This pancit canton recipe helps you make this favorite Filipino noodle dish at home with ingredients that are readily available in your local supermarket. Easy to make and customize for pancit canton noodles your family will love.
(Looking for other popular Filipino recipes? Try this chicken sopas recipe, the ultimate Filipino comfort food. Or this no-fail creamy leche flan recipe, a beloved Filipino dessert.)
Whenever people find out I’m from the Philippines, I almost always get asked if I have a pancit recipe (lumpia, too, lol…try this delicious lumpia recipe from Hilda over at Hilda’s Kitchen Blog).
I get asked so often that Red and I finally decided to document our pancit canton recipe and share it here for everyone to enjoy.
The best part is, this canton noodles recipe uses ingredients readily available in North America while still keeping that traditional pancit canton taste we all know and love.
Let’s get to it.
What is pancit
“Pancit” (pronounced pan-sit) is the general Filipino word for noodles and “pancit canton” is the Filipino version of Chinese lo mein (tossed noodles) and chow mein (stir fried noodles).
You take some noodles, stir-fry or toss it with soy sauce, vegetables like carrots and snow peas, and meat like chicken breast or shredded pork.
Add some Chinese sausages or Chinese chorizo then serve it as a main or side.
Pancit canton is named after the kind of noodle used in the recipe.
(Love noodles? Try mi xao gion pan fried noodles or tofu pad thai. And if you want to add some heat to your pancit, this garlic chili oil recipe is perfect.)
What is canton noodle
This recipe uses canton which is a type of egg flour noodle. You can find rounded ones like spaghetti or flat ones like fettuccini.
The kind we buy often says flour stick noodles right on the packing. Evidently flour sticks is what pancit canton noodle is in English, who knew?
Why you’ll love this Filipino pancit canton recipe
We receive many requests to bring pancit canton for potlucks and special occasions. It’s everyone’s favorite! We often make it for weeknight dinners as well.
You’ll love cooking this pancit canton recipe too because:
- It’s easy to make. I break down all the steps for you in the recipe card below.
- The ingredients are easy to find and the recipe is very customizable so you can substitute with whatever you have on hand.
- No matter how you customize it though, it will still taste like the pancit canton from home.
(Try with Instant Pot egg drop soup for a delicious Asian-inspired meal!)
How to make pancit canton
It’s easy and straightforward to make this beloved Filipino noodle dish. The prep is what takes a bit longer so just make sure you have all your ingredients ready to go.
Ingredients of pancit canton
We buy most pancit ingredients in our local supermarket.
Just look in the Asian or international aisle for things like canton noodles or flour stick noodles, Chinese sausage or chorizo, and oyster sauce.
The Asian supermarket is where you’ll find more specific ingredients like fish balls and dried black fungus. Or there’s always Amazon.
And it’s also easy to substitute other ingredients if you can’t find the exact ones. I list suggestions in the FAQ section.
You can find the full ingredient list in the recipe card at the bottom of this article.
Tools you’ll need
The tools you need to cook pancit are pretty basic too.
We like using a wok to cook pancit, but a large, deep skillet will also work.
It also helps to have a mandoline or a food processor for all that chopping but not necessary.
How to cook pancit canton
Add vegetable oil to a wok or a deep, large skillet over medium/high heat. Add red bell pepper, carrots and snap peas. Stir and cook for 1-2 minutes. Remove from pan and set aside.
Add more oil to the pan and sauté garlic and onions until the onions are soft and translucent.
Add in the chicken, stir and cook until lightly browned. Add fish balls and cook for 2 minutes. Add chorizo or Chinese sausage and cook for a minute more. Be careful not to overcook or burn the meats. Lower the heat if necessary.
Pour chicken broth and season with soy sauce, oyster sauce, salt and pepper. Stir then allow the mixture to boil.
Carefully add the canton noodles and stir until it absorbs all the liquid.
Stir in black fungus. Add back your cooked vegetables, half of your green onions and sesame oil. Stir until combined. Sprinkle the rest of your green onions before serving. Best served warm.
Expert cooking tips
Easy, right? Here are some cooking tips to make the best pancit canton every time:
- Mise en place. Don’t get intimidated by the list of ingredients. The key to this pancit canton recipe is mise en place, which is a fancy French term for having all your ingredients measured, chopped, sliced, minced, etc. before you start cooking. Set out the pans you’re going to use, the measuring cups or spoons you need. Once you have everything ready, cooking will be a breeze.
