Pancit Canton (Filipino Stir-Fried Noodles)

Philippines • Regional Dish • Main Course

Pancit Canton (Filipino Stir-Fried Noodles)

Pancit canton brings chewy egg noodles, savory sauce, vegetables and protein together in one fast, crowd-pleasing Filipino classic.

Servings6
Prep Time20 min
Cook Time20 min
DifficultyEasy
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Instructions

  1. If using dried noodles, prepare them according to the packet directions until just loosened, then drain well. If using fresh noodles, loosen them gently and set aside.
  2. Heat 1 tbsp oil in a large wok or deep frying pan over medium-high heat. Add the pork and cook for 3 to 4 minutes until lightly browned. Add the shrimp and cook for 1 minute more, just until starting to turn pink. Transfer both to a plate.
  3. Add the remaining 1 tbsp oil to the pan. Cook the onion and garlic for 1 to 2 minutes until fragrant.
  4. Add the carrot and green beans, then stir-fry for 2 minutes. Add the cabbage and cook for 1 minute more so the vegetables stay crisp-tender.
  5. Pour in the chicken stock, soy sauce, oyster sauce, fish sauce and black pepper. Bring to a simmer.
  6. Add the noodles and toss gently so they absorb the liquid. Cook for 3 to 5 minutes, stirring and turning often, until the noodles are tender and most of the broth has been absorbed.
  7. Return the pork and shrimp to the pan along with the spring onions. Toss for 1 minute until everything is hot and evenly coated.
  8. Serve straight away with calamansi or lime wedges for squeezing over the top.

Cultural Context

Pancit canton belongs to the larger Filipino pancit family, a noodle tradition shaped by Chinese influence and made fully local over generations. The “canton” style usually means wheat-based egg noodles stir-fried with savory sauce, meat or seafood and vegetables. It’s popular at gatherings because it feeds a crowd without feeling like budget math in noodle form. Like other pancit dishes, it also carries the celebratory symbolism of long life and good fortune, which is why it keeps showing up at birthdays and family parties. The details can change, but the heart stays the same: springy noodles, balanced sauce and plenty of texture.

Fun Fact

The name “pancit” comes from a Hokkien phrase linked to “something conveniently cooked,” which is impressively on-brand for a dish that can feed a table without wrecking your evening.

Cook’s Tip

Pancit canton is usually made with wheat egg noodles, which give the dish its chewy bite and hold up well in the pan.
Chicken can replace the pork, and you can skip the shrimp if needed.
A mix of cabbage, carrots and green beans is common, but bok choy, snow peas or celery also fit naturally in the dish.
Do not drown the noodles. Pancit canton should be moist and well-coated, not soupy.

Trivia

Many Filipino cooks finish pancit canton with calamansi because that sharp citrus squeeze cuts through the savory noodles and wakes the whole plate up fast.

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