easy vegetable pancit canton recipe — Easy Vegetable Pancit Canton (Healthy Version) is my go to fix when it is already late, I am hungry, and the fridge has a bunch of vegetables that need to be used up. You know that feeling when you want something filling but you do not want anything heavy or greasy? This is exactly that kind of meal. It tastes like real comfort food, but you still feel good after eating it. Plus it is the kind of dish you can tweak depending on what you have, so it is hard to mess up. 
What is Vegetarian Pancit Canton?
Pancit canton is a classic Filipino noodle dish usually stir fried with meat, vegetables, and a savory sauce. The vegetarian version keeps all the good parts like chewy noodles, garlicky aroma, and crunchy veggies, but skips the meat. Instead, we build flavor using simple pantry staples like soy sauce, oyster sauce alternatives if needed, and lots of aromatics.
I like making it vegetarian because it is lighter, faster, and honestly more budget friendly. It is also my favorite way to serve noodles to friends who do not eat meat, because it still feels like a complete meal and not just a sad bowl of noodles.
If you are curious about the more traditional style, this one is worth checking out too: Quick and Easy Filipino Pancit Canton Recipe. I switch between the two depending on the day.
One more thing. Vegetarian pancit canton is not the same as instant pancit canton. We are using real canton noodles (fresh or dried), and we are making the sauce ourselves so it tastes fresher and you can control the salt.
Ingredients You’ll Need
This is where the magic happens. You do not need anything fancy, but the right mix makes a big difference. When I am making my easy vegetable pancit canton recipe, I focus on two things: lots of vegetables for texture, and a sauce that is savory but not too salty.
My go to veggie mix
- Canton noodles (fresh if you can find them, dried is totally fine)
- Garlic, lots of it, minced
- Onion, sliced
- Carrots, julienned or thinly sliced
- Cabbage, shredded
- Bell pepper, sliced (optional but adds sweetness)
- Snow peas or green beans, sliced
- Mushrooms (button or shiitake), sliced for that meaty bite
- Green onions for topping
For the sauce, I keep it simple:
Soy sauce, a little vegetable broth (or water), a pinch of sugar, black pepper, and a splash of calamansi or lemon at the end. If you are not strictly vegetarian, a tiny bit of oyster sauce is amazing, but you can also use a vegetarian oyster sauce made from mushrooms. I have tried both, and the mushroom one works great.
If you want another noodle dish to rotate into your week, especially when you want something a bit softer and lighter, I also love this: Easy Pancit Bihon Recipe for Beginners.
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“I made this for my family and nobody even asked where the meat was. They just kept eating. The sauce flavor is the best part, and the veggies stayed crisp.”
How to Make Vegetarian Pancit Canton
I like this recipe because it is very forgiving. The key is to prep everything first, because once the pan is hot, things move quickly. This is also why I keep coming back to this easy vegetable pancit canton recipe when I want dinner without stress.
Step by step, in real life pacing
1) Cook the noodles. If you are using dried canton noodles, boil them just until they are tender but still springy. Do not overcook because they will soften more in the pan. Drain and rinse quickly with cool water so they do not stick.
2) Build your flavor base. Heat a bit of oil in a large pan or wok. Add onion, then garlic. Let the garlic get fragrant but not brown. Burnt garlic will make the whole dish taste bitter, and it is such a bummer.
3) Add the harder vegetables first. Toss in carrots and green beans or snow peas. Give them a couple minutes. Then add mushrooms and bell pepper.
4) Mix the sauce. In a small bowl, stir together soy sauce, broth, a pinch of sugar, and black pepper. If you are using vegetarian oyster sauce, add it here. Taste it. If it is too salty, add a splash more broth or water.
5) Combine everything. Add the noodles into the pan, then pour the sauce over. Toss gently so the noodles do not break. Add cabbage last so it stays a bit crisp, not limp.
6) Finish bright. Turn off the heat, then squeeze calamansi or lemon over the top. This tiny step makes it taste fresher and less heavy.
I usually serve it right away while it is hot and the vegetables still have that little crunch. If you are thinking about Filipino comfort food nights, pairing it with something simple on the side is always a win. On colder days, I like having soup too, and this is a nice partner: Easy Filipino Ginger Chicken Soup Recipe Youll Love (not vegetarian, but it is so cozy).
Tips for Perfecting Your Pancit
I have made pancit canton in too many ways to count, and these are the little things that actually matter. If you want your easy vegetable pancit canton recipe to taste like something you would happily serve to guests, keep these in mind.
Small fixes that make a big difference
Do not overcook the noodles. Slightly under is better because the sauce and heat will finish the job.
Keep the vegetables in layers. Hard vegetables first, soft ones later. Cabbage last. Always.
