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Home Recipes

Pancit Canton Recipe

Pancit Canton it is a type of Lo Mein or tossed noodles known as flour sticks. This dish is often served during birthdays and special occasions to symbolize long life. It is prepared using a variety of ingredients, which makes it look festive. There is also a combination of different flavors that make it delicious.…

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By: Vanjo Merano 42 Comments Published: 3/13/19

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Pancit Canton it is a type of Lo Mein or tossed noodles known as flour sticks. This dish is often served during birthdays and special occasions to symbolize long life. It is prepared using a variety of ingredients, which makes it look festive. There is also a combination of different flavors that make it delicious.

Pancit Canton Recipe Panlasang Pinoy

This Pancit Canton Recipe makes use of sliced pork, sausage, and shrimp. It also utilizes different kinds of vegetables. I always like to make my noodle dish this way because I believe that food should be both pleasing to the eyes and the palate at the same time.

Have you tried cooking pancit canton? If not, thatโ€™s okay. I am here to guide you. This recipe post and the accompanying video below will help you get started. You will be all set as long as you follow the directions step by step.

How to Cook Pancit Canton

Here is a summary of what I did to achieve this delicious and tasty pancit canton.

I started by preparing the vegetables. Blanch the snap peas, carrot, and cabbage. Blanching is a cooking method that retains the texture and color of vegetables. Do this by first preparing a large bowl that can accomodate all the vegetables. Fill half of it with cold water and add ice. Set the bowl aside. Meanwhile boil water on a cooking pot and put all the veggies in there. Boil for less than a minute (around 50 seconds) and then transfer the veggies to the bowl with ice water. The temperature of the water stops the vegetable from cooking further.This helps make the veggies crisp and retain its color. Set the vegetables aside. These will be added back towards the end of the process.

Saute onion and garlic until soft. Add the meat and continue to cook until the color turns light brown. You can add seasonings and chicken broth. Let boil and continue to cook with the pot covered until the meats are tender.

The shrimp and chopped parsley goes next. These cooks quickly. Add the noodles afterwards and cover the pot. Let the noodles absorb the steam. This makes it softer. Toss the noodles and continue to cook until the liquid is completely absorbed. You may want to add more water if the noodles seem dry.

Finish it by adding back the blanched vegetables and seasoning with ground black pepper. Toss until all ingredients are well distributed.

Alternative Ingredients for Pancit Canton

There are many ways to cook pancit canton. The difference between each version has something to do with the main ingredients used.
You can use snow peas a a substitute for snap peas. These are called chicharo in Filipino.

Pancit Canton

  • 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.
  • Sliced long green beans can be added to the dish.
  • Napa cabbage can be used as an alternative ingredient to regular cabbage.

Pancit Canton Versions

Vegetarian – This version is vegetarian and vegan friendly. It had the basic ingredients with the addition of Shiitake mushroom. This is a flavorful mushroom variety that I used most of the time when cooking Asian dishes. See the recipe.

Instant – There was a time when instant pancit canton was a staple because of its price and ease of preparation. However, this is not the healthiest food that you can make for yourself or your family. I developed this recipe to introduce a healthier instant pancit canton by adding vegetables. Check it here.

Shrimp – I like to have shrimp in my doodle dish. It provides a good flavor and is always pleasant to eat. This particular version makes use of frozen shrimp along with bell peppers. It is one of my go to recipe when I feel like making a quick one with limited time. Get the recipe here.

Shrimp and Chicken – A combination of shrimp and chicken for a noodle dish is always a good idea. This recipe has shredded chicken and pan-fried shrimp. I also had some Chinese sausage in it to lift the overall flavor to the next level. See for yourself.

Squid Ball – Chow mein with squid ball is a budget-friendly dish. It is composed of the same flour noodles with vegetables such as cabbage and carrots. A popular Filipino street food known as squid balls are utilized. A squid ball is a ball-shaped mixture with either fresh chopped squid or squid flavor. Here is the recipe.

Seafood – One of my favorite version is seafood. It has shrimp, squid, crabmeat, squiballs, and mushroom. I think that this is one of the tastiest noodle dish that I made. It is perfect during lent when Catholics are abstaining from meat. Check this out.