- Similar-sized ingredients. As much as possible, slice and chop your ingredients into roughly the same size, especially the ones that go into the pan together, so they cook evenly.
- Crispy vegetables. Don’t overcook your vegetables. You want them to remain crispy and crunchy. A couple of minutes in the pan should be enough, then take them out.
- Saucy noodles. You want your canton noodles to absorb all the liquid and be covered in sauce. So once you add them into your wok or pan, make sure to stir and toss them thoroughly.
- Use a big wok. You’ll need to use a big wok, pan or skillet to cook your pancit. Since you’re adding the noodles at the end, you’ll need space to stir everything completely and properly.
What to serve with pancit
Filipinos believe pancit signifies luck and long life so you’ll often see pancit served during birthdays, the holidays, Chinese New Year (together with tikoy) and other celebrations.
You can serve it with Filipino pork barbecue, squash okoy, pandesal and brazo de mercedes for dessert.
Most Filipinos also squeeze some calamansi or lime into the pancit before serving.
You can also top it with some hard-boiled eggs.
Recipe FAQs and ingredient substitutions
There are different kinds of pancit, each named after the noodles used to make them, like pancit bihon, pancit palabok and pancit habhab. Each one looks and tastes different though the preparation is similar.
What is common is that it’s a staple in any Filipino gathering because pancit signifies long life. I’m not sure why that is, though it’s a common belief among Filipinos that noodles = luck and abundance.
So if not pancit, sweet and salty Filipino spaghetti would most likely be on the menu instead.
Canton noodles or flour stick noodles have been dried and precooked so it doesn’t take long to fully cook them. A few quick minutes — whether tossing in sauce or stir-frying — is really all it takes.
To prep dried black fungus, best to follow package instructions.
What we do is soak it in water and wait for it to bloom to about 3x its size (about 5 minutes). Once it does, we remove from the water, pat dry and chop.
Don’t worry if you can’t find it in-store; you can leave it out of this recipe.
It’s easy to customize pancit canton. See some suggestions below:
– Protein. Instead of chicken (or in addition to it), you can use pork, shrimp or make it vegetarian and use fried tofu. You can even add chicken liver.
– Fish balls. Tofu can also replace fish balls. Or you can use squid balls or shrimp balls.
– Vegetables. If you can’t find snap peas, snow peas or chicharo, you can use green beans. It doesn’t have to be red bell peppers; use yellow, green or orange. You can also add more of your favorite vegetables like celery and mushrooms.
Store leftover pancit in a covered container in the fridge. You’ll want to consume it within 3 days.
More Filipino dishes
If you want to explore Filipino cuisine, start with these Filipino favorites:
We love making pancit for birthdays, Christmas and other holidays. It’s a delicious weekday meal, too.
So go ahead, take the plunge and make pancit today. It’s easier than you think.
Plus, it’s delicious and remember, it brings good luck!
Did you make this pancit canton filipino recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
How to Cook Pancit Canton
Equipment
Ingredients
- 2 tbsp vegetable oil divided
- ¾ cup julienned red bell pepper
- ¾ cup julienned carrots
- 1 cup snap peas
- 2 tbsp minced garlic
- ½ cup chopped onions
- ½ cup sliced chicken breast
- 1 cup fish balls sliced in half
- ½ cup sliced Chinese sausage also called Chinese chorizo
- 3 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- salt to taste
- pepper to taste
- 1 16 oz pack canton or flour stick noodles
- ¼ cup dried black fungus "tenga ng daga" in Tagalog
- 1 tsp sesame oil
- ½ cup chopped green onions divided
Instructions
- Add a tbsp of oil to a wok or a deep, large skillet on medium/high heat. Add red bell pepper, carrots and snap peas. Stir and cook for 1-2 minutes. Remove from pan and set aside.2 tbsp vegetable oil, ¾ cup julienned red bell pepper, ¾ cup julienned carrots, 1 cup snap peas
- Add the other tbsp of oil to the pan and sauté garlic and onions until the onions are soft and translucent.2 tbsp minced garlic, ½ cup chopped onions
- Stir in chicken and cook until lightly browned.½ cup sliced chicken breast
- Add fish balls and cook for 2 minutes.1 cup fish balls
- Add Chinese sausage and cook for a minute more. Be careful not to overcook or burn the meats. Lower your heat if necessary.½ cup sliced Chinese sausage
- Pour chicken broth. Season with soy sauce, oyster sauce, salt and pepper to taste. Stir then allow the mixture to boil.3 cups chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, salt, pepper
- Carefully add the canton noodles and stir until it absorbs all the liquid.1 16 oz pack canton or flour stick noodles
- Add chopped black fungus.¼ cup dried black fungus
- Add back your cooked vegetables, half of your chopped green onions and sesame oil. Stir until combined.1 tsp sesame oil, ½ cup chopped green onions
- Sprinkle the rest of your green onions before serving. Best served warm.
