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Pancit Canton

Name: Pancit Canton
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: filipino
Ingredients: 250 g canton noodles (or thick egg noodles); 200 g pork shoulder or belly (thinly sliced); 150 g medium shrimp (peeled and deveined); 2 links Chinese sausage (chorizo de Bilbao) (sliced diagonally); 1 medium onion (diced); 4 cloves garlic (minced); 2 medium carrots (julienned); 200 g cabbage (shredded); 100 g snow peas; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 300 ml chicken stock; 2 tablespoons vegetable oil; 2 spring onions (to garnish); 1 lemon or calamansi (to serve)

Filipino stir-fried wheat noodles with pork, shrimp, vegetables and a savoury soy-oyster sauce — the birthday dish synonymous with long life.

Prep

20 min

Cook

20 min

Servings

Difficulty

Easy

★★★★★

4.8(5,431 ratings)

#pancit canton#filipino#noodles#stir fry#birthday#chinese-filipino

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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.
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Pancit bihon uses thin rice vermicelli instead of canton noodles.
•
Pancit palabok is a different dish altogether with a shrimp-based orange sauce.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

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.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving (380g / 13.4 oz) · 4 servings total

Calories480kcal

Protein32g

Carbohydrates48g

Fat16g

Fiber4g

Protein32g

Carbs48g

Fat16g

Time Summary

Prep time20 min

Cook time20 min

Total time40 min

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About This Recipe

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

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.

Add vegetables

Add carrots and stir-fry for 2 minutes. Add cabbage and snow peas, toss for 1 minute. They should stay slightly crisp.

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.

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.

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Pancit bihon uses thin rice vermicelli instead of canton noodles.

•

Pancit palabok is a different dish altogether with a shrimp-based orange sauce.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.