Go Back
Pancit Canton
Print Recipe

How to Cook Pancit Canton

Pancit canton is a beloved Filipino noodle dish made with stir-fried egg noodles, tender meat, colorful vegetables, and a rich, savory sauce that brings all the flavors together.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Noodles Recipes
Cuisine: Filipino
Keyword: noodles recipe, pancoit canton, stir fried noodles
Servings: 8 servings
Calories: 253kcal
Author: Manny

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.