A delicious and easy way to make the Philippines’ favorite noodle dish – Pancit Canton. Whether for dinner, snack or as party food, you can be sure this delicious Pancit Canton would always be a huge hit!
Pancit, pancit, pancit! We don’t need any excuse to make delicious pancit (Filipino Noodle Stir-fry) in the Philippines. It’s so popular that you can find it everywhere, literally – from street vendors, to wet markets, food stalls, office or school cafeteria, mall food courts – it’s everywhere. It is everyone’s favorite noodles, indeed!
It comes in many varieties too and each family has their own secret seasoning ingredient to make their pancit the tastiest of all!
Here are some common varieties of Pancit, and if you are familiar with Filipino cuisine at all, you may have tasted one or some of them! This is not an exhaustive list as many regions in the Philippines have their own style of making pancit, too with varying names at that.
- PANCIT CANTON – Perhaps the most common noodle dish found in Filipino homes and restaurants. This dish uses egg noodles that are stir-fried usually with vegetables like carrots, green beans, shitake mushrooms and cabbage, together with slices of pork.
- PANCIT BIHON GUISADO – Similarly, cooked as Pancit Canton but uses a different type of noodles usually made with rice (so it’s great for those looking for a gluten-free option) or cornstarch (yes, you read that right!). The meat most commonly used with this pancit is chicken.
- PANCIT PALABOK or LUGLUG – This rice noodle dish is distinct for its rich, shrimp-flavored thick sauce colored with atsuete (annatto seeds) which results in its bright orange tint. My favorite of all pancit versions. It may take some effort to make this compared to other pancit varieties but it is so worth it! It uses either rice or cornstarch-based noodles.
- PANCIT LOMI – Lomi features thick and roundish egg noodles (looks like Japanese udon noodles but made with egg) braised in a thick soup with carrots, cabbage and mushrooms, usually with slices of pork, shrimp and kikiam (pork and taro wrapped in tofu skin).
The above are just a sampling of the many varieties of pancit you can find and there’s so much more. Perhaps I will do a part 2 when I make another pancit!
NOTES ON INGREDIENTS FOR MAKING PANCIT CANTON
- pancit canton/dried egg noodles (find the Filipino variety labeled as such, if possible)
- pork belly or pork tenderloin (pork is the common meat used with pancit canton but you can use chicken or shrimp or a combo of each)
- soy sauce (regular seasoning soy sauce)
- oyster sauce (you may use the mushroom version if you want to make this meatless)
- brown sugar (just a little to help enhance the flavor of the seasoning sauce)
- cooking oil
- shallots (traditional) or onion
- garlic
- chicken broth or chicken stock (water may also be used as replacement)
- carrots
- cabbage
- green beans (you may use other vegetables, too)
- salt and pepper (to taste)
How to Make Pancit Canton (Easy Recipe)
Ingredients
- 2 cups chicken broth or chicken stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp oil
- 1 lb pork belly or pork tenderloin sliced into small strips
- salt and pepper to taste
- 4 cloves garlic, peeled and crushed
- 1 shallot, or onion, peeled and diced
- 1 cup carrots, julienned
- 1 cup green beans, sliced diagonally
- 1 cup cabbage, chopped
- 8 oz pancit canton dried egg noodles
Instructions
- In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside.
- Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and released some fat (I cook until they are a bit crispy for more flavor).
- Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables – carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
- When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
- Taste and adjust seasoning, if needed. Serve immediately.
Notes
Nutrition
Last updated on October 24th, 2023 at 02:49 pm
Pancit canton looks so hearty, loaded with veggies and protein! Love how simple and easy it is to make!
My first experience of food from the Philippines and wow, I am already obsessed. I use pork tenderloin and dried noodles from Aldi (I live in the UK) and the dish came out perfect! Highly recommend!
Very flavorful! I love the sweet under-tone from the brown sugar. This definitely kicked my cravings for takeout to the curb!
I love introducing my kids to foods from other cultures. This recipe is perfect!
Was searching yesterday for egg noodles and this popped up and it was wonderful we all loved this change to a regular pasta meal.
I haven’t had Pancit Canton before, but anything stir-fried with noodles is already a winner in my book. Can’t wait to try this out, it looks fantastic!
Delicious combination and a perfect Happy Meal to my family. They to love it for sure.
Tried your recipe and it’s so good and easy to prepare!
I love all your recipes, but WOW! This may become my new comfort food! Absolutely delicious!
Author
Thank you so much and so glad you enjoyed this pancit!
OMG!!! I don’t usually leave comments but made this last night and what a WINNER!!! I used chicken and shrimp, no pork bellies. My neighbor is Pilipino and I gave her some (she usually gives it to me), she loved it. What a great recipe, thank you so much!!!
Author
I am absolutely stoked by this comment and feedback. Thanks for letting us know and so glad you enjoyed this. Such a tasty recipe indeed.
So easy & delicious.
Author
Yay! So glad to know that! Thank you for letting us know!
I tried leftover vegetables that I had which were zucchini & broccoli & turned out great
Author
Yay! So glad to know that! Thank you for letting us know!
My best friend is from the Philippines and she just gave me a big bowl of it I love it. I’m trying to find the calorie count in it.
Author
I’ve updated it. Hope you enjoy and thanks for stopping by.
I’ve been looking for a new noodle recipe and this one has quickly become my fave! I love how easy it is and that you use pork belly. I didn’t have green beans, but I did add a bunch of bell peppers, and it came out great. Thanks for sharing!
Author
Glad you enjoyed this recipe. Thank you!
I cooked this pancit canton recipe for our lunch a while ago and it’s so yummy. My daughter and her family loved it too. Thank you for such a simple but yummy pancit canton. ❤️❤️❤️
Author
Yay! So glad you both enjoyed it! It’s truly delicious!
My wife is from the Philippines and I made this with a few very few alternatives it was awesome may I say I am the new pancit maker in the family.
What a great recipe and don’t be afraid of changing it but stick to the basics.
Author
So glad you enjoyed this! Thank you for letting us know.