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Pancit Canton on a plate
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4 from 13 votes

Pancit Canton

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!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: Filipino
Servings: 6 Servings
Calories: 558kcal

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
  • 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

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.

Video

Notes

To lessen the breakage of noodles, use tongs, chopsticks, or two large spoons to toss the noodles.

Nutrition

Calories: 558kcal | Carbohydrates: 63g | Protein: 29g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 1993mg | Potassium: 746mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2205IU | Vitamin C: 54.8mg | Calcium: 157mg | Iron: 4.4mg