Filipino

Serving

Filipino Quick & easy

Pancit Canton

Name: Pancit Canton
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb (16 oz) dried Pancit Canton noodles; 1/2 lb pork belly or shoulder, thinly sliced; 1/2 lb medium shrimp, peeled and deveined; 2 cups cabbage, chopped; 1 large carrot, julienned; 1/4 cup soy sauce; 1 tbsp oyster sauce; 3 cups chicken broth; 1 small onion, sliced, and 4 cloves garlic, minced

Stir-fried wheat noodles with meat, seafood, and vegetables.

30 minutes

Serves 4

Dinner/Snack

14 min prep

23 min cook

Contains common allergens

Seafood Shellfish Soy Wheat

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

5 steps

1
Sauté Aromatics and Meat: Heat 2 tablespoons of oil in a large wok over medium-high heat. Sauté the garlic and onions until fragrant. Add the sliced pork and cook until lightly browned, about 5 minutes.
2
Cook Shrimp and Veggies: Add the shrimp and cook until just pink (about 2 minutes), then remove the shrimp and set aside to prevent overcooking. Add the julienned carrots and chopped cabbage to the wok, stir-frying for 3 minutes until slightly softened. Remove the veggies and set aside.
3
Prepare the Broth: In the same wok, pour in the chicken broth, soy sauce, and oyster sauce. Bring the liquid to a rolling boil.
4
Cook the Noodles: Submerge the dried Pancit Canton noodles into the boiling broth. Let them absorb the liquid, tossing gently with tongs. Cook for 5-7 minutes until the noodles are tender and most of the liquid has been absorbed.
5
Toss and Serve: Return the cooked pork, shrimp, and vegetables to the wok. Toss everything together to combine thoroughly and reheat the ingredients. Serve immediately while hot.

Pancit Canton — plated and served — Serving moment. How Pancit Canton looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 60

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 64

Great leftovers 50

Pantry-friendly 29

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

675

Calories

49 g

Protein

95 g

Carbs

11 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pancit Canton is a stir-fried wheat-noodle dish carried into Filipino kitchens by Chinese traders and made thoroughly local. Long noodles symbolize long life, which is why pancit appears at nearly every Filipino birthday. The dish is endlessly flexible, built from whatever meat, seafood, and vegetables the cook has on hand.

Listahan note

This version simmers the noodles directly in seasoned broth so they drink up flavor, then keeps the vegetables crisp by adding them in stages near the end.

Technique cues

Let the noodles absorb the broth rather than draining them; that is where the flavor lives.
Cook proteins first and set them aside so they do not overcook while the noodles soften.
Add a squeeze of calamansi at the table to lift the whole plate.

Kitchen flow

Parallel prep: Brown the proteins and cut all vegetables before the noodles hit the pan, since the final cook is fast.
Make-ahead: Prep and portion everything ahead; the actual stir-fry takes only minutes.
Leftover move: Refresh next-day pancit in a hot pan with a splash of broth to loosen the noodles.
Cleanup rhythm: One wok and a few prep bowls; deglaze the pan with water right after plating.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Dried Pancit Canton noodles

Base starch

Purpose: Their sturdy wheat structure holds up to stir-frying without turning to mush.

Handling: Add them to simmering broth and toss often so they cook evenly.

Adaptation: Fresh canton or even spaghetti can substitute, adjusting liquid as needed.

Pork belly or shoulder

Main protein

Purpose: Adds savory fat that coats the noodles as they cook.

Handling: Slice thinly and brown first, then set aside.

Adaptation: Chicken thigh works for a lighter plate.

Shrimp

Secondary protein

Purpose: Brings sweetness and a seafood depth typical of pancit.

Handling: Cook just until pink and reserve so it does not toughen.

Adaptation: Omit for a shellfish-free version and add more pork or chicken.

Cabbage and carrot

Vegetables

Purpose: Provide crunch and color against the soft noodles.

Handling: Cut into even strips and add late so they stay crisp.

Adaptation: Snow peas, green beans, or bok choy all work.

Soy and oyster sauce

Seasoning

Purpose: Together they give the salty-savory glaze that defines the dish.

Handling: Add to the broth and taste before the noodles finish absorbing it.

Adaptation: Use tamari and a vegetarian mushroom oyster sauce for dietary needs.

Technique notes

Keep the heat high and the pan moving so the noodles fry rather than steam.
Cook proteins separately and return them at the end to avoid a chewy, overcooked mix.
Stop adding broth once the noodles are tender but still have a little chew.

Ingredient swaps

Gluten-free direction: Use rice noodles and tamari, accepting a softer, less springy texture.
Shellfish-free direction: Drop the shrimp and oyster sauce; lean on pork and a mushroom sauce.
Vegetarian direction: Use tofu and mushrooms with vegetable broth and a vegetarian oyster-style sauce.

Serve alongside

Calamansi wedges
Lumpia Shanghai
Steamed white rice
Pickled vegetables
Iced tea
Calamansi soda
Cold water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container up to 3 days.
Reheat in a hot pan with a splash of broth or water to revive the noodles.
Freezing is not recommended, as the noodles turn mushy on thawing.

Equipment

Large wok or wide skillet
Tongs or noodle tossers
Cutting board
Ladle for broth

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