Pancit Canton Recipe

Filipinos love noodle dishes, and Pancit Canton is one that never fails to bring people together. Every family gathering I remember growing up had a plate of this dish on the table. The chewy noodles, tender meat, and vibrant vegetables make every bite memorable. Even now in the United States, I often cook it for birthdays and special occasions, and the aroma instantly reminds me of home. If you have enjoyed Chicken Sotanghon Soup or Pancit Bihon, this is another must-try noodle dish that captures the same comfort and celebration.

What is Pancit Canton

Pancit Canton is the Filipino take on stir-fried noodles. It was inspired by Chinese chow mein but developed its own Filipino character over time. It features egg noodles made from wheat flour, giving a chewy and firm texture. The noodles are tossed with soy sauce, oyster sauce, meat, and fresh vegetables. Every region has its own version, but this one balances everything—flavor, texture, and color. Like Chicken Barbecue, this dish shows how Filipino cuisine combines foreign influence with local flavor and creativity.

Ingredients

• Pancit canton noodles – chewy egg-wheat noodles that absorb flavor beautifully
• Pork – adds savory richness
• Chicken – keeps the flavor light and balanced
• Snow peas – add sweetness and crunch
• Carrot – brings natural sweetness and color
• Cabbage – softens and blends with the sauce
• Garlic – builds aroma and depth
• Onion – adds natural sweetness
• Celery – adds freshness and slight bitterness
• Shiitake mushrooms – for umami depth
• Soy sauce – for savory balance
• Oyster sauce – adds gloss and sweetness
• Chicken powder – enhances flavor
• Red bell pepper – adds bright color
• Green bell pepper – provides mild crisp flavor
• Parsley – adds freshness and aroma
• Water – used for blanching and broth
• Ground black pepper – for mild spice
• Cooking oil – for sautéing

1. Blanch the vegetables
   Boil one quart of water. Add snow peas, carrot, and cabbage. Cook for one minute, then transfer to ice water for two minutes to keep them crisp. Drain well and set aside.
2. Boil and tenderize the pork
   Boil the sliced pork in the same pot until tender. Remove the meat and reserve the liquid. This flavorful broth will be used later.
3. Sauté the aromatics
   Heat cooking oil in a wok. Add garlic and cook until light brown. Add onion and celery, then sauté until the onion softens and becomes translucent.
4. Add chicken and pork
   Add sliced chicken and sauté for two minutes. Add the boiled pork and stir to combine.
5. Add mushrooms and sauces
   Mix in the shiitake mushrooms, soy sauce, and oyster sauce. Stir well so the meat absorbs the flavor.
6. Simmer in pork broth
   Pour in the reserved pork broth. Bring to a gentle boil, then cover and simmer for ten minutes to develop flavor.
7. Add noodles and seasoning
   Add chicken powder and pancit canton noodles. Toss gently until the noodles absorb the sauce. Add a bit of water if needed.
8. Finish with vegetables and herbs
   Add the blanched vegetables, red and green bell peppers, and chopped parsley. Toss until everything is evenly coated.
9. Season and serve
   Sprinkle with ground black pepper. Transfer to a serving platter and serve hot.

Best Ways to Enjoy

Pancit Canton is best served hot and freshly cooked. Add a squeeze of calamansi for brightness and enjoy it with cold soda, iced tea, or water with lemon. It pairs well with fried dishes or grilled meats. In Filipino gatherings, it’s always a centerpiece—served family style for everyone to share.

How This Pancit Canton Stands Out

This recipe stands out because it combines both pork and chicken for deeper flavor. The homemade pork broth enhances the sauce, and the quick blanch-and-ice-bath method keeps vegetables vibrant. Adding fresh parsley and bell peppers at the end completes the dish beautifully. It’s flavorful, balanced, and full of color—just the way a good pancit should be.

• Replace meat with shrimp or squid for a seafood twist.
• Go vegetarian by skipping the meat and using vegetable stock.
• Add chili flakes for a touch of heat.
• Use sesame oil at the end for aroma and richness.
• Add more broth if you prefer saucier noodles.

Storage and Leftovers

• Refrigerate leftovers in a sealed container for up to three days.
• Reheat in a pan with a splash of water or broth.
• Avoid freezing to preserve texture.
• Cover lightly if microwaving to retain moisture.

What to Have with It

• Lumpiang Shanghai – crunchy and savory rolls that pair perfectly with noodles.
• Chicken Adobo – a tangy and rich main dish that complements the savory noodles.
• Buko Pandan – a sweet and creamy dessert to finish your meal.