Video
Notes
- Don’t overcook your vegetables. You want them to remain crispy and crunchy. A couple of minutes in the pan should be enough, then take them out.
- You want your canton noodles to absorb all the liquid and be covered in sauce. So once you add them into your wok or pan, make sure to stir and toss them thoroughly.
- You’ll need to use a big wok, pan or skillet to cook your pancit. Since you’re adding the noodles at the end, you’ll need space to stir everything completely and properly.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Stan Quick
I love this recipe! My neighbors are from the Philippines so I do get fabulous food from time to time. Their daughter has just turned 6, has a passion for Pancit Canton and is an accomplished mini chef. She and I share my kitchen on occasion and I think this is one.
Jolina
That’s awesome Stan!
elizaabeth darling
I learned about Pansit on Guam which was 45 years ago. I am making it tonight and my three girls son in law and grandson and great-granddaughter are coming. They are excited. I will pare it with Lumpia and chicken Quiligan a Guamanian dish.
Jolina
Hi Elizabeth, sounds like a feast! Enjoy!
Zhen
Didn’t know Filipino food included black fungus! Love the crunchy texture!! Can imagine how good this tastes!
Raffy
This is my go to Pancit recipe and my wife loves how it taste. It’s delicious and easy to make. Thanks for sharing.
Jolina
So happy to hear that Raffy! Enjoy!
Joedl
I don’t usually cook so I followed this recipes and directions to the letter (I just added chopped cabbage and used fish sauce instead of salt). My daughter who can identify ingredients by taste, my wife who is a gourmet eater, and my sons who like to eat love this pancit canton. Even my 4-yr old grandson keeps on asking “more pancit lolo.” So much so that they just left a small bowl for me. That pancit was gone in a jiffy.
Many thanks Jolina and may God always bless your gift of cooking.
Jolina
That’s awesome Joedl! I’m so happy everybody liked it 🙂 Lolo of the year!
Cheryl
This looks so yum! I love it when I can put so much veggies in this noodles, a way to make the kid eat more vegetables. Can’t wait to try this recipe. Thank you for sharing!
Dawn
Hey Jolina! This looks AMAZING! I’ve never had this before, but clearly I’ve been missing out cause this has my name written allllll over it….see it, lol ?? Seriously, though, gotta get this one on the menu. I know hubby would love too. Extra green onion for me please! Hope you have an awesome weekend and send some of that sun along, will ya 😉
Tiffany D
Yummmmm! I LOVE Pancit. I have Filipino family members and whenever there’s a big gathering it’s on the menu along with lechon! Your recipe looks delicious so I’ll definitely give it a try!
Jolina
Mmmm now I want lechon lol!
David Allen Elliott
I have heard of Pancit before, but I have never tried it out. But now that I see it I am going to have to try it out in the near future, whether it means I make it or find someone who serves it. It looks awesome.
brianne
My mouth is watering looking at this noodle recipe. I am definitely going to make this at home!
Prajakta Sharma
Wow this recipe looks so colorful and delicious…I need to try this out.
Annemarie LeBlanc
Asian style noodles are always the best! I love the play of flavors and textures in this dish. I can’t believe it is so easy to make too. I will add this to our menu plan for next week.
Hieu Le
As a Vietnamese boy, this would satisfy me so well. I am starving by looking at the pictures!
Peter
Now this is something that I could eat often and a lot of . I love all the ingredients and can’t wait to try it