Pancit Canton
Filipino stir-fried wheat noodles with pork, shrimp, vegetables and a savoury soy-oyster sauce — the birthday dish synonymous with long life.
About This Recipe
Pancit canton is one of the Philippines' most beloved noodle dishes and one of the first things children learn to cook. It is inseparable from birthday celebrations — in Filipino culture, long noodles symbolise long life and must never be cut. The dish combines thick egg-wheat noodles (canton noodles) with pork, shrimp, cabbage, carrots and Chinese sausage, all stir-fried together in a savoury sauce of soy sauce, fish sauce and oyster sauce. It is fast, flexible and deeply comforting — a dish that tastes of home for millions of Filipinos around the world. The name pancit comes from the Hokkien 'pian i sit' meaning 'conveniently cooked', reflecting the Chinese influence on Filipino cuisine.
Ingredients
Serves 4
- 250 gcanton noodles(or thick egg noodles)
- 200 gpork shoulder or belly(thinly sliced)
- 150 gmedium shrimp(peeled and deveined)
- 2 linksChinese sausage (chorizo de Bilbao)(sliced diagonally)
- 1 mediumonion(diced)
- 4 clovesgarlic(minced)
- 2 mediumcarrots(julienned)
- 200 gcabbage(shredded)
- 100 gsnow peas
- 3 tablespoonssoy sauce
- 2 tablespoonsoyster sauce
- 1 tablespoonfish sauce
- 300 mlchicken stock
- 2 tablespoonsvegetable oil
- 2spring onions(to garnish)
- 1lemon or calamansi(to serve)
Instructions
- 1
Stir-fry the proteins
Heat oil in a wok over high heat. Stir-fry pork until browned, about 3 minutes. Add Chinese sausage and cook 1 minute. Add garlic and onion, cook 2 minutes. Add shrimp and cook until pink. Push everything to the side.
- 2
Add vegetables
Add carrots and stir-fry for 2 minutes. Add cabbage and snow peas, toss for 1 minute. They should stay slightly crisp.
- 3
Add noodles
Add canton noodles to the wok along with chicken stock, soy sauce, oyster sauce and fish sauce. Toss and stir-fry for 3–4 minutes until noodles are cooked through and have absorbed most of the liquid.
Keep the heat high throughout — low heat will make the noodles clump and become soggy.
- 4
Garnish and serve
Transfer to a platter. Garnish with sliced spring onions. Serve with lemon or calamansi wedges on the side for squeezing over.
Pro Tips
- →
Never cut the noodles — in Filipino culture this is symbolic of a long life.
- →
Canton noodles are found in Asian grocery stores; thick egg noodles are a good substitute.
- →
Have all ingredients prepped and ready before you start — pancit cooks very quickly.
Variations
- •
Pancit bihon uses thin rice vermicelli instead of canton noodles.
- •
Pancit palabok is a different dish altogether with a shrimp-based orange sauce.
Storage
Refrigerate for up to 2 days. Add a splash of stock when reheating in a pan over high heat.
History & Origin
Pancit was introduced to the Philippines by Chinese traders and immigrants, who brought their noodle-making traditions with them. The word 'pancit' derives from Hokkien Chinese. Over centuries, Filipinos made the dish their own by adding local ingredients like fish sauce, calamansi and Chinese-Filipino sausage. Today there are dozens of regional pancit varieties across the Philippines, each reflecting local ingredients and traditions.
Frequently Asked Questions
Can I make it vegetarian?
Yes — omit the pork, shrimp and sausage. Double the vegetables and add firm tofu. Use vegetable stock and replace fish sauce with extra soy sauce.
Nutrition Facts
Per serving (380g) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Filipino Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes