Pancit Canton is a popular Filipino noodle dish. It's a super simple one-pot meal making it ideal for a quick weeknight dinner or entertaining guests on special occasions!
This Filipino Pancit Canton Noodle recipe is inspired by my Pancit Guisado dish which uses egg noodles stir-fried with vegetables and chicken. And if you'd rather have a vegetable version of this dish be sure to check out my Vegetable Filipino Pancit recipe.
Jump to:
- Are Pancit Noodles The Same As Lo Mein
- Why Is It Called Pancit Canton
- Why Is Filipino Pancit Traditionally Served at Birthday Parties
- Ingredients Needed
- Where To Buy Filipino Noodles
- How To Cook Pancit Canton Noodles
- Expert Tip
- Other Filipino Pancit Dishes
- Variations For Filipino Pancit
- Substitutions
- How To Store
- Time-Saving Tips
- Frequently Asked Questions
- 📖 Recipe Card
- 💬 Reviews
Are Pancit Noodles The Same As Lo Mein
Pancit (pronounced as pan-SIT) is the Filipino version of Chinese Lo Mein or Chow Mein. Both Lo Mein and Pancit Canton noodles are stir-fried with meat and vegetables. Soy sauce is most commonly used because of its umami flavor. While Pancit noodles can be fancied up and served to guests on special occasions, it is perfect for a quick weeknight meal and it only uses one piece of equipment, which is a wok or a skillet, so cleanup is a breeze.
Pancit recipes come in many varieties with the dishes themselves being named as such based on the type of noodles, cooking methods, place of origin, or ingredients used. Examples of these are Pancit Bihon, Pancit Palabok, Pancit Sotangon, Pancit Miki, and Pancit Malabon, just to name a few. I will be adding those Filipino recipes here so stay tuned!
Why Is It Called Pancit Canton
Pancit Canton is said to have been influenced by the Asian culture, Cantonese. The word Pancit comes from the Hokkien “pian e sit,” which literally translates to “something conveniently cooked” as in fast food. Panciteros are Chinese street vendors who sold pancit noodles to working people, offering this Filipino noodle dish as a convenient alternative to making pancit from scratch.
Why Is Filipino Pancit Traditionally Served at Birthday Parties
It is a Filipino tradition to serve Pancit noodles on special occasions, like birthday parties as example. Why? Because noodles symbolize long life and good health. Thus to have pancit noodles served for birthdays is literally wishing someone a long and healthy life. Interestingly though, it is said to not cut the noodles before eating them.
So, if you were invited to any Filipino gatherings you will bet there would be a platter of this very colorful Filipino noodle dish, with all sorts of meat (chicken, pork, beef, shrimp, or other seafood) and colorful vegetables like carrots, green beans, broccoli, pea pods, among many other varieties. The bright and festive colors of this dish will beautifully adorn a table setting on any special occasion.
Do note that while the Filipino Pancit noodle dish is often served during special events, it’s easy enough to prepare for any weeknight meal.
Ingredients Needed
- Oil: Any type of oil can work; olive oil, vegetable oil, or sesame oil (will add a nutty flavor).
- Sauce: Oyster Sauce and Soy sauce
- Aromatics: Garlic, Ginger, and Onion
- Vegetables: Broccoli, Carrots, Celery, Green Beans, Pea Pods (Snow Peas)
- Liquid: Homemade Chicken Stock or Chicken Broth
- Noodles: Pancit Canton Noodles
- Protein: while you can use any or a combination of beef, chicken, or pork, in order to save some time, I used cooked frozen shrimp which are already peeled and cleaned.
*See the recipe card below for ingredient quantities and full written instructions on how to make Filipino Pancit Canton Noodles.
Where To Buy Filipino Noodles
With the popularity of Asian foods, you can find Pancit Canton Noodles in the Asian aisle of your local grocery store. I found some at Woodman’s and I’ve also seen them at Jewel or Mariano’s. Amazon also carries them. This is the brand I use.
How To Cook Pancit Canton Noodles
Step 1: In a hot skillet or wok over medium to high heat, add oil, garlic, ginger, onion, and sauté until soft and translucent. About 2 minutes.
Step 2: Add the carrots to the skillet and sauté with the aromatics (garlic, ginger, and onion). Stir fry for about 2 minutes.
