Filipino Pancit Canton is the perfect one-pot meal for family dinners or special occasions. Made with wheat noodles and assorted meat and vegetables, this noodle stir fry is hearty, tasty, and sure to be a family favorite!
I kind of went overboard with my pancit canton. Shrimp, chicken, pork, fish balls, sausage, carrots, cabbage, celery, snow peas, everything but the kitchen sink, I threw into the noodle dish. I added so much stuff every bite is more vegetables and meat than noodles!
But hey! It’s the New Year, the time for prosperity and abundance. Exactly what I wish for you, my friends, a brand New Year overflowing with new hopes and opportunities.
What is Pancit Canton Made of
There are many types of stir-fried noodle dishes in Filipino cuisine, but although meat and vegetable add-ins are mostly similar, the kind of noodles used vary. A few of the varieties we have are bihon made of rice noodles, sotanghon or cellophane noodles made of mung bean starch, and Pancit canton which are wheat noodles.
Here are a few add-in choices to pull together a delicious noodle stir-fry!
- Meat – chicken, pork, shrimp, sweet-style hamonado sausage, Chinese sausage, chicken liver, pork or beef liver, fish, squid, or meat balls, kekiam
- Vegetables – shitake or wood ear mushrooms, snap peas, Bagiuo beans, celery, kinchay, carrots, napa cabbage, cabbage, bell peppers, green onions
- Cut the meat and veggies into uniform bite sizes to ensure fast and even cooking.
- Stir-fries are quick meals so make sure to have everything prepped and ready to go before starting.
- Use a wok or a wide skillet with slanted sides to prevent messy spills and to ensure even distribution of ingredients.
- To lessen the breakage of noodles, use tongs, chopsticks, or two large spoons to toss the noodles.
- For best texture and appearance, cook the vegetables just until tender-crisp.
Pancit canton makes a delicious and filling midday snack or main meal. Serve with calamansi to brighten flavors and enjoy with sides of puto or pandesal.
How to store leftovers
- Refrigerate in an airtight container for up to 3 days. This dish does not freeze well.
- Reheat leftovers in the microwave at 2 to 3-min intervals until completely warmed through.
More Noodle Recipes:
- canola oil
- 8 snow peas, ends trimmed
- 8 pieces large shrimps, peeled and deveined
- 4 ounces (about 7 to 8 pieces) fish balls, halved
- 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on a bias
- 1 onion. peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/4 pound (about 1 cup) pork butt, sliced thinly
- 1/4 pound (about 1 cup) boneless, skinless chicken breast or thigh meat, sliced thinly
- 1 large carrot, peeled and julienned
- 1/2 bunch Kinchay (Chinese celery), chopped
- 1 head napa cabbage, sliced into 1/2-inch strips
- 4 cups chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- salt and pepper to taste
- 2 packages (8 ounces each) pancit canton
- In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
- If needed, add another tablespoon oil. Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
- Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
- Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
- Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
- Add pork and cook, stirring regularly, for about 2 to 3 minutes.
- Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
- Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.
- Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
- Add carrots and cook for about 1 minute.
- Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
- Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
- Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”