Filipino Pancit Canton is a satisfying one‑pot meal ideal for family dinners and special gatherings. Made with wheat noodles and a mix of meats and vegetables, this stir‑fried noodle dish is hearty, flavorful, and easily becomes a crowd favorite.
I loaded my pancit canton with shrimp, chicken, pork, fish balls, sweet sausage, and plenty of vegetables—carrots, cabbage, celery and snow peas—so each bite is bursting with meat and veggies. It may be noodle-heavy in spirit, but the abundance makes it perfect for celebrations and family meals.
Filipino tradition often serves pancit for New Year’s gatherings because noodles symbolize long life and prosperity. I wish you a New Year filled with abundance, new opportunities, and good food shared with loved ones.
What is Pancit Canton Made Of
Pancit canton is one of several Filipino stir‑fried noodle dishes, distinguished by its use of wheat noodles. Other popular pancit types include bihon, made with rice noodles, and sotanghon, which uses glass noodles from mung bean starch. While the proteins and vegetables can vary, pancit canton traditionally features wheat noodles combined with a medley of meats, seafood, and crisp vegetables, all tossed in a savory sauce.
Ingredient options
Use these ingredient ideas to customize your pancit canton. Choose a combination that fits your taste and what’s available.
- Meat & seafood – chicken, pork, shrimp, sweet hamonado sausage, Chinese sausage, fish balls, squid, or liver
- Vegetables – shiitake or wood ear mushrooms, snap peas, green beans, celery, kinchay (Chinese celery), carrots, napa cabbage, regular cabbage, bell peppers, and green onions
Cooking tips
- Cut meats and vegetables into uniform, bite‑size pieces for quick, even cooking.
- Stir‑fry dishes cook fast—have all ingredients prepped and within reach before you start.
- Use a wok or wide skillet with slanted sides to make tossing easier and reduce spills.
- To minimize broken noodles, toss them gently with tongs, chopsticks, or two large spoons.
- Cook vegetables only until they are tender‑crisp to retain color and texture.
Serving suggestions
Pancit canton is a hearty main or a substantial midday snack. Serve it with calamansi or a squeeze of lemon to brighten the flavors. It also pairs nicely with Filipino sides such as puto or pandesal for a comforting spread.
How to store leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well.
- Reheat in the microwave in 2–3 minute intervals or gently in a skillet until heated through.
More noodle recipes
Pancit Langlang
Panda Express Chow Mein Copycat
Easy Pancit Luglug
Pancit Canton
Ingredients
- canola oil
- 8 snow peas, ends trimmed
- 8 large shrimps, peeled and deveined
- 4 ounces (about 7–8) fish balls, halved
- 6 ounces sweet hamonado longganisa or Chinese sausage, sliced thin
- 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 chicken, 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, for about 30 seconds. Remove and drain on paper towels.
- If needed, add another tablespoon oil. Add shrimp and cook, stirring, for 2–3 minutes or until they turn pink. Remove and drain.
- Add fish balls and cook, stirring, for about 1 minute or until lightly browned. Remove and drain.
- Add hamonado and cook, stirring, for 1–2 minutes until lightly browned. Remove and set aside with the other cooked items.
- Wipe down the wok if needed. Heat another tablespoon oil. Add onions and garlic and cook until softened.
- Add pork and cook, stirring, for about 2–3 minutes.
- Add chicken and cook, stirring, for another 2–3 minutes until the meat is lightly browned.
- Add chicken broth and bring to a boil, skimming any scum that appears. Continue cooking until the pork and chicken are cooked through.
- Stir in soy sauce and oyster sauce, then season with salt and pepper to taste.
- Add carrots and cook for about 1 minute.
- Add kinchay and cabbage and cook for about 1 minute, until vegetables are tender‑crisp.
- Add the pancit canton noodles and gently toss to combine. Cook, tossing gently, until most of the liquid is absorbed.
- Return the shrimp, fish balls, sausages, and snow peas to the pan. Toss gently and cook 1–2 minutes more, until heated through and the noodles are al dente. Serve hot.
Notes
Video
Nutrition Information
, Carbohydrates: 63 g
, Protein: 29 g
, Fat: 21 g