Do not drown it in sauce. Pancit canton should be flavorful, not soupy. Add sauce gradually if you are unsure.
Use high heat, but do not rush. You want a bit of pan heat so it tastes stir fried, but you also want time for the sauce to coat everything evenly.
Finish with citrus. Calamansi is the classic, but lemon works. Even a small splash of vinegar can help if you have no citrus.
Also, leftovers are great, but they do soften. If you are planning for leftovers, keep a little extra cabbage aside and toss it in when reheating for a fresher texture.
Where to Buy Essential Ingredients
The good news is you can find most of what you need in a regular grocery store. The only thing that sometimes takes a little searching is the canton noodles. If you cannot find them, you can still make this with other noodles, but canton noodles really give that classic bite.
Here is where I usually look:
Asian or Filipino grocery stores: Best place for fresh canton noodles, calamansi, and vegetarian oyster sauce. You will also find better soy sauce options here.
Big supermarkets: Check the international aisle for dried canton noodles, sometimes labeled as egg noodles or pancit canton noodles.
Online shops: Great for pantry items like sauces if you live far from an Asian market.
If you cannot find calamansi, do not let that stop you. Lemon is fine. Even lime works in a pinch. The point is to add a bright note at the end so the noodles do not taste flat.
And if you are stocking up on Filipino staples anyway, it is fun to plan your next meal too. When I want something totally different but still very Filipino and very satisfying, pancit palabok is a favorite: Easy Pancit Palabok Recipe with Garlic Sauce and Shrimp.
Common Questions
Can I make this fully vegan?
Yes. Use a vegan soy sauce and a vegetarian oyster sauce (mushroom based), or skip it and add a bit more soy sauce plus a tiny pinch of sugar.
What vegetables work best if I only have a few?
Cabbage and carrots are the core for me. Add whatever else you have like mushrooms, bell pepper, or green beans. Even bok choy works.
How do I keep the noodles from sticking together?
Do not overcook them, rinse quickly after boiling, and toss them with a tiny bit of oil if they will sit before you stir fry.
Can I cook it ahead for a party?
You can, but it is best fresh. If you need to cook ahead, keep the sauce slightly lighter and add a splash of broth when reheating so it does not dry out.
Is this dish kid friendly?
Usually yes. Just keep the pepper mild and let them add calamansi at the table if they want. The noodles and veggies are soft enough for most kids to enjoy.
A cozy noodle dinner you can make anytime
If you have been looking for a weeknight meal that feels comforting but still full of vegetables, this easy vegetable pancit canton recipe is the one I keep coming back to. It is simple, flexible, and you can make it taste exactly how you like with small sauce tweaks. Once you try it a couple times, you will be able to cook it without measuring much at all. Grab whatever veggies you have, keep the noodles springy, and do not forget that squeeze of citrus at the end. Let me know how yours turns out. 
Vegetarian Pancit Canton
Ingredients
Noodles and Vegetables
- 8 oz Canton noodles (fresh or dried) Fresh is preferable, but dried works well too.
- 4 cloves Garlic, minced Use plenty for flavor.
- 1 medium Onion, sliced Adds sweetness and depth.
- 2 medium Carrots, julienned For crunch and sweetness.
- 2 cups Cabbage, shredded Add last for a bit of crispiness.
- 1 medium Bell pepper, sliced Optional, but adds sweetness.
- 1 cup Snow peas or green beans, sliced Provides crunch and color.
- 1 cup Mushrooms, sliced Button or shiitake for a meaty bite.
- 2 stalks Green onions, for topping Chopped to garnish.
Sauce
- 3 tbsp Soy sauce For the base flavor.
- 1 cup Vegetable broth or water Used to dilute the sauce.
- 1 tsp Sugar Balances the flavors.
- 1 tsp Black pepper For seasoning.
- 1 tbsp Calamansi or lemon juice Adds brightness at the end.
- 1 tsp Vegetarian oyster sauce (optional) For added umami.
Instructions
Preparation
- Cook the noodles according to package instructions. If using dried canton noodles, boil them until tender but still springy. Drain and rinse with cool water to prevent sticking.
Cooking
- In a large pan or wok, heat a bit of oil over medium-high heat.
- Add the sliced onion and sauté until translucent, then add minced garlic and cook until fragrant but not browned.
- Add julienned carrots and green beans or snow peas first and stir-fry for a couple of minutes.
- Next, incorporate the mushrooms and bell pepper into the mix.
- In a small bowl, mix soy sauce, vegetable broth, sugar, black pepper, and vegetarian oyster sauce if using. Taste and adjust seasoning if necessary.
- Add the cooked noodles to the pan and pour the sauce over. Gently toss everything together, then add shredded cabbage last to keep it crisp.
- Remove the pan from heat and squeeze calamansi or lemon juice over the noodles before serving.