Step 3: Add the green beans to the skillet and sauté with the rest of the ingredients. Stir fry for about 2 minutes.
Step 4: Add the broccoli to the skillet and sauté with the rest of the ingredients. Stir fry for about 2 minutes.
Step 5: Add the pea pods to the skillet and sauté with the rest of the ingredients. Stir fry for about 2 minutes.
Step 6: Add the celery to the skillet and sauté with the rest of the ingredients. Stir fry for about 1 minute.
Step 7: Scoop out all the vegetables and set them on a plate or bowl. Meanwhile, in the same skillet or wok, add the sauce and liquid. Let it heat through for about 2 minutes.
Step 8: Add the dry pancit wheat noodles and stir-fry with the liquid until softened. This will take about 4 to 5 minutes.
Step 9: Keep stirring and tossing the pancit noodles until softened. Add more liquid or oil if necessary.
Step 10: Once the noodle is softened, add all the vegetable ingredients to the skillet along with the cooked shrimp and toss gently. Season to taste with salt or ground black pepper.
*See the recipe card below for ingredient quantities and full written instructions on how to cook the Filipino Pancit Canton Noodles.
Expert Tip
Cut all the vegetables ahead of time because once your skillet or wok is hot, all the ingredients get stir-fried with the noodles and sauce.
Also, blanch all the vegetables before stir-frying.
Other Filipino Pancit Dishes
Want more recipes? Go to recipe index to see other gourmet recipes sorted by category!
Variations For Filipino Pancit
What I love about any Pancit recipe is that you can add or omit ingredients to better suit your and your family’s taste or to fit any special dietary requirements.
- To make Pancit Vegetarian instead of meat you can substitute for extra-firm tofu and/or add more of your favorite vegetables instead. See the substitutions list below for other types of vegetables you can use to make Pancit. If you can have seafood, shrimp would be great to add to this recipe.
- To make Pancit gluten-free use Tamari or coconut aminos instead of soy sauce. Some oyster sauce is made with wheat flour, making it NOT gluten-free. This is the brand I use when making gluten-free recipes. And with everything, it's a great practice to always check the ingredient labels. Here's a great resource that goes over a list of brands that are gluten-free. Pancit Canton noodles are typically made of wheat flour. For a gluten-free option use rice or mungbean or bean thread noodles.
Substitutions
Any ingredients for Filipino Pancit noodles can be adjusted according to your personal taste. That's one of the reasons this is my go-to meal for a quick weeknight comfort food. And the sauce, any of your favorites will work! Use your imagination and enjoy!
- Protein: pork, beef, fish, shrimp, or a combination will be great.
- Vegetables: other types of vegetables can be added to Pancit noodles. Vegetables like bean sprouts, green cabbage, napa cabbage, snow peas, cauliflower, and bok choy.
- Sauces: fish sauce or hoisin sauce
- Oil: any of your favorites will work
- Liquid: Homemade Chicken Stock, Beef, Vegetable Stock, or even plain ole water works too! If the latter, adjust the sauces used to give the Pancit Noodles more flavor.
How To Store
Leftover Filipino Pancit noodles should be promptly stored in a refrigerator in a tightly sealed container for up to 3 days.
Pancit Canton Noodles can also be frozen for up to 30 days, promptly sealed in a freezer bag.
Let the frozen Pancit Canton Noodles thaw in the refrigerator for up to 12 hours or overnight.
Pancit noodles can be reheated in a microwave-safe dish or in a wok or skillet with a little bit of oil. Just toss until the noodles are heated through.
Time-Saving Tips
- Use frozen stir-fried vegetables in place of fresh vegetables.
- Use already, cleaned, peeled, and cooked frozen shrimp.
- Pre-cut and pre-measure all ingredients ahead of time.
- Cut all vegetables the same size so they all cook at the same time.
- Use left-over meat and/or vegetables to make a quick Pancit Canton dish.
- Blanch all the vegetables and add them to the wok altogether.
Frequently Asked Questions
Blanching helps to retain the flavor, color, and texture of the vegetables. Blanching is when vegetables are quickly immersed in very hot water and then quickly placing them in an ice-cold water bath.
Yes! You can serve Pancit Canton with any of these sauces to make them spicy - chili garlic sauce, Sriracha, or Sambal Oelek.
