Pancit canton is a Filipino stir-fried noodle dish made with wheat noodles, meat, and vegetables in a savory sauce.
It's one of the most popular pancit dishes and is often served at birthdays and gatherings.
This version is simple, flexible, and easy to make at home. You can use whatever protein and vegetables you have, and it still turns out really good.
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What is Pancit Canton?
Pancit canton is a Filipino stir-fried noodle dish made with wheat noodles, meat or seafood, vegetables, and a savory sauce.
It is one of the most popular pancit dishes and is often served at birthdays and gatherings.
The long noodles are often associated with long life, which is why pancit is a common celebration dish.
Ingredients You'll Need
Fresh vs. Dried Noodles
Dried pancit canton noodles are the more traditional choice. They need more liquid and a little more time to cook, but they give you that classic texture.
You can also use fresh wheat noodles, like lo mein. They are thicker and softer, but they work well and are easier to use since they are already cooked. Just rinse them quickly in hot water to loosen them first.
Notes and Substitutions
- Pancit canton noodles: I used 2 pounds pre-cooked lo mein noodles, which are thicker and more yellow, but work just as well. If using dry pancit canton noodles, use about 1 pound instead.
- Proteins: Chicken, pork, shrimp, Chinese sausage, fish balls, squid balls, or tofu all work. Sear them first for better flavor. You can also add boiled quail eggs if you like.
- Vegetables: I used shiitake mushrooms, carrots, and cabbage. But feel free to mix it up with green beans, snow peas, celery, or bok choy - whatever you have.
- Seasonings: I used soy sauce (a mix of regular and dark), fish sauce, and chicken base mixed with hot water. You can also add a little oyster sauce for more flavor. If you're using shrimp, you can make a quick shrimp stock with the shells instead of chicken base or bouillon. Different brands vary in saltiness, so taste and adjust as you go.
How to Make Pancit Canton (Step-by-Step)
Prep the ingredients
Noodles:
- If using fresh pre-cooked noodles, rinse quickly in hot water to loosen them.
- If using dried noodles, set aside 3 cups of water and some hot water as needed.
Mix the sauce:
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon bouillon or base
- 1 cup hot water
Mushrooms (if using dried):
Soak in hot water until soft, then slice.
Step 1: Heat a little oil in a pan over medium-high heat. Cook 6-8 shiitake mushrooms (sliced) for about 1 minute, until lightly browned. Set aside.
In the same pan, sear 2 Chinese sausage links (sliced) for about 1 minute, then set aside.
Step 2: Season 8 ounces of shrimp with salt and pepper. Add them to the same pan, adding a little more oil if needed.
Cook for about 1 minute, just until partly cooked, then transfer to a plate.
Step 3: Add a little more oil if needed, then sauté 3 garlic cloves (minced) and 1 small onion (finely chopped) until softened.
Step 4: Add 1 medium carrot (julienned) and a little of the sauce. Let it come to a boil.
If you're using dried noodles, pour in the rest of the sauce along with 3 cups of water.
Step 5: Add the noodles and the rest of the sauce.
Toss for about 3 minutes, just until heated through and most of the liquid is absorbed. If it looks dry, add a small amount of hot water.
If using dried noodles, cook a little longer - about 5 minutes.
Step 6: Add about 3 cups of shredded cabbage, then return the mushrooms, sausage, and shrimp to the pan.
Toss everything together, then turn off the heat.
Tips for the Best Pancit Canton
- Don't overcook the noodles - they can get soft quickly.
- Keep extra hot water nearby in case the pan gets dry.
- Cook proteins separately first for better flavor.
- Add cabbage last so it stays slightly crisp.
What to Serve With Pancit Canton
Pancit canton is often served on its own, but here are some good options to serve with it:
- Calamansi, lemon, or vinegar: Serve on the side so everyone can add some if they like.
- Lumpia: A popular side for pancit.
- Barbecue or fried chicken: Good if you want to make it part of a bigger meal.
- Pandesal or soft bread: Some people like bread on the side.
Variations of Pancit Canton
Pancit canton is very flexible, so you can easily change it depending on what you have:
- With leftover ham: A quick version that's perfect for using up holiday leftovers.
- With chicken or pork: The most common and classic options.
- With shrimp or seafood: Lighter, but still really flavorful.
