How to Cook Pancit Canton

Filipino pancit canton with veggies and meat.

5 from 7 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course, Side Dish

Cuisine: Filipino

Servings: servings

Calories: 63kcal

Author: Jolina

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

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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