Pancit canton is a popular Filipino stir fry made of egg noodles, mixed vegetables, and different meats and seafood. It’s tossed in a savory brown sauce rich in umami and sweetness. The recipe is simple and reminiscent of a lo mein from your favorite local Chinese takeout spot.

Canton Pancit

Stir fried noodles are one of those dishes I always order whenever I’m out having any type of Asian cuisine. I’ll order chicken chow mein from a Chinese restaurant, japchae if I want Korean food, pad thai when I crave Thai food, yakisoba from a yatai in Japan, and bun cha from a Vietnamese joint. In my book, you can’t go wrong with noodles.

I also love making stir fried noodles at home because they are easy to make and filling enough to be served as a main. For this post I am taking you to the Philippines for a beautiful plate of pancit canton!

The things I love about pancit canton are very similar to those of a classic lo mein: I love the abundance of vegetables, the chewy egg noodles, and the savory and salty sauce. But what makes pancit canton stand out is the overall taste of the dish – it’s more pronounced and a bit more complex. Maybe it’s the use of chicken broth or the combination of dark and light soy sauce. Who knows. I’m not one to ponder over things like that. All I know is that it tastes amazing enough that I can have it every week!

Table of contents

vegetables shrimps and sauce

Ingredients Needed For Pancit Canton

  • Shrimp: Any type of shrimp can be used for this recipe but I recommend looking for wild caught shrimp for the best quality. Wild caught shrimp are not only more tasty and plump than farm raised shrimp, they are also better for you because of their natural diet which makes them lower in saturated fat.
  • Garlic and onion: Garlic and onion are used as the base of pancit canton to bring depth of flavor and also add a little sweetness.
  • Mixed vegetables: Some of my favorite vegetables to use in a noodle stir fry are cabbage, bell peppers, snow peas, carrots, and celery. But feel free to use your own favorite medley of veggies for this recipe.
  • Dried egg noodles: Dried egg noodles, also called pancit canton noodles, are yellow noodles about the thickness of thin spaghetti. They are easy to find in most grocery stores and Asian supermarkets.
  • Pancit sauce: Pancit sauce is rich in umami while also being a little sweet and savory. A mix of oyster sauce, dark soy sauce, light soy sauce, low sodium chicken broth, and sugar, are combined to create this rich brown sauce.

Ingredient Variations

  • Use another protein: Instead of shrimp I sometimes like to use firm tofu or sliced tofu cutlets. Chicken and mixed seafood are also other good options.
  • Use other noodles: If you cannot find pancit canton noodles you can use thin spaghetti noodles. Keep in mind that you will need to cook the noodles separately. I recommend cooking them short of al dente so that they will not overcook once added to the skillet. Or, you can use bihon noodles and make a bihon pancit, which is almost the same thing as this dish.
cooked shrimp

How To Make It

Scroll all the way down to the recipe card for the full recipe.

  1. Cook the shrimp in a large skillet and transfer them to a plate. Set aside.
  2. Stir fry the garlic and onion in the same skillet and add the mixed vegetables.
  3. Add the ingredients for sauce and once it’s boiling, add the egg noodles. Press down to coat them with the sauce so they cook evenly.
  4. Return the shrimp to the skillet and toss them to coat with the sauce.
  5. Turn the heat off and transfer the noodles to a serving plate. Season with ground white pepper and serve with calamansi wedges.

Expert Cooking Tips

Cut vegetables about the same size and thickness: This helps vegetables cook evenly when they are being stir fried so they don’t end up at different cooking stages.

Pick vegetables with similar cooking times: It’s important to choose vegetables that cook at a similar rate to ensure even texture and doneness. For example, a mix of cabbage, bell peppers, and carrots will cook at about the same rate. However, adding zucchini and bean sprouts to the mix will create an imbalance, as these cook much faster.

stir fried onions
stir fried vegetables

Storage And Reheating

Storage: Transfer the leftovers to an airtight storage container. Refrigerate for up to 3 days. Because pancit canton is made of cooked noodles, I don’t recommend freezing the dish as the texture of the noodles will deteriorate and get mushy.