- Vegetarian: Use tofu and more vegetables for a meatless version.
Recipe FAQs
Pancit canton is usually made with wheat noodles, meat or seafood, and vegetables cooked in a savory sauce.
Common ingredients include soy sauce, garlic, onion, cabbage, carrots, and sometimes shrimp, Chinese sausage, or chicken.
Pancit canton is made with wheat noodles. You can use fresh pre-cooked pancit canton noodles or dried ones.
Fresh noodles are quicker to use, while dried noodles need more liquid and a little more time to soften.
Yes. Dried pancit canton noodles work well, but they need extra hot water and a longer cooking time. Add more liquid as needed until the noodles are tender.
Fresh pancit canton noodles are already soft and only need to be loosened and heated through.
Dried noodles need to absorb liquid as they cook, so they take longer and may need more water.
Keep extra hot water nearby and add a splash at a time if the noodles look dry before they are fully cooked.
Don't overcook, since the noodles will keep absorbing liquid as they sit.
Other Noodle and Pasta Recipes You May Like
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📖 Recipe
Pancit Canton Recipe (Filipino Stir-Fried Noodles)
Equipment
- Wok or large skillet
Ingredients
- 1 pound dry pancit canton noodles (or 2 pounds pre-cooked lo mein noodles)
- 6 to 8 shiitake mushrooms fresh or dried (rehydrated); sliced
- 2 Chinese sausage links sliced
- 8 ounces shrimp peeled & deveined
- 3 garlic cloves minced
- 1 small yellow onion finely chopped
- 1 medium carrot julienned
- 3 cups shredded cabbage
- 2 scallions chopped
- Cilantro optional
- Lemon or calamansi juice for serving
- Salt and black pepper to taste
- Neutrao oil as needed
Sauce
- 2 tablespoons soy sauce (mix of regular and dark)
- 1 tablespoon fish sauce sub: oyster sauce
- 1 teaspoon chicken base or bouillon sub: chicken broth or shrimp stock
- 1 cup water
For dried noodles
- 3 cups water plus hot water as needed
Instructions
- If using fresh pre-cooked noodles, rinse quickly in hot water to loosen them.If using dried noodles, set aside 3 cups of water and keep some hot water nearby, if needed.In a bowl, mix the soy sauce, fish sauce, chicken base or bouillon, and 1 cup water.
- Heat a little oil in a wok or large skillet over medium-high heat.Cook the mushrooms for about 1 minute, until lightly browned. Set aside. In the same pan, cook the Chinese sausage for about 1 minute, then set aside.
- Season the shrimp with salt and pepper. Add to the same pan, with a little more oil if needed.Cook for about 1 minute, just until partly cooked. Transfer to a plate.
- Add a little more oil if needed, then sauté the garlic and onion until softened.
- Add the carrot and a little of the sauce. Let it come to a boil.If using dried noodles, pour in the rest of the sauce along with 3 cups of water.
- Add the noodles and toss for about 3 minutes, just until heated through and most of the liquid is absorbed.If it looks dry, add a splash of hot water.If using dried noodles, cook a little longer, about 5 minutes, or until tender.
- Add the cabbage, then return the mushrooms, sausage, and shrimp to the pan.Toss everything together, then turn off the heat.
- Add the scallions, a little black pepper, and cilantro, if using.Serve with lemon, calamansi, or vinegar on the side.
Notes
- Pancit canton noodles: I used pre-cooked lo mein noodles, which are thicker and more yellow, but work well here.
- Proteins: Chicken, pork, shrimp, Chinese sausage, fish balls, squid balls, or tofu all work. Sear first for better flavor. Boiled quail eggs are also good here.
- Vegetables: I used shiitake mushrooms, carrots, and cabbage, but green beans, snow peas, celery, or bok choy also work.
- Seasonings: I used soy sauce (regular and dark), fish sauce, and chicken base mixed with water. Oyster sauce is also a good addition. If using shrimp, you can make a quick stock with the shells instead. Taste and adjust as needed.
Jaime says
Thank you for this recipe Nora. I made it last night. It was delicious! I added some leftover shredded chicken.
Nora Rey says
Hello Jaime, that shredded chicken was a smart idea. ;=) I am happy you enjoyed it. Thank you!