It is not necessary to soak the noodles. Just place the dried uncooked noodles in the wok or skillet with the hot liquid (water, broth, sauces) and stir frequently to allow the noodles to absorb the liquid. See cooking instructions #8 and #9 above.
It is not necessary to boil the pancit noodles since they cook quite rapidly. Just place the dried uncooked noodles in the wok or skillet with the hot liquid (water, broth, sauces) and stir frequently to allow the noodles to absorb the liquid. See cooking instructions #8 and #9 above.
Thaw frozen shrimp overnight in the refrigerator. If you're pressed for time, you can take the frozen shrimp out of the packaging, and place them in a bowl with cold water. Rinse with more cold water, drain, and use paper towels to absorb the excess water.
If you make this recipe, post a photo using the hashtag #JOZmahal. Let's be taste buds and follow me on Facebook, Twitter, Instagram, and Pinterest.
📖 Recipe Card
Equipment
Ingredients
- 2 tablespoon Olive Oil
- 3 cloves Garlic minced
- 1 tablespoon Ginger minced
- 1 medium Onion sliced
- 1 cup Carrots sliced on a bias
- 1 cup Green Beans cut 2" or on a bias
- 1 cup Broccoli cut into small florets
- 1 cup Pea Pods ends removed
- 1 cup Celery sliced on a bias
- 2 tablespoon Sesame Oil
- 2 tablespoon Soy Sauce regular or low-sodim
- 1 tablespoon Oyster Sauce
- 1 cup Homemade Chicken Stock water or other broth will work too
- 16 oz Pancit Canton Noodles
- 1 lb Shrimp cleaned, peeled, and already cooked (frozen)
- 1 Lemon sliced in wedges
Instructions
- In a hot skillet or wok over medium to high heat, add oil, garlic, ginger, onion, and sauté until soft and translucent. About 2 minutes.2 tablespoon Olive Oil, 3 cloves Garlic, 1 tablespoon Ginger, 1 medium Onion
- Add the carrots to the skillet and sauté with the aromatics (garlic, ginger, and onion). Stir fry for about 2 minutes.1 cup Carrots
- Add the green beans to the skillet and sauté with the rest of the ingredients. Stir fry for about 2 minutes.1 cup Green Beans
- Add the broccoli to the skillet and sauté with the rest of the ingredients. Stir fry for about 2 minutes.1 cup Broccoli
- Add the pea pods to the skillet and sauté with the rest of the ingredients. Stir fry for about 2 minutes.1 cup Pea Pods
- Add the celery to the skillet and sauté with the rest of the ingredients. Stir fry for about 1 minute.1 cup Celery
- Scoop out all the vegetables and set them on a plate or bowl. Meanwhile, in the same skillet or wok, add the sauce and liquid. Let it heat through for about 2 minutes.2 tablespoon Soy Sauce, 1 tablespoon Oyster Sauce, 1 cup Homemade Chicken Stock, 2 tablespoon Sesame Oil
- Add the dry pancit wheat noodles and stir-fry with the liquid until softened. This will take about 4 to 5 minutes.16 oz Pancit Canton Noodles
- Keep stirring and tossing the pancit noodles until softened. Add more liquid or oil if necessary.
- Once the noodle is softened, add all the vegetable ingredients to the skillet along with the cooked shrimp and toss gently. Season to taste with salt or ground black pepper. Serve with lemon wedges.1 lb Shrimp, 1 Lemon
Notes
- You can substitute the shrimp for beef, pork, chicken, or even tofu.
- For a vegetarian option, try my other recipe for Vegetable Filipino Pancit.
- Instead of chicken broth, you can also use beef broth or vegetable broth.
- This dish can be served hot or cold.
- Serve with sliced lemon wedges. The citrus really brings out all the sweet and savory flavor of the dish.
- To save cooking time, blanch all the vegetables and add them all at once to the wok. This will eliminate Steps #3 thru 6 and cut down on sautéeing time!
- Garnish with cilantro if desired.
Emma
Hello! I made this over the holiday weekend and it turned out delicious! I also added chicken and pork. It was a hit at the party! Thank you!
Jocelyn Wilhelm
Hello Emma! Thank you for this review! Glad it was a hit at your party celebration. 🙂