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.
Ingredient options
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
Cooking tips
- 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.
Serving suggestions
- 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.
- Refrigerate leftovers 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:
Pancit Canton
Ingredients
- 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
- ¼ pound (about 1 cup) pork butt, sliced thinly
- ¼ pound (about 1 cup) boneless, skinless chicken breast or thigh meat, sliced thinly
- 1 large carrot, peeled and julienned
- ½ bunch Kinchay (Chinese celery), chopped
- 1 head napa cabbage, sliced into ½-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
Instructions
- 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.
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I agree this is the best pancit canton that I have tasted. Even my 82 YO mother thought so too. This recipe is a keeper. Thank you for sharing.
Thank you! Your comment means a lot!
Hello Lelaine
I tried your recipe Pansit canton-bihon. It’s very tasty indeed. Can’t wait to try on, on all your recipes. Thank you 🙏
Tony R
San Diego Ca
Thank you for the 5-stars! I'm glad you enjoyed the recipe 🙂
Iitanong ko lang po sana kung ano pong brand ng pansito canton noodlea ang magandang gamitin..
Wala po akong specific na brand na ginagamit; kung ano lang pong available at on sale. Ang mga na-try ko pa na maganda naman is Excellent at UFC brand.
Do you have a recipe for hot and sour soup ?
Not yet but will work on one soon 🙂
I’ll have to say, this was by far the best and most tastiest pancit canton I’ve ever made!!! Thank you so much for sharing a great traditional recipe from the Philippines!!
Thank you so much for the 5-stars! I am glad you enjoyed it 🙂
Thank you for the precise measurements, auto-adjust quantity feature and also the exact cooking time!!
All important for a stress free result.
You're welcome, Melanie! That's what we want - stress-free cooking!
I want to be part of kawaling pinoy recipe
🙂
It's my first time to cook pancit canton and proud to say it was a blast. Thanks for this recipe such a great help. Simot sarap talaga.
Hello Ces
Haha, napasaya mo naman ako. Simot sarap, magandang tagline para sa website yan 🙂
I am glad you enjoyed the pancit. Thank you for the taking the time to leave a feedback. I really appreciate it 🙂
Pancit is like my number 1 favorite Filipino food of all time and this is just mouth-watering. The more ingredients, the better. Now I'm drooling!
This looks so awesome and fresh! I am already hungry! 🙂
Thanks, Priyanka. I just visited your blog and love your recipes. 🙂