Pancit Canton: the amazing recipe for Filipino stir-fried noodles

Pancit canton is phenomenal for any occasion. This delicious Filipino stir-fried noodle dish is great as a quick, hearty, protein-packed dinner, but is also brilliant for feeding a crowd at family gatherings and potlucks.

Made with a delicious combo of pork, sausage, shrimp, and fresh, crunchy veggies tossed with noodles in a savory sauce, a plate of pancit canton always hits the spot.

Typically, pancit canton is served up at special occasions like birthdays as a symbol of long life, but you don't need to wait to make this tasty dish. Once you try a bite, you'll want to make pancit canton all the time.

What is Pancit Canton?

Pancit canton or Filpino stir-fried noodles is a delicious, easy, popular dish in the Philippines. It's the Filipino version of chow mein and lo mein. Pancit canton translates to “Canton noodles” in English.

Pancit is a family of noodle-based dishes that are a staple part of Filipino cuisine. It's also known as “flour sticks” because the noodles are made from flour.

How to Cook Pancit Canton

You can make this flavorful Filipino recipe in about 45 minutes. To get started, bring a large pot of water to a boil. Blanch your veggies for about 45 seconds, then dunk them into ice water. Leave them for a minute or two, then drain and set them aside.

Next, cook the onions and garlic in a wok until softened. Stir in the pork and sausage, and sauté for a couple of minutes. Stir in the soy sauce and oyster sauce. Mix in the chicken broth and water. Season the mixture with salt and pepper, then bring to a boil and simmer the ingredients for several minutes. Add the shrimp, and until the shrimp turn pink.

Stir in the noodles, then toss the stir-fry to combine. Add in the vegetables, and toss to combine. Cook for 1 to 2 more minutes, then serve with some fresh lime or calamansi. Enjoy!

Pancit Canton Variations

There are loads of tasty variations of pancit canton. You can leave out the shrimp, sausage, and pork to make vegetarian pancit canton, or add any number of other delicious ingredients like egg, tofu, veggies, corned beef, spam, tuna, or other types of fish. Pancit bihon is made with bihon or vermicelli rice noodles.

Then there's pancit guisado, which uses chicken and shrimp.

Pancit lomi is a hearty soup made with thick egg noodles.

Pancit palabok is made with palabok noodles, also called cornstarch sticks.

There are even instant versions of pancit canton for those moments when you need a quick bite and don't want to cook.

How to Serve Pancit Canton

Although pancit canton is a flavorful delight on all its own, there are plenty of condiments you can add to the dish to jazz it up. Serve it with some calamansi or lime wedges to add a pop of zesty brightness to the dish. Add some extra oyster sauce or soy sauce. Top it with some ketchup, hot sauce, curry sauce, cheese, banana ketchup, or sesame oil – get creative!

Tips for Making the Best Pancit Canton

If needed, you can add more water to the wok after mixing the shrimp in.

Use small to medium-sized shrimp for your pancit canton.

Don't leave your vegetables in the boiling water for too long, and make sure to put them into ice water immediately after blanching them. This will keep their color bright.

You can use any cut of pork for your Filipino stir-fried noodles, but pork belly is the best option if you want a richer flavor. For a less fatty option, choose pork shoulder.

Pancit canton is easy to customize. Add your favorite vegetables, meat, and sauces to this dish to make a mouthwatering recipe that's unique to you!

How to Store Pancit Canton

Keep pancit canton in an airtight container in the fridge for four to 5 days.

Instructions

Pour 3 cups of water and 2 cups of ice into a large bowl. Set aside.

Bring 6 cups of water to a boil in a large pot.

Blanch the peas, carrots, and cabbage for 45 seconds. Remove them from the boiling water and immediately plunge them into the ice water.

Leave for 2 minutes, then drain and set the vegetables aside.

Heat oil in a wok over medium-high heat. Cook the onions and garlic until softened.

Stir in the pork and cut sausage. Sauté for 2 minutes, then stir in the soy sauce and oyster sauce.

Stir in the chicken broth and ¾ cup of water.

Season generously with salt and pepper, then bring to a boil. Simmer for 5 to 10 minutes.

Add the shrimp and parsley to the wok. Cook for 3 minutes, or until the shrimp turn pink.

Stir in the noodles, then toss the stir-fry to combine. Add in the vegetables, and toss to combine.

Cook for 1 to 2 more minutes, then serve.

Notes

Use low sodium soy sauce and low sodium chicken broth if you're trying to lower your salt intake.