Pancit Canton Recipe

Pancit Canton is a great tasting Filipino Noodle dish. It is often served during birthdays and special occasions to symbolize long life. Aside from the symbolism, it is perfectly delicious.

Pancit Canton is a type of Lo Mein or tossed noodles. This actual noodles are called flour sticks; it is prepared with several ingredients, which makes it look and taste very festive. This particular Pancit Canton Recipe makes use of sliced pork, sausage, and shrimp. It also has different kinds of vegetables that make it colorful.

Pancit Canton

Have you tried to cook pancit canton or any kind of pancit before? If you have not; don’t worry. I exist for people like you who want to learn how to properly cook Filipino food and other dishes. This recipe post and the accompanying cooking video should help you get started. You will be all right as long as you follow each and every step. For those of you who have intermediate to advanced cooking skills, this post might help as a reference, or you can also help others by providing feedback, suggestions, and recommendations.

Here is a summary of what I did to achieve this delicious and tasty pancit canton. I started by preparing the vegetables. I blanched the snap peas, carrot, and cabbage. Blanching is a cooking method that retains the texture and color of vegetables. Next was to sauté the onion, garlic, and the meats — I added the seasoning and chicken broth and had the meat cooked for a few minutes. It is important that you slice the pork as thin as possible so that it will cook quickly. I added the noodles after cooking the shrimp, and added the blanched vegetables last.

You can use snow peas — which we call “chicharo” in Filipino, instead of snap peas. Chicken can also be a good alternative to pork. The oyster sauce is an optional ingredient; I like it because it improves the flavor of pancit canton.

Try this Pancit Canton Recipe. Enjoy

Pancit Canton Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 pack (250 grams) pancit canton (flour noodles)
  • 4 ounces, pork thinly sliced
  • 1 piece Chinese style sausage, sliced
  • 1 small onion, sliced
  • 1 teaspoon minced garlic
  • 8 to 10 pieces medium shrimp
  • 10 to 12 pieces snap peas or snow peas
  • 3/4 cup carrot (julienne)
  • 1 head small cabbage, chopped
  • 1 1/2 cups chicken broth
  • 1 tablespoon oyster sauce (opional)
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • 1/2 cup chopped flat leaf parsley
  • 3 tablespoons cooking oil
  • Salt and pepper to taste
  1. Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
  2. Boil 6 cups of water in a cooking pot.
  3. Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
  4. Heat a large wok or cooking pot and pour-in the cooking oil.
  5. Saute the onion and garlic.
  6. Add the pork and sausage slices and continue to cook for 2 minutes.
  7. Add-in soy sauce and oyster sauce. Stir.
  8. Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
  9. Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
  10. Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
  11. Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
  12. Transfer to a serving plate. Serve.
  13. Share and enjoy!
Nutrition Information
Serving size: 4


Watch the Cooking Video:


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  1. Hello Chef Vanjo! Thank you so much for sharing your recipes I really like panlasang pinoy recipes. I am thinking to make pancit canton for my coming birthday. I am here in U.S. and I really miss the taste of the filipino foods. more power !

  2. Arceli Trinidad says:

    Came to Canada in 1973 not knowing how to cook. Just recently retired after working over 41 years with the same company. Now I’m spending my retirement trying to learn how to cook Filipino foods. I love your recipes and video presentation. They are easy to learn and did not require too many ingredients. Thank you! My kids and grandkids who were all born in Canada enjoy your dishes too! I did not realize I had been cooking Adobo and other Filipino dishes the wrong way!!! Well, it’s never to late to learn how to cook, thanks to Panlasang Pinoy!

  3. Michelle Yu Hian says:

    Thank you for sharing all these wonderful Filipino dishes. They are how as I remembered my Lola would make them. Good luck to you and may you continue to show us delicious and easy Filipino recipes!

  4. Theresa says:

    Thank you so much vanjo for sharing your recipe. My mom saw your site thru YouTube she can’t put her iPad down. She sooo love your site because it’s Tagalog so happy for her. Thank you again.

  5. Thanks for sharing! I used chicken breast instead of pork and green beans instead of snap peas. I also added celery. It tastes really good!

  6. Tessie says:

    panlasang pinoy video taught me so much confident in my cooking ability –thank you Vanjo you are the best Happy New Year !

  7. Is there something that I could substitute for the Chinese Sausage? Thereally isn’t one I could find where I live. Thank you.

    • AC – adding Chinese sausage will make the dish taste better. However, you can always omit this ingredient if its not available. You will still get a great tasting Pancit Canton even without it.

  8. Cristy says:

    I cooked this on my birthday and brought some at work, my Indian co worker liked it and asked for the recipe I just gave her the link and recently she saw me she said she cooked it for her family ang her son loved it!

    I’ve been browsing your web whenever I think of a recipe just like the beef tapa (which my friends thought that was my original

  9. Thank you for sharing this simple yet delicious Pancit Canton recipe. I first tried it two weeks ago and since then been requested by my family. We had it last night for dinner paired with baked chicken drumsticks. If I may share, as an alternate to blanching the vegetables, stir frying them in olive oil will also work. It is really a hit especially to my 84-year old mother-in-law from North Dakota. Again, thanks and more power to you.

  10. I cooked pansit canton today and my eldest asked my husband if we bought the pansit. Lol! Thank you for the recipe!

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