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 green 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 noodles, prepare extra 3 cups of hot water.
- 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 tender and remove the tough stems.
(1)Over medium-high heat, add oil then lightly brown 6 to 8 shiitake mushrooms for about a minute. Move them aside, then sear 2 Chinese sausage links for another minute.
(2)Season 8 ounces of shrimp with salt and pepper, then add them to partially cook for about a minute. Add more oil as needed. Transfer to a plate.
(3)Add oil and sauté 3 garlic cloves and 1 onion until softened. (4)Add 1 carrot and a small amount of sauce. Let it come to a boil.
If you are using dried noodles, add the entire sauce plus 3 cups of hot water.
(5)Add 2 pounds of 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.
(6)Add 3 cups of cabbage, mushrooms, sausage, and shrimp. Toss them together.
(7)Add 2 scallions, some 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.
Other noodles and pasta recipes you may like
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📖 Recipe
Pancit Canton (Filipino Stir-Fried Noodles)
Equipment
- Wok or large 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
- 1 teaspoon chicken base or bouillon sub: shrimp flavor
- 6 to 8 shiitake mushrooms fresh/dried, sliced (see note)
- 2 Chinese sausage links sliced (see note)
- 8 ounces shrimp shelled & deveined (see note)
- 3 garlic cloves minced
- 1 small 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
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.
- 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 noodles, prepare extra 3 cups of hot water.
- Shiitake mushroom: If using dried shiitake mushrooms, soak them in hot water until tender and remove the tough stems.
- Proteins: Chicken, pork, fish ball, and tofu are other options.
- Vegetables: You can also use green 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.
Nora Rey
Hello Jaime, that shredded chicken was a smart idea. ;=) I am happy you enjoyed it. Thank you!