Pancit Canton
Noodles for Long Life and Prosperity
About This Recipe
No Filipino birthday party is complete without Pancit! This beloved noodle dish symbolizes long life, which is why it's always served during birthdays and celebrations. Pancit Canton features egg noodles stir-fried with a colorful medley of vegetables and your choice of meat.
The name "Canton" refers to the Chinese origins of this dish, as pancit (from the Hokkien "pian e sit") came to the Philippines through Chinese traders. Today, it's as Filipino as it gets - a true symbol of our culinary heritage.
Ingredients
- 250g canton noodles (egg noodles)
- 1/2 lb chicken breast, sliced thin
- 1/2 lb pork, sliced thin
- 1/4 lb shrimp, peeled and deveined (optional)
- 2 cups cabbage, shredded
- 1 carrot, julienned
- 1 cup snow peas or green beans
- 1 onion, sliced
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 cup chicken broth
- 3 tbsp cooking oil
- Salt and pepper to taste
- Calamansi or lemon wedges for serving
Instructions
- 1
Prepare the Noodles
Soak canton noodles in warm water for 5 minutes until pliable but not too soft. Drain and set aside. If using fresh noodles, skip this step.
- 2
Cook the Meat
Heat oil in a large wok or pan over high heat. Saute garlic and onion until fragrant. Add chicken and pork, cook until browned. Add shrimp if using.
- 3
Add Vegetables
Add carrots and cook for 2 minutes. Add cabbage and snow peas, stir-fry for another 2 minutes. Vegetables should still be crisp.
- 4
Season and Add Noodles
Pour in soy sauce, oyster sauce, and chicken broth. Add the drained noodles and toss everything together using tongs. Cook for 3-4 minutes until noodles absorb the sauce.
- 5
Serve
Season with salt and pepper. Transfer to a serving platter. Serve hot with calamansi or lemon wedges on the side. Squeeze over noodles before eating.
Tips & Variations
Pancit Bihon
Use thin rice noodles (bihon) instead of egg noodles for a different texture and lighter dish.
Palabok Style
Try Pancit Palabok for a saucier version with shrimp gravy, crushed chicharon, and boiled eggs.
High Heat is Key
Keep the heat high when stir-frying to get that smoky wok hei flavor.