Pancit Canton

If you’re a fan of traditional pancit recipes, make sure you try both pancit bihon and pancit sotanghon! 

Pancit canton also refers to the instant noodles ubiquitous in supermarkets and mom-and-pop stores in the Philippines.  However, this is the traditional pancit canton recipe, which was around long before instant noodles were introduced in the country.

Growing up, I remember seeing a plate of pancit canton noodles at every special gathering, and they were almost always prepared with different meat.

I use Chinese sausage and shrimp in this recipe because that’s how my mother has always prepared pancit with canton noodles.  But you can use any meat you want; you can even combine two types of meat and some seafood.

Lo mein is the closest comparison I can mention because of the noodles, but if you want to enjoy pancit canton like the locals, serve it with some pandesal — yum!

FOR MORE CLASSIC FILIPINO RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Oil – we typically use canola or sunflower oil for making pancit with canton (yep, not olive oil 🙂 ).

• Garlic – thinly sliced or minced.

• Onion – thinly sliced.

• Carrot – peeled and julienned.

• Chinese sausage – sliced into thin rounds.

• Snap peas – tips removed, chopped if preferred.

• Shrimp – I use frozen ones in this recipe since fresh shrimp are not readily available in Stockholm.

• Cabbage – chopped thinly, and hard parts removed.

• Stock – chicken stock.

• Canton noodles – dried, round, yellow-colored wheat noodles that can be easily found in most Asian stores.

• Soy sauce – just use your favorite brand for seasoning.

How to cook pancit canton

Start by placing the wok or skillet over high heat.

Pour the oil, and once it’s ready, add the garlic and onion.

Sauté until the onion softens, then add the chopped Chinese sausage.

Cook for a couple of minutes, stirring often.

Add the carrots and snap peas —- and cook for about three minutes.

Pour the stock and soy sauce, then mix.

Add the chopped cabbage and shrimp, and mix.

Cover with a lid and boil, then simmer for another three minutes.

Add the canton noodles.

Mix to combine everything evenly until the stock has been absorbed by the noodles.  At this stage, taste and adjust the seasoning.

Remove the wok from the heat and transfer your into plates.

Serve with some calamansi (or a slice of lemon), and enjoy!

Helpful tips

• If you are using fresh shrimp, cook them a bit longer than the frozen ones after cleaning and peeling.

• A wok is not a requirement for making pancit with canton at home.  You can easily make it in a regular pan or skillet.

Recipe variation

• Fish sauce.  Locals often use fish sauce to add saltiness to their pancit canton.  If you don’t mind the smell, then go ahead and try it.

• Salt.  Adds saltiness without the funk (and the hint of umami) in the dish.  

• Beef, chicken, or pork.  Any of these meats or combinations are also commonly used.

So, what are you waiting for?  Try this pancit canton recipe tonight, and let me know! 🙂

OR GET MORE IDEAS FROM THIS LIST OF DINNER RECIPES AROUND THE WORLD!

FOR MORE GLOBAL DISHES, CHECK OUT THESE RECIPES BY COUNTRY!

📖 Recipe