Golden, crispy stir-fried egg noodles with vegetables and meat — a Filipino party favorite.
Pancit canton is a Filipino noodle dish made from crispy, pan-fried egg noodles tossed with a light sauce and mixed vegetables and protein. The noodles are fried until golden and crunchy, then combined with sautéed meats and veggies in a savory sauce. It's a staple at Filipino celebrations and parties, often served alongside other dishes. The key is achieving crispy noodles while keeping the sauce from making them soggy. Pancit canton is quick to prepare and highly customizable with whatever vegetables and proteins are available.
Serves 4
Cook egg noodles according to package directions. Drain and spread on a tray to cool. Heat 1 tbsp oil in a skillet and pan-fry the noodles until golden and crispy (about 4–5 minutes). Break apart and set aside.
In the same skillet, add 2 tbsp oil and cook chicken and shrimp over medium-high heat until cooked through (about 5 minutes). Set aside.
Add garlic and onion, cook 1 minute. Add carrot and celery, stir-fry for 2 minutes until tender-crisp.
Add the crispy noodles back to the skillet along with soy sauce, fish sauce, and chicken broth. Toss gently for 1–2 minutes until noodles are coated. Do not overmix or noodles will become soggy.
Plate immediately and garnish with chopped green onions. Serve hot.
The key to pancit canton is balancing crispy noodles with enough sauce to flavor them without sogginess. Add broth gradually and toss gently.
Use fresh egg noodles for best texture — they crisp better than dried.
Cook all components separately before combining, then toss quickly at the end.
With vegetables only — omit meat for a vegetarian version.
With different proteins — use pork, beef, or combinations of meats and seafood.
With peanuts — add crushed peanuts for richness (uncommon but delicious).
Best eaten immediately. Leftover pancit can be reheated in a skillet but will lose crispness. Store refrigerated up to 2 days.
Pancit canton is a Filipino noodle dish influenced by Chinese stir-frying techniques adapted to Filipino tastes. It's a staple at celebrations, fiestas, and family gatherings throughout the Philippines.
You added too much sauce or tossed too long. Keep noodles and sauce separate until the last moment, then toss quickly.
Yes, but fresh egg noodles are better — they crisp better. If using dried, cook completely and cool before frying.
Pan-fry in a hot skillet with just enough oil to coat, without crowding. Let them sit undisturbed for 2–3 minutes on one side to develop color.
Per serving (340g / 12.0 oz) · 4 servings total
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