pancit canton

Thick and steamy noodles mixed with al dente vegetables and plump meat in a savory soy sauce--this pancit canton recipe is super easy to make and you&#039;ll want to make it for your next celebration.

Pancit Canton (Filipino Stir-Fried Noodles)

c filtered water (for boiling)

filtered water and ice (for ice bath)

c cabbage (½ small cabbage) (finely shredded)

beans

celery

c carrot (2 medium sized carrots) (julienned)

vegetable oil

yellow onion (½ medium onion) (chopped)

garlic (5 garlic cloves) (minced)

pork

shrimp

chicken

oz chicken broth

soy sauce

oyster sauce

pack wheat flour noodles

¼ tsp black pepper

In a large pot, add the water and bring to a boil. Cook the vegetables using the following instructions:Cabbage: Cook for about 1 minute or until soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. String beans: Cook for about 2 minutes or until slightly soft. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Chinese celery: Cook for about 2 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside. Carrots: Cook these last because it might stain your water. Cook for about 3 minutes or until slightly soft and al dente. Remove from the water and dunk into an ice bath for one minute, then transfer to a plate and set aside.

Blanched vegetables

In a large pan or a wok over medium high heat, add the vegetable oil and onions. Saute onions for about one minute, then add the garlic and saute for 30 seconds or until fragrant.

Add the pork and chicken strips into the pan and cook for about 2 minutes or until the meat changes color to light brown.

Add chicken broth, soy sauce, and oyster sauce into the pot and stir until all ingredients are combined. Cook for an additional 5 minutes to thicken the sauce and finish cooking the meat.

Add the shrimp and cook until it turns pink and opaque, about one minute.

Add the wheat noodles and cook for 1-2 minutes until the noodles are al dente.

Add the blanched vegetables in the pan and stir them in to combine with the ingredients.  Cook for an additional 1-2 minutes to warm the veggies.

Serve the pancit canton immediately.

Pancit

These Vegan Lucky Me!-Style Chilimansi Instant Pancit Canton Noodles are simply instant ramen noodles cooked down and then coated in a savoury, spicy, slightly sweet sauce with that nice kick of acidity and tang from the calamansi juice (can also be subbed with lemon). This recipe is my take and a healthier version of the Filipino favourite: Lucky Me! Pancit Canton, that’s the #1 brand of instant noodles in the Philippines.I served mine with some fried extra firm tofu or tokwa and a generous amount of homemade chili garlic sauce or chili garlic crisp, reminiscent of my high school and college days.Being a big fan or anything calamansi (Philippine lime) or lemon-flavoured in general growing up, I was of course a BIG, BIG fan of the calamansi and chilimansi flavoured ones. Lucky Me! Pancit Canton and other instant noodle variants were always a part of our grocery cart even if it wasn’t the healthiest because it’s become a comfort food here at home.

Lucky Me! Chilimansi Pancit Canton Noodles (Vegan)

tbsp Calamansi juice

2-3 tbsp kecap manis

sriracha

black pepper

tsp soy sauce

neutral oil (, I used vegetable oil)

bricks instant ramen noodles (, around 70 g each)

scallions onions

Chili garlic sauce (or chili garlic

Fried tofu in spicy sauce

labuyo

More calamansi juice

Mix the sauce together in a bowl or deep plate. You can use a plate/bowl big enough for the cooked noodles so you can immediately just add in the noodles into the sauce.

Meanwhile, heat a small pot of water. Once boiling, add the instant ramen bricks/noodles and then cook until still very chewy and have a good bite. Drain the noodles from the water and immediately transfer to the bowl/plate of sauce.

Mix the noodles and sauce well. Feel free to season with more sweet soy sauce or chili sauce. Enjoy immediately as is or with some fried tofu, chilli garlic sauce or crisp, chopped chili and chopped scallions. You can also squeeze some more calamnsi juice!

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!

Pancit Canton

canola oil

snow peas, ends trimmed

shrimps,

(about 7 to 8 pieces) fish balls, halved

onion.

garlic,

(about 1 cup) pork butt, sliced thinly

(about 1 cup) boneless, skinless chicken breast

carrot,

Kinchay (Chinese celery), chopped

cabbage,

chicken broth

salt and pepper

(8 ounces each) pancit canton

Saute snow peas

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.

Cook shrimp

If needed, add another tablespoon oil. Add shrimp 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. 

Brown fish balls

Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.&nbsp;

Brown hamonado

Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.

Saute onions and garlic

Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.

Brown pork

Add pork and cook, stirring regularly, for about 2 to 3 minutes.&nbsp;

Brown chicken

Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.&nbsp;

Cook

Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.&nbsp;

Season

Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.

Add carrots

Add carrots and cook for about 1 minute.&nbsp;

Add cabbage and celery

Add kinchay and cabbage and continue to cook for about 1 minute&nbsp;or until vegetables are tender yet crisp.&nbsp;

Add noodles

Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.&nbsp;

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.

I agree this is the best pancit canton that I have tasted. Even my 82 YO mother thought so too. This recipe is a keeper. Thank you for sharing.

Hello Lelaine
I tried your recipe Pansit canton-bihon. It’s very tasty indeed. Can’t wait to try on, on all your recipes. Thank you 🙏 
Tony R
San Diego Ca

I’ll have to say, this was by far the best and most tastiest pancit canton I’ve ever made!!! Thank you so much for sharing a great traditional recipe from the Philippines!!

Thank you for the precise measurements, auto-adjust quantity feature and also the exact cooking time!!
All important for a stress free result.

Pancit is like my number 1 favorite Filipino food of all time and this is just mouth-watering. The more ingredients, the better. Now I'm drooling!

This looks so awesome and fresh! I am already hungry! :)

https://www.youtube.com/watch?v=CppY23wHGfA

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!

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How to Make Pancit Canton

✅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 the meat is 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 the 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.

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#pancitcanton #pancitguisado

Pancit Canton Guisado

Chinese Sausage, (diced)

garlic, (smashed and chopped)

tsp ginger

green onions, (whites chopped and greens julienned)

celery, (diced)

cabbage

carrot, (julienned)

chicken stock

TBSP dark soy sauce

TBSP oyster sauce

tsp rice wine vinegar

tsp sesame oil

½ tsp white pepper

oz Bihon Noodles

tofu, (cubed)

cornstarch

TBSP water

Lime wedges

Green onion, (sliced thinly)

In a wok or nonstick pan add your ground pork and Chinese sausage and cook on medium-high heat until the ground pork is golden brown and cooked through.

Using a slotted spoon transfer the pork and sausage to a plate, leaving the fat behind in the pan.

Add the garlic, ginger and green onion bottoms to the rendered fat and cook on medium-high heat until aromatic, ~2 minutes.

Now add the celery, carrot and cabbage and stir-fry for another minute or two.

Then add the chicken stock, soy sauce, dark soy sauce, oyster sauce, rice wine vinegar and sesame oil and stir until well combined.

Now place the noodles into the sauce and allow them to simmer in medium-high heat.  Using tongs toss the noodles as they cook in the sauce. Continue cooking and stir-frying for 2-3 minutes or until the noodles are tender and have soaked up all of the sauce.  If the sauce is looking thin, add a cornstarch slurry, with the cornstarch and water included in this recipe.

Add the pork, sausage and tofu to the pan with the green onion tops and toss until combined.

Serve warm with a lime wedge on the side, enjoy and cheers!

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