Reheating: To reheat, place the noodles in a microwave safe container and microwave on medium for about 2 minutes. Or, add a little oil to a frying pan and stir fry the noodles over medium heat until they are hot.

Canton Pancit

Frequently Asked Questions

Why are my noodles sticking together?

It could be because the noodle were not stirred enough while they were cooking and absorbing the liquid. I usually use chopsticks and gently shake the dried noodles, sometimes flipping them over (if they are bundled up like a nest) until they start to loosen up. I keeping stirring the noodles, consistently, until they have completely separated. Tossing the noodles with a little oil might help separate them, although it’s hard to fix this issue once the cooking process is done.

My pancit is dry. What can I do about it?

Add a little water and keep tossing the noodles until you get the desired texture. I don’t recommend using broth or soy sauce because it might make the dish too flavorful and overwhelming.

Canton Pancit

What To Serve With Pancit Canton

Pancit canton is a filling dish so there is no need to offer big sides to go along with it. However, if you are like me and enjoy eating more than just one plate of food, for flavor variety, here are some small sides that pair well with this popular Filipino dish:

Other noodle dishes you might like to try: Yaki udon, fried noodles with soy sauce, spicy vegan sichuan noodles, kimchi udon stir fry, Singapore chow mei fun, pad woon sen, Cantonese style chow fun, drunken noodles, stir fried glass noodles with shrimp.

Canton Pancit

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Canton Pancit

Pancit Canton

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Noodles
  • Method: Stir fry
  • Cuisine: Chinese
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Description

Pancit canton is a Filipino stir fry made of egg noodles, mixed vegetables, and different meats and seafood, tossed in a rich and savory brown sauce.

Ingredients

Units Scale
  • 1 tablespoon neutral oil such as vegetable or grapeseed oil
  • 1 pound frozen shrimp, thawed, peeled, and deveined OR 1 block extra firm tofu (14 to 16 ounces), drained and sliced into cubes
  • 2 garlic cloves, minced
  • 1 small onion, sliced into thin half moons
  • 1 1/2 cup mixed vegetables such as carrots, bell peppers, cabbage, and green bean, chopped bite size
  • 8 ounces dried egg noodles (pancit canton noodles)
  • Ground white pepper (optional)
  • Calamansi wedges or lemon wedges (optional)

Pancit Sauce

  • 2 cups low sodium chicken stock
  • 1 1/2 tablespoon dark soy sauce
  • 1 tablespoon regular soy sauce
  • 1 tablespoon oyster sauce
  • 1 1/2 teaspoon sugar

Instructions

  1. Cook the shrimp or tofu. In a wok or a large deep skillet over medium heat, add the oil and the shrimp and cook for 2 to 3 minutes on each side, until cooked. Transfer the shrimp to a plate and set aside. For tofu, cook the cubes until they are golden on the outside (about 5 to 6 minutes). Transfer to a plate and set aside
  2. Cook the garlic and onions. In the same skillet, add the garlic and onion and cook for 2 minutes.
  3. Add the mixed vegetables. Add the mixed vegetables and cook for 2 to 3 minutes or until the vegetables have begun to soften.
  4. Add the sauce. Add the pancit sauce ingredients to the skillet and bring to a boil.
  5. Add the noodles. Add the noodles to the skillet and gently press on them so they get covered by the sauce. When they begin to soften, gently stir them so they mix with the sauce as much as possible. Continue tossing the noodles until they have completely softened and are coated with the sauce and vegetables.
  6. Add the shrimp or tofu. Return the cooked shrimp (or tofu) to the skillet and stir. Turn the heat off.
  7. Season and serve. Season with ground white pepper and calamansi wedges.

Notes

Leftovers: Save them in an airtight storage container and refrigerate for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 409
  • Sugar: 5g
  • Sodium: 888mg
  • Fat: 7.3g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 51.4g
  • Fiber: 4.4g
  • Protein: 35g
  • Cholesterol: 230mg
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caroline caron-phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, writer, and food  photographer. She showcases simple and tasty recipes, with a focus on pescatarian and vegetarian dishes. Many of her recipes are inspired by her love of Japanese, Korean, and Chinese cuisines.

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