add scallions, ground pepper, and cilantro (if using). Squeeze some lemon or calamansi juice. Serve and enjoy!

    Notes

    • Pancit canton noodles: I used pre-cooked lo mein noodles made from wheat flour and eggs. They're thicker and have a more yellow color compared to dried pancit canton noodles, but they're just as chewy and delicious.
    • Proteins: Chicken, pork, fish or squid balls, and tofu are other options; sear them for more flavor. And if you're feeling fancy, boiled quail eggs make a delicious addition.
    • Vegetables: I used shiitake mushrooms, carrots, and cabbage. But feel free to mix it up with green beans, snow peas, celery, or bok choy.
    • Chicken base or bouillon: You can use either chicken or shrimp stock as a base.

    Nutrition

    Calories: 496kcalCarbohydrates: 85gProtein: 24gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 145mgSodium: 587mgPotassium: 492mgFiber: 5gSugar: 4gVitamin A: 1396IUVitamin C: 8mgCalcium: 77mgIron: 3mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Jaime

      November 18, 2022 at 1:22 pm

      5 stars
      Thank you for this recipe Nora. I made it last night. It was delicious! I added some leftover shredded chicken.

      Reply
      • Nora Rey

        January 05, 2023 at 12:38 am

        Hello Jaime, that shredded chicken was a smart idea. ;=) I am happy you enjoyed it. Thank you!

        Reply
    5 from 2 votes (1 rating without comment)

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