• Can I use other noodles instead of pancit canton?
  You can use lo mein or other egg noodles if pancit canton is unavailable, though the texture will differ slightly.
• How do I prevent the noodles from sticking together?
  Keep the noodles coated in sauce and stir gently as they cook. Add a splash of broth if they dry out.
• Can I prepare Pancit Canton ahead of time?
  Yes. Cook the meat and vegetables earlier and combine everything with noodles before serving.
• What is the best way to reheat leftovers?
  Reheat in a pan with a bit of broth or water to refresh the noodles and prevent them from drying.
• Can I make it without oyster sauce?
  Use soy sauce with a small amount of sugar to balance the flavor if oyster sauce is not available.

Suggested Recipes

Bam I Recipe

Palabok Recipe

Pancit Sotanghon

Pancit Habhab Recipe

Thank you for cooking along with me. Pancit Canton has always been one of my favorite dishes because it brings family and memories together. I hope this recipe inspires you to share it with your loved ones. Cook it with care, enjoy every bite, and as always, keep spreading the love for Filipino food.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Pancit Canton Recipe

Chewy egg noodles tossed with tender pork, chicken, mushrooms, and crisp vegetables in a rich soy-oyster sauce. A festive Filipino noodle dish perfect for sharing.

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Total: 50 minutes minutes

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6 persons

Ingredients

• ▢ 1 lb egg noodles
• ▢ ½ lb pork thinly sliced
• ▢ ½ lb chicken thinly sliced
• ▢ 12 pieces snow peas
• ▢ 1 medium carrot julienned
• ▢ ½ head cabbage roughly chopped
• ▢ 5 cloves garlic minced
• ▢ 1 onion minced
• ▢ 2 stalks celery chopped
• ▢ 2 pieces shiitake mushrooms sliced
• ▢ ½ cup soy sauce
• ▢ ¼ cup oyster sauce
• ▢ 2 teaspoons chicken powder
• ▢ 1 red bell pepper julienned
• ▢ 1 green bell pepper julienned
• ▢ 2 tablespoons parsley chopped
• ▢ 1 quart water
• ▢ Ground black pepper to taste
• ▢ 3 tablespoons cooking oil

Instructions

• Boil 1 quart of water. Add snow peas, carrot, and cabbage, and boil for 1 minute. Remove from the pot and soak the vegetables in ice water for 2 minutes. Drain well and set aside.
  12 pieces snow peas, 1 medium carrot, 1 quart water, ½ head cabbage
• Add the pork into the same pot used for boiling the vegetables. Boil until the pork becomes tender. Remove the pork and reserve the broth for later use.
  ½ lb pork
• Heat 3 tablespoons of cooking oil in a wok. Sauté garlic until it starts to brown. Add onion and celery, and continue sautéing until the onion softens.
  5 cloves garlic, 2 stalks celery, 3 tablespoons cooking oil, 1 onion
• Add the chicken and sauté for 2 minutes.
  ½ lb chicken
• Add shiitake mushrooms and boiled pork. Continue to sauté for 1 minute.
  2 pieces shiitake mushrooms, ½ lb pork
• Pour in the soy sauce and oyster sauce.
  ½ cup soy sauce, ¼ cup oyster sauce
• Add the reserved pork broth. Bring to a boil, cover, and simmer for 10 minutes.
• Add chicken powder and egg noodles. Toss and cook until the noodles fully absorb the broth.
  2 teaspoons chicken powder, 1 lb egg noodles
• Season with ground black pepper.
  Ground black pepper
• Add bell peppers , chopped parsley, and blanched vegetables. Toss until well distributed.
  1 red bell pepper, 1 green bell pepper, 2 tablespoons parsley
• Transfer to a serving plate. Serve warm.
• Share and enjoy!

Nutrition Information

Serving: 6g Calories: 568kcal (28%) Carbohydrates: 64g (21%) Protein: 29g (58%) Fat: 23g (35%) Saturated Fat: 5g (25%) Polyunsaturated Fat: 4g Monounsaturated Fat: 10g Trans Fat: 0.1g Cholesterol: 56mg (19%) Sodium: 2500mg (104%) Potassium: 550mg (16%) Fiber: 8g (32%) Sugar: 13g (14%) Vitamin A: 2717IU (54%) Vitamin C: 76mg (92%) Calcium: 76mg (8%) Iron: 2mg (11%)

© copyright: Vanjo Merano