Saucy – Pancit canton with extra sauce is always good to have. There are even times when I eat it with rice. It might sound unusual, but the flavorful sauce always complement whatever dish or side dish you eat it with. I like mine with more calamansi, so I squeeze a piece of it over the pancit before eating. Here is the recipe.

Pancit Canton and Bihon – another version of pancit canton that is famous in Cebu and its nearby provinces is called Bam-I. It is a combination of both flour sticks and rice stick noodles. Any topping ingredient can be used to make this version. The key here to be able to cook both noodles properly and distribute it evenly to make the dish look good. See it here.

What is the Best Condiment for Pancit Canton?

Pancit Canton Recipe Easy

The best condiment for pancit canton for me is a mixture composed of soy sauce and calamansi. It is also known as โ€œtoyomansiโ€.

Calamansi or calamondin is a citrus fruit. It is smaller than lime and has a sour and a bit bitter taste. Lemon and lime can also be used a substitutes when calamansi is not available.

Simply pour a tablespoons or two of toyomansi on your noodle dish and toss until well blended. Yummy!

Try this Pancit Canton Recipe. Let me know what you think.

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 Panlasang Pinoy
4.82 from 11 votes

Pancit Canton Recipe

Tossed flour stick noodles with pork, sausage, shrimp, and a variety of vegetables. This Filipino noodle dish is delicious.
Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes
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Ingredients

  • 250 grams flour stick noodles
  • 4 ounces pork thinly sliced
  • 1 piece Chinese sausage sliced
  • 1 piece onion sliced
  • 1 teaspoon garlic minced
  • 8 to 10 pieces shrimp shell removed
  • 10 to 12 pieces snap peas
  • 3/4 cup carrot julienne
  • 1 piece cabbage small, chopped
  • 1 1/2 cups chicken broth
  • 1 tablespoon oyster sauce opional
  • 3 tablespoons soy sauce
  • 3/4 cup water
  • 1/2 cup flat leaf parsley chopped
  • 3 tablespoons cooking oil
  • Salt and pepper to taste
US CustomaryMetric

Instructions

  • Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
  • Boil 6 cups of water in a cooking pot.
  • 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.
  • Heat a large wok or cooking pot and pour-in the cooking oil.
  • Saute the onion and garlic.
  • Add the pork and sausage slices and continue to cook for 2 minutes.
  • Add-in soy sauce and oyster sauce. Stir.
  • Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
  • Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
  • Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
  • Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
  • Transfer to a serving plate. Serve.
  • Share and enjoy!

Nutrition Information

Serving: 4g Calories: 490kcal (25%) Carbohydrates: 65g (22%) Protein: 16g (32%) Fat: 19g (29%) Saturated Fat: 3g (15%) Cholesterol: 24mg (8%) Sodium: 1502mg (63%) Potassium: 737mg (21%) Fiber: 8g (32%) Sugar: 9g (10%) Vitamin A: 4865IU (97%) Vitamin C: 102.9mg (125%) Calcium: 127mg (13%) Iron: 2.5mg (14%)
ยฉ copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Gary says

    Posted on 11/11/16 at 9:19 pm

    I googles pancit canton and found your recipes. Thank you for a great and delicious recipe. God Bless.

    Reply
    • Vanjo Merano says

      Posted on 11/11/16 at 9:24 pm

      I am glad that you were directed to the right place. It is nice to see you here. I hope that you make use your regular source of Filipino recipes.

      Reply
  2. Kassy Mctons says

    Posted on 11/8/16 at 4:12 am

    Hi Chef Vanjo,

    Thank you so much for sharing this recipe.

    GOD BLESS YOU ALWAYS!

    Reply
    • Vanjo Merano says

      Posted on 11/8/16 at 7:23 am

      You are welcome, Kassy.

      Reply
  3. lyn says

    Posted on 11/4/16 at 5:47 pm

    thanks for sharing this recipe! I learn a lot from your site…God Bless!

    Reply
    • Vanjo Merano says

      Posted on 11/4/16 at 8:41 pm

      You are very welcome, Lyn.

      Reply
  4. May says

    Posted on 8/31/16 at 5:05 pm

    4 stars
    Hi! Your recipe looks great!
    Just wondering what brand of noodles you used since not all flour noodles have great quality and taste.

