Pancit canton or pansit canton is one of the Chinese cuisine that Filipinos adopted. Like the pancit bihon which also have it’s origin from the Chinese traders long ago, this pancit or stir fried noodles are almost the same on how they are cooked with the addition of meat and vegetables but the only difference is the noodles that are used in cooking pancit.
Pancit canton noodles are flour based and yellowish in color. They are also dried and fried and packaged in a clear cellophane wrapping unlike the bihon noodles or rice sticks that use rice flour as the main ingredient and the color is usually opaque white. Those are only sun dried and packaged without frying the noodles. Somehow maybe you are wondering when you eat it and you will notice it is a lot greasier than pancit bihon. It is because the noodles are fried in the manufacturing process.
Pancit Canton: A Taste of Home in Every Bite
I still remember the first time I watched my Tita Maring prepare a big kawali of pancit canton for my cousin’s birthday. The kitchen was alive with the sound of sizzling garlic, the comforting aroma of soy sauce, and the colorful sight of vegetables tumbling into the pan. In our family, no celebration ever felt complete without this iconic noodle dish sitting proudly at the center of the handaan table.
What Makes Pancit Canton So Special?
Like many Filipino dishes, it carries with it a piece of history. Its origins trace back to Chinese traders who introduced stir-fried noodles to the Philippines centuries ago. Over time, we Filipinos gave it our own flair, adding a playful mix of vegetables, meats, and seafood to create a dish that feels both festive and comforting.
In my family, making this is never rushed. My Lola Luming would always say, “Pagluto mo, damihan mo para sa mga kapitbahay.” It’s a dish meant to be shared, and maybe that’s why it’s such a staple in birthdays, fiestas, and even ordinary merienda afternoons when neighbors drop by for kwentuhan.
The Difference Between Pancit Canton and Other Pancit Varieties
Beginners in the kitchen often confuse noodle dish with pancit bihon—understandably so, since both involve stir-fried noodles with vegetables and meat. But the key difference lies in the noodles themselves. Canton noodles are made from wheat flour, giving them a thicker, heartier bite and a rich yellow hue. Bihon, on the other hand, is made from rice flour, resulting in thinner, more delicate noodles.
Another characteristic of these egg noodles is their slight greasiness. My Kuya Jojo, who once worked in a panciteria in Quezon City, explained that this comes from the manufacturing process itself. The noodles are not only dried but also pre-fried before they’re packed. That touch of oil helps them hold up to all the tossing and turning in the pan, making sure they don’t break apart when cooked.
The Secret to Flavorful Pancit Canton
Every cook has their own tricks when it comes to perfecting pancit canton, but in our house, the golden rule comes from Tito Boy, our self-proclaimed noodle expert. He taught me that coating the shrimp and chicken in a light layer of cornstarch does two things: it keeps the meat tender and helps the sauce cling better. This simple step ensures that every forkful of noodles comes with a burst of savory goodness.
Sautéing garlic and onions until they are golden and fragrant sets the flavor foundation. But the real magic happens when the broth, soy sauce, and seasonings go in. The noodles soak up all that liquid gold, transforming from plain dried strands into something gloriously rich and saucy.
Balancing Vegetables, Meat, and Noodles
If there’s one thing pancit canton teaches beginners, it’s how to balance flavors and textures. My Ate Nena, who always insists on adding more vegetables than noodles, says that the crunchy snap of sitsaro and carrots should contrast perfectly with the tender noodles and savory shrimp. Meanwhile, the cabbage softens just enough to carry the sauce, creating layers of flavor in every bite.
Some cooks prefer adding liver, Chinese sausage, or even squid balls to their noodle dish, but in our home, we keep it simple. Chicken breast, shrimp, and a colorful mix of vegetables are enough to make a satisfying meal. After all, the beauty of this dish lies in its flexibility—you can adjust based on what you have in the fridge.
A Little Food for Thought: Why Pancit Is Always Present at Birthdays
No article about the noodle dish would be complete without mentioning the Filipino belief that eating noodles on your birthday brings long life. This tradition, passed down from our Chinese ancestors, is why pancit—whether canton, bihon, or sotanghon—never misses a birthday spread. My Lola Luming always tells this story with a twinkle in her eye, reminding us to never cut the noodles short while cooking because that might “cut short” our years too.
Cooking Pancit Canton with Love and Memories
Making it at home is more than just following a recipe—it’s about recreating the tastes and memories of family gatherings long past. When I stir the noodles into the sauce, I remember my mother’s gentle instructions, the clatter of plates being laid out, and the happy voices of cousins running around, waiting for the food to be served.
Whether you’re cooking for a party of eight or just a quiet family dinner, this hearty noodle dish has a way of making every meal feel special. So the next time you crave a comforting, flavorful plate of stir-fried noodles, reach for those familiar yellow strands and create your own pancit memories.
How to Cook Pancit Canton
Ingredients
- 1/2 kilo pancit canton noodles
- 20 pcs shrimps shelled and deveined with tails on
- 1 pc chicken breast deboned
- 3 Tbsps. cornstarch
- 1 Tbsp. patis
- 3 tbsps. cooking oil
- 2 cloves garlic minced
- 1 pc onion sliced
- 1 tsp. salt
- 1 Tbsp. soy sauce
- 25 pcs sitsaro snow peas
- 1 pc carrot cut into strips
- 1 cup cabbage shredded
- 2 pcs red and green sweet pepper cut in strips
- 1 stalk celery chopped
- 4 pcs. dried mushroom soaked in water
- 1 pc egg
- MSG to taste
- 1 pinch pepper or to taste
Instructions
How to Cook Pancit Canton:
- Blend egg and 2 tablespoons of cornstarch. Coat shrimps with it and set aside.
- Slice chicken breast thinly and sprinkle with 1 tablespoon cornstarch and patis.
- Mix to coat chicken slices evenly and set aside.
- Drain mushrooms. Remove tough stems and slice thinly.
- Sauté garlic, onions in hot oil and add chicken and cook stirring until chicken is firm.
- Add soy sauce, pepper, salt, and broth and bring to a boil. Add sitsaro and mushroom.
- After 2-3 minutes, add carrots, celery and cabbage. Add seasonings.
- Drop coated shrimp in boiling mixture. Lower heat to moderate.
- Add canton noodles and cook until noodle is done, and most of the broth is absorbed.
- Serve hot. Good for 8 persons.
Notes
Cooking Tips:
Coat Your Protein for Better Flavor and Texture
Before cooking, toss your shrimp and chicken in a light coating of cornstarch. This step helps seal in moisture, keeping the meat tender even after stir-frying. Plus, the cornstarch helps the savory sauce cling to the meat, ensuring every bite is packed with flavor.Use the Right Order When Adding Vegetables
Not all vegetables cook at the same speed, so it’s important to add them in the right order. Start with firmer vegetables like carrots and sitsaro, then finish with quick-cooking ones like cabbage. This ensures everything is cooked just right—crisp-tender, not mushy.Let the Noodles Absorb the Flavorful Broth
Instead of soaking or boiling your noodles ahead, cook them directly in the broth. This allows the noodles to absorb the rich flavors of soy sauce, broth, and seasonings as they soften. The result is a pancit canton that’s savory from the inside out, not just coated on the surface.
