Pancit is a beloved Filipino noodle dish that comes in many variations, but Pancit Canton is one of the most popular types. It's a stir-fried noodle dish made with wheat noodles (pancit canton), vegetables, and meat, usually pork, chicken, and shrimp. It’s often served for special occasions like birthdays, fiestas, or family gatherings, symbolizing long life and good fortune. Here’s a complete recipe for making Filipino Pancit Canton:
- 1/2 kilo pancit canton noodles (Filipino egg noodles, available in most Asian supermarkets)
- 1/4 pork (pork belly or pork shoulder), thinly sliced into bite-sized pieces
- 1/4 kilo chicken breast or thigh, thinly sliced
- 1/4 kilo shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup cabbage, shredded (can also use napa cabbage or bok choy)
- 1/2 bell pepper, julienned (optional)
- 1/2 cup snow peas or green beans, sliced (optional)
- 1/2 cup celery, chopped (optional)
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce (optional, for added umami)
- 1 tbsp cornstarch (optional, to help thicken the sauce)
- 1/2 tsp ground black pepper
- 2 cups chicken broth (or water with chicken bouillon)
- 1 tbsp sesame oil (optional, for added flavor)
- 2-3 tbsp cooking oil
- 1/2 tsp sugar (optional, to balance the flavor)
- 6 boiled squail eggs (for garnish)
- Lemon or calamansi, for serving (for added tang)
- Green onions, chopped (for garnish)
- Cook the pancit canton noodles: In a large pot of boiling water, add the pancit canton noodles. Cook according to the package instructions (usually about 4-5 minutes).
- Be sure to not overcook them as the noodles will continue cooking when stir-fried. Once done, drain the noodles and set them aside.
- Optional: Some people like to toss the cooked noodles with a little bit of sesame oil or vegetable oil to keep them from sticking.
Step 2: Cook the Meat
- Heat the oil: In a large wok or skillet, heat about 1-2 tablespoons of cooking oil over medium heat.
- Cook the pork: Add the sliced pork to the wok and stir-fry for about 3-5 minutes, until it starts to brown and cook through.
- Once browned, remove the pork from the pan and set it aside.
- Cook the chicken: In the same pan, add a little more oil if needed and stir-fry the sliced chicken for another 3-5 minutes until it’s no longer pink and lightly browned.
- Remove the chicken from the pan and set it aside with the pork.
Step 3: Cook the Shrimp
- In the same pan, add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are fully cooked.
- Remove the shrimp from the pan and set it aside.
Step 4: Sauté the Vegetables
- In the same pan, add 1 tablespoon of cooking oil and sauté the onion and garlic over medium heat until softened, about 2-3 minutes.
- Add the carrot, cabbage, bell pepper, and any other vegetables (like snow peas, green beans, or celery). Stir-fry for another 3-5 minutes until the vegetables are tender but still crisp.
Step 5: Combine the Meat, Noodles, and Seasonings
- Return the cooked meat: Add the cooked pork, chicken, and shrimp back into the wok with the vegetables. Stir to combine.
- Add the noodles: Add the cooked pancit canton noodles into the pan and mix everything together.
- Season: Pour in the soy sauce, oyster sauce, and fish sauce (if using). Add the chicken broth (or water with chicken bouillon), and stir everything together.
- If you’d like a slightly thicker sauce, mix 1 tablespoon of cornstarch with a little bit of water and add it to the pan.
- Add sugar and pepper: Add the sugar (optional) and ground black pepper to taste. Stir everything together until the noodles are well coated with the sauce and everything is heated through.
- Cook until sauce is absorbed: Let everything cook for about 5-10 minutes, stirring occasionally, until the sauce is absorbed by the noodles, and the noodles are nicely glazed with the sauce.
Step 6: Garnish and Serve
- Garnish with boiled squail eggs: Transfer the pancit canton to a large serving platter. Top with sliced boiled eggs and garnish with chopped green onions.
- Serve with lemon or calamansi: Serve the pancit canton with lemon wedges or calamansi on the side for squeezing over the noodles to add some freshness and tang.
Tips for the Perfect Pancit Canton:
Noodle texture: Don’t overcook the pancit canton noodles; they should retain a bit of bite (al dente) even after stir-frying. You can also substitute with rice noodles or egg noodles if desired, but traditional pancit canton uses these yellow wheat noodles.
Meat variations: While pork, chicken, and shrimp are classic, feel free to use other meats like beef, chorizo, or pork longganisa (Filipino sausage) for different flavors.
Vegetable variations: If you don’t have all the vegetables listed, you can use whatever vegetables you have on hand. Bok choy, spinach, and green beans are commonly used, but sweet peppers, baby corn, and mushrooms can also be added.
Making it gluten-free: If you're looking for a gluten-free version, replace pancit canton noodles with rice noodles or glass noodles (sotanghon).
Leftovers: Pancit canton can be kept in the fridge for 2-3 days. To reheat, simply add a little bit of water or broth to loosen the noodles and heat it in a pan over medium heat.
Variations of Pancit:
- Pancit Malabon: A thicker noodle dish made with shrimp, crab, and a rich seafood-based sauce.
- Pancit Palabok: Rice noodles in a garlic-peanut sauce, often topped with shrimp, chicharrón (crispy pork skin), and boiled eggs.
- Pancit Bihon: A similar stir-fried noodle dish but made with bihon (thin rice noodles) instead of pancit canton. It's lighter and usually has a more delicate flavor.
Serving Suggestions:
- Rice: While pancit canton is typically eaten as a standalone dish, serving it with fried rice or steamed rice can complement the flavors well.
- Side dishes: You can serve pancit canton with grilled meats, fried fish, or a side of crispy spring rolls (lumpia).
Enjoy making and sharing this classic Filipino dish with your loved ones! Pancit Canton is perfect for celebrations, family dinners, or even as a satisfying everyday meal.