Pancit Canton is a Filipino version of stir-fried noodles with a savory, citrusy flavor. It is highly customizable with proteins and vegetables of your choice.
You may also like Filipino Pork Adobo or Okoy or Ukoy (Shrimp and Vegetable Fritters).
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Ingredients you'll need
Dried Pancit Canton noodles are typically used, but thicker Lo Mein noodles work just as well.
Notes and substitutions
- Pancit Canton noodles: I used pre-cooked Lo Mein noodles made with wheat flour and eggs. They are thicker and more yellow but just as chewy as dried Pancit Canton noodles made from wheat flour.
- Proteins: Chicken, pork, fish ball, or tofu and other options; sear them for more flavor.
- Vegetables: You can also use string beans, snow peas, and bokchoy.
- Chicken base or bouillon: You can use chicken or shrimp flavor.
How to make this recipe
Prep and organize
- If you are using fresh pre-cooked noodles, drop them quickly in hot water and separate the strands.
- For dried Pancit Canton noodles, prepare extra three cups of hot water.
- Make the sauce by combining soy sauce, fish sauce, bouillon or base, and a cup of hot water in a cup.
- If using dried shiitake mushrooms, soak them in warm or hot water.
(1)Over medium-high heat, brown mushrooms in a bit of oil. Move them aside, then sear the sausages quickly.
(2)Season shrimp with salt and pepper, then add them to partially cook for about a minute. If necessary, add more oil. Transfer to a plate.
(3)Sauté garlic and onions in oil until soft. (4)Add carrots and a small amount of sauce to cook it.
If you are using dried noodles, add the entire sauce and three cups of hot water. Let it come to a boil.
(5)Add noodles and the remaining sauce. Toss them and cook for about three minutes or until the noodles are heated through. Add hot water if it gets too dry.
Dried noodles will take about five minutes to cook.
(6)Add cabbage, mushrooms, sausage, and shrimp. Toss them together.
(7)Add scallions, ground pepper, and cilantro (if using). Squeeze some lemon or calamansi juice.
Frequently asked questions
Pancit or pansit is a general Filipino term for noodles. Different types of pancit are classified primarily by the kind of noodles used.
For Pancit Canton, the noodles are made with wheat flour; some may contain egg powder, depending on the brand. It is stir-fried and usually includes chicken, pork, and vegetables seasoned with soy sauce and calamansi.
You do not need to pre-soak or pre-boil dried Pancit Canton noodles. Add them to the broth once they are boiling to rehydrate them. For fresh noodles, a quick dip in boiling water will loosen the strands.
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.
Watch how I make it here
Other noodles and pasta recipes you may like
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📖 Recipe
Pancit Canton
Equipment
- Wok or large sauté pan
Ingredients
- 2 pounds fresh lo mein noodles or 1 pound dried Pancit Canton noodles (see note)
- 2 Chinese sausage links sliced (see note)
- 6 to 8 shiitake mushrooms fresh/dried, sliced (see note)
- 8 ounces shrimp shelled & deveined (see note)
- 3 garlic cloves minced
- 1 small onion diced
- 1 medium carrot julienned (see note)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon chicken base or bouillon sub: shrimp flavor
- 3 cups shredded cabbage (see note)
- 2 scallions sliced
- Lemon or calamansi juice
- Salt and pepper to taste
- Cilantro optional
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, brown mushrooms in a bit of oil. Move them aside, then sear the sausages quickly.
- Season shrimp with salt and pepper, then add them to partially cook for about a minute. If necessary, add more oil. Transfer to a plate.
- Sauté garlic and onions in oil until soft.
- Add carrots and a small amount of sauce to cook it. If you are using dried noodles, add the entire sauce and three cups of hot water. Let it come to a boil.
- Add noodles and the remaining sauce. Toss them and cook for about three minutes or until the noodles are heated through. Add hot water if it gets too dry.Dried noodles will take about five minutes to cook.
- Add cabbage, mushrooms, sausage, and shrimp. Toss them together.
- Add scallions, ground pepper, and cilantro (if using). Squeeze some lemon or calamansi juice.
Video
Notes
- Pancit Canton noodles: If you are using fresh pre-cooked noodles, drop them quickly in boiling water to separate the strands. For dried Pancit Canton noodles, prepare extra three cups of hot water.
- Shiitake mushroom: If using dried shiitake mushrooms, soak them in warm or hot water.
- Proteins: Chicken, pork, fish ball, and tofu are other options.
- Vegetables: You can also use string beans, snow peas, and bokchoy.
Jaime
Thank you for this recipe Nora. I made it last night. It was delicious! I added some leftover shredded chicken.