Pancit Canton, one of the Philippines’ favorite comfort foods, has a special place in Filipino culture. In fact, we have a saying: “Kumain ng pancit, pampahaba ng buhay,” which translates to “Eating noodles will lengthen your life.” This belief, influenced by Chinese tradition, emphasizes the significance of long noodles symbolizing longevity.

What is Pancit Canton
Pancit Canton is a popular Filipino stir-fry noodle dish made from flour noodles, vegetables, and your choice of protein, such as pork, chicken or seafood. The name “Canton” refers to the Chinese origin of the noodles. You can enjoy it as a main course or snack. But typically, this iconic dish is often served during special occasions and a seat-taker at celebrations. Always feel free to alter the recipe by adding more vegetables. You can do the same when cooking Pancit Bihon.
Ingredients
Proteins
- Shrimp – For the Pancit Canton recipe, 12-15 small shrimp are ideal. Shell them to ensure they cook evenly and blend with other flavors. Fresh or frozen shrimp works, but thaw frozen shrimp first.
- Chinese Sausage – Provides salty, savory flavor. Slice 2 pieces thinly to distribute flavor evenly. Choose a good-quality sausage for depth of flavor.
- Chicken Breast – Adds protein and texture. Boil 6 oz. chicken breast, then shred. Cooking it beforehand prevents overcooking in the wok.
Vegetables
- Cabbage – Adds crunch and sweetness. Chop 1/2 head into small pieces for quick cooking. Choose fresh cabbage for better texture.
- Snap Peas – Provide additional crunch and sweetness. Use 20 pieces.
- Carrot – Adds color, texture, and sweetness. Julienne 1 medium carrot for even cooking.
- Celery – Adds freshness and crunch. Chop 2 stalks. Use tender inner stalks for better flavor.
- Yellow Onion – Adds sweetness and flavor. Slice 1 medium onion thinly. Cooking onions caramelizes natural sugars.
- Parsley – Adds freshness. Chop 3 tablespoons. Use flat-leaf parsley for better flavor.
How to Cook Pancit Canton
Cooking the Aromatics
Start by heating 3 tablespoons of canola oil in a wok over medium-high heat. Then sauté sliced yellow onions and chopped celery until they’re translucent and fragrant. This step sets the flavor base.
Adding Shredded Chicken
Next, add shredded chicken breast and sliced Chinese sausage. Stir-fry for 3 minutes, distributing heat evenly. This combines flavors and textures.
Adding Vegetables
Stir in julienned carrots and chopped parsley, cooking for 2-3 minutes. Then add snap peas and chopped cabbage, cooking for another 2 minutes. This adds crunch and color.
Combining Shrimp and Seasonings
Stir in shelled shrimp and cook until pink. Add 4 tablespoons of soy sauce and chicken broth, letting it boil. This enhances flavors.
Assembling Pancit Canton
Finally, add 8 oz. Pancit Canton noodles. Gently toss until noodles soften and ingredients blend. Serve hot with lime or calamansi.
How to Eat Pancit Canton the Filipino Way
The answer is simple. Squeeze a piece or two of calamansi over your pancit and sprinkle some black or white pepper powder on top. You can also add a bit of fish sauce before tossing the noodles. It can be better enjoyed with some crispy lumpia (be it pork or fish lumpia!) on the side.

Leftovers are still good for the next day. Secure it in a bag or box and keep it in the fridge. It can be eaten with sliced bread in the morning. Here is how it goes: heat the pancit canton in a microwave oven for a minute or so. Grab a slice of loaf bread and scoop some pancit and arrange it in the middle of the bread. Fold the bread to secure the noodles and eat it like you do with regular sandwich. This is how some people do it and I must say that it works for me too. You’ll never know unless you try.
Pancit Canton Recipe
Ingredients
- 8 oz. Pancit Canton flour stick noodles
- 12 to 15 pieces small shrimp shelled
- ½ head small cabbage chopped
- 20 pieces snap peas
- 3 tablespoons chopped flat leaf parsley
- 1 small carrot julienned
- 2 pieces Chinese sausage sliced into thin pieces
- 6 oz. chicken breast boiled and shredded
- 2 stalks celery chopped
- 1 medium yellow onion sliced
- 4 tablespoons soy sauce
- 3 tablespoons canola oil
Instructions
- Heat oil in a wok.3 tablespoons canola oil
- Sauté onion and celery.1 medium yellow onion, 2 stalks celery
- Add the shredded chicken (save the chicken broth for later use) and Chinese sausage. Stir-fry for 3 minutes.6 oz. chicken breast, 2 pieces Chinese sausage
- Stir-in the carrot and parsley and continue to stir-fry for 2 to 3 minutes.1 small carrot, 3 tablespoons chopped flat leaf parsley
- Add the snap peas and cabbage. Stir and cook for another 2 minutes.20 pieces snap peas, ½ head small cabbage
- Stir-in the shrimp and toss. Add soy sauce and chicken broth. Let boil.12 to 15 pieces small shrimp, 4 tablespoons soy sauce
- Add the flour sticks or pancit canton. Gently toss until the noodles become soft and all the ingredients are well blended.8 oz. Pancit Canton
- Transfer to a plate and serve with lime or calamansi.
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