    Thanks!

    Reply
  5. Donna Guzman says

    Posted on 7/14/16 at 3:09 pm

    Hi. Just wanna ask how long should I blanch the veggies?how many minutes?

    Thanks.

    Reply
    • Vanjo Merano says

      Posted on 7/26/16 at 3:20 pm

      1 to 2 minutes is enough. Blanch the green leafy veggies for a minute, while 2 minutes should be enough for sliced carrots and other veggies with harder texture.

      Reply
  6. Andy says

    Posted on 4/11/16 at 9:10 am

    It’s very simple but when I looked at the finished product, OMG! Yum yum, more Pinoy recipes to ask from you!
    Thank you so much, Sir!

    Reply
    • Vanjo Merano says

      Posted on 4/11/16 at 11:06 am

      You are welcome, Andy. I will be sharing more recipes for everyone to enjoy.

      Reply
  7. Joy says

    Posted on 1/2/16 at 5:53 pm

    I made this today! And its really good…

    Reply
    • remy says

      Posted on 1/31/16 at 11:19 am

      I love your recipe.. how can I get a free cooking book? I always wanted to cook and now I am learning because of your site. Thank you ๐Ÿ™‚

      Reply
  8. Cecilia w. says

    Posted on 9/30/15 at 8:32 pm

    I had a friend bring over a tray of pancit for my sons birthday party. She moved away and i never got the recipe, Well guess what i found it with u. Im going to take it to a halloween potluck party. Thank-u for bringing back good memories. Im sure they will love it as much as i ded

    Reply
  9. Sassy Girl says

    Posted on 9/21/15 at 10:01 pm

    I cant wait to try this. I loved your recipes because I tried your other dishes and my family loved it so much!!!!!! Thank you so much

    Reply
  10. Drey says

    Posted on 9/20/15 at 1:40 pm

    I learned to cook great tasting, traditional Filipino foods from your website and YouTube videos. You don’t have any idea how much you helped me especially now that I’m living alone far from motherland. Thanks so much and may God bless you. Whenever I miss Pinoy foods I have a go-to website.

    Reply
  11. Cora says

    Posted on 5/31/15 at 4:16 pm

    5 stars
    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 !

    Reply
  12. Arceli Trinidad says

    Posted on 5/23/15 at 1:21 pm

    5 stars
    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!

    Reply
    • Vanjo Merano says

      Posted on 5/23/15 at 6:06 pm

      Hi Arceli. I appreciate your comment. Thanks for your time.

      Reply
  13. Michelle Yu Hian says

    Posted on 3/23/15 at 1:53 pm

    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!

    Reply
  14. Theresa says

    Posted on 3/18/15 at 9:48 pm

    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.

    Reply
    • Vanjo Merano says

      Posted on 3/18/15 at 10:08 pm

      Glad she liked it Theresa. Thanks for the feedback!

      Reply
  15. Em says

    Posted on 1/19/15 at 11:22 pm

    5 stars
    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!

    Reply
  16. Tessie says

    Posted on 1/3/15 at 11:49 am

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

    Reply
  17. AC says

    Posted on 12/8/14 at 12:47 pm

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

    Reply
    • Vanjo Merano says

      Posted on 12/8/14 at 3:06 pm

      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.

      Reply
      • Ann says

        Posted on 12/8/14 at 10:06 pm

        That’s true. Your recipes never disappoint! Thanks again!

    • Geri S says

      Posted on 6/16/16 at 6:29 pm

      You can always use a mild pepperoni instead of the Chinese sausage. That is what I use and always gets rave reviews. I made my version of Pancit tonight and used honey garlic pepperoni. Also rave reviews.

      Reply
  18. Cristy says

    Posted on 11/9/14 at 5:49 pm

    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

    Reply
  19. JB says

    Posted on 11/5/14 at 12:31 pm

    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.

    Reply
    • Vanjo Merano says

      Posted on 11/5/14 at 3:16 pm

      My pleasure, JB.

      Reply
  20. Lina says

    Posted on 11/1/14 at 1:45 pm

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

    Reply
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As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

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