Pancit Canton is my go-to when I’ve got a hungry family and only thirty minutes (max) to whip up something tasty. You know those days when everyone’s hangry and you just can’t handle a pile of dishes or super tricky steps? Same here, friend. That’s why I love this noodle dish. It’s fast, actually filling, and you can freestyle with what you have in the fridge. Plus, if you’re curious about other Filipino noodles or get bored easily with one kind, trust me, you’ll want to peep at Authentic Pancit Bato from Bicol or maybe even Easy Pancit Palabok Recipe with Garlic Sauce and Shrimp for some extra noodly inspo. Anyhow, let’s get chopping.
Ingredients
I won’t lie, you can get creative with Pancit Canton, but here’s my usual no-fuss list:
- One pack of Pancit Canton noodles (yellow wheat noodles, about 400g, just grab whatever’s at your local Asian store)
- Two tablespoons of cooking oil (veggie oil’s fine)
- Four cloves garlic, smashed and chopped
- One onion (medium, sliced thin, or chunky, who cares)
- Half a pound chicken breast (or thighs, honestly, chop small)
- A handful of shrimp, peeled (ok, leave it out if you feel lazy)
- One carrot, julienned (meh, or just thin strips)
- A cup of cabbage, shredded (don’t worry if you eyeball)
- Soy sauce (around three tablespoons)
- Oyster sauce (about two tablespoons, gives it punch)
- Black pepper, pinch or two (however spicy you feel that day)
- Half a cup water or chicken broth
- Calamansi or lemon for squeezing at the end, optional but recommended
That’s it. Use what you have. Want to add pork, squid balls, or snap peas? Go nuts.
Cooking Instructions
Don’t blink. This goes fast. Get everything ready before you start, trust me. Heat your oil in a big skillet or wok on medium-high. Toss in the garlic and onion. The smell is unreal. Let it get a little golden.
Add the chicken and cook until it’s almost done, then drop in the shrimp. If you skipped shrimp, no big deal. Just make sure whatever protein you use is cooked through. Time for carrots and cabbage. Stir it all together for just two or three minutes (these veggies should still be a bit crunchy).
Pour in the soy sauce and oyster sauce. Stir. Add the water or broth. Now toss in the Pancit Canton noodles. Wiggle ‘em around so they soak up all the flavor. Keep tossing everything together until the noodles are soft and everything looks glossy. That’s it! Finish with ground pepper and a big squeeze of calamansi or lemon.
Let me slip in a user shoutout here:
This recipe saved my weeknight dinner. Never knew noodles could feel so much like a five-star restaurant at home. My kids licked the plates, seriously. — Arlene B.
Tips
Pancit Canton’s like that one friend who’s down for anything. Here’s how to really win dinner:
Some use pork belly, others swear by chicken. Me? I just cook whatever’s left over from last night. Oh, and don’t sleep on those packets of frozen mixed veggies you find at the store. Total time saver.
Too salty? Add a dash of water. Not enough flavor? Another splash of soy sauce. Don’t be afraid. Cooking’s not science class, it’s vibes.
If you like other noodle magic, check out Pancit Habhab Lucban Noodles Served on Banana Leaves for a switch-up! The main thing is just don’t overcook those noodles. Mushy Pancit Canton is just… sad.
Serving Ideas
You know what’s wild? This dish fits almost any occasion. I serve it for breakfast sometimes. Yes, breakfast.
- Put a fried egg on top (sooo good, trust)
- Add a wedge of lemon or calamansi and squeeze over for zing
- Serve with some crusty bread if you’re extra hungry
- Pair with a cold soda or iced tea—Filipino style is always best with something cold on the side
Storage
Okay, so you made the motherlode of Pancit Canton and there’s leftovers. Lucky you. Just let it cool, then pop in a tightly sealed container. Shove it in the fridge (good for two to three days). To reheat, splash a little water over the noodles and microwave, plus a quick stir. Or gently reheat in a pan with a smidge of oil and water. Tastes almost better the next day, honestly.
Common Questions
Can I use different noodles instead of Pancit Canton noodles?
Oh, totally. Pancit Canton noodles are classic, but in a pinch, you could swap in egg noodles or even spaghetti. It changes the taste and bite a bit, but—you do you.
Is Pancit Canton spicy?
Not usually! But you can serve it with chili sauce or add sliced chilies to amp up the heat if you want some kick.
How do I make a vegetarian version?
Just ditch the meat and shrimp. Pump up the veggies or try adding tofu or mushroom for bites of umami (fancy way of saying savory).
Can I prepare ahead for a party?
For sure. Cook everything but the noodles, keep in the fridge, then toss with boiled noodles right before serving so they stay bouncy and not soggy.
Can I freeze Pancit Canton?
Meh, I wouldn’t. Noodles go weird in the freezer, so best to cook fresh or store in the fridge for a few days.
Ready for Your Own Pancit Party?
So there you go—my easy, weeknight-friendly Pancit Canton recipe that doesn’t require chef magic or even a real plan (seriously, it’s that flexible). If you’re fired up for even more Filipino noodle goodness, check out the classic Pancit Canton Recipe from Panlasang Pinoy, or maybe dabble in other flavors like this hearty Pancit Lomi Soup with Chicken and Vegetables or an easy twist with Pancit Sotanghon Guisado Stir Fried Vermicelli Noodles. Don’t wait for a party, just cook some up now. Hope you love it like I do!
Pancit Canton
Ingredients
Main Ingredients
- 400 g Pancit Canton noodles Yellow wheat noodles, available at Asian stores
- 2 tbsp cooking oil Vegetable oil is fine
- 4 cloves garlic Smashed and chopped
- 1 medium onion Sliced thin or chunky, as preferred
- 0.5 lbs chicken breast Can also use thighs, chopped small
- 1 handful shrimp Peeled, optional
- 1 unit carrot Julienned or thin strips
- 1 cup cabbage Shredded
- 3 tbsp soy sauce
- 2 tbsp oyster sauce Adds flavor
- 1 pinch black pepper To taste
- 0.5 cup water or chicken broth
- 1 unit calamansi or lemon For squeezing at the end, optional but recommended
Instructions
Cooking
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and onion, cooking until golden.
- Add chicken and cook until almost done. If using shrimp, add it now. Ensure everything is fully cooked.
- Add carrots and cabbage, stirring for 2-3 minutes until veggies are slightly crunchy.
- Pour in soy sauce and oyster sauce. Stir, then add water or broth.
- Mix in Pancit Canton noodles, ensuring they soak up the flavors as they cook.
- Continue tossing until noodles are soft and glossy, finish with black pepper and a squeeze of calamansi or lemon.
