Pancit canton recipe, one of the most loved noodle dishes from the Philippines is a household favorite. Pancit canton is a rich and delicious dish that features thick, steamy noodles with a savory sauce, fresh string beans, cabbage and fatty pork belly.
This recipe is simple to follow and you will have plenty of noodles for a quick dinner on the weekend or at your next party.
It is called pancit canton because it has the same name as the Pancit mountain.
Pancit is a Filipino favorite that can be found at family gatherings during holidays and big celebrations. As a child, I was taught to eat pancit every New Year’s Eve as a way of ensuring a long and healthy life. The Philippines was home to many Chinese traders who brought this tradition and pancit.
Pancit is a translation of “noodles” (in English). The Canton name most likely derives from Cantonese-style foods. Pancit is actually a Hokkien word that means “piane sit“, which refers to a dish that can be quickly prepared. Although you might think the name is from Guangdong (formerly Canton), there are no historical references to similar pancit dishes in this area.
There are many types of pancit these days, including pancit bihon and pancit Palabok. Noodle dish is a popular dish that’s very similar to other dishes such as chow mein, Yaki Udon or yakisoba.
Pancit canton is my favorite dish because of its thick noodles made from wheat and the flexibility to add meat or other ingredients to it. This pancit canton recipe can be used to quickly make vegetables and other ingredients that you have in your refrigerator.
Tips for cooking
- Blanch your vegetables before you add them to your pancit. Preparing your vegetables ahead of time is a great way to avoid overcooking.
- Cut the pork belly and chicken into thin strips. You will enjoy a more satisfying eating experience if you use smaller pieces of meat. These noodles have a lot of fillings so it is helpful to have small pieces.
- You will need a large pan or large pot to cook the pancit. The noodles should be cooked in a large pan. I made the error of using a small pot, and ended up cooking the noodles in batches. This caused some ingredients to burn.
Storage and serving
Pancit canton tastes best when it is hot and steamy. This dish can be kept in the refrigerator for up to five days.
Pancit bihon vs pancit canton
The type of noodles used to make pancit canton & pancit bihon are the main differences between these two dishes. Pancit canton recipe uses thicker, more delicate wheat noodles.
You can also make another Filipino noodle dish with my Filipino spaghetti recipe.
What is pancit canton chow-mi?
Pancit canton is a variation of chow mein. Pancit canton recipe, for example, has many fillings such as quail eggs and fish balls.
What is the English of Pancit?
In English, Pancit can be translated as “noodles”.
See more:
- Korean Japchae (Glass Noodles with Ribeye)
- Mì Khô Xá Xíu – Vietnamese Dry Noodles With Char Siu Pork
- Mi Xao Toi – Vietnamese Garlic Noodles
- Mi Hoành Thánh – Authentic Vietnamese Wonton Soup
Pancit Canton Recipe (Filipino Stir Fried Noodles)
Ingredients
BLANCHED VEGETABLES
- 8 c filtered water for boiling
- 2 c (½ small) cabbage (½ small cabbage) finely shredded
- filtered water and ice for ice bath
- 1 c (5-7 pieces) string beans (5-7 string beans) ¼ inch pieces & sliced in a bias
- ¼ c (2-3 stems) chinese celery (2-3 pieces of celery) ¼ inch pieces & sliced in a bias
- 1 c (2 medium-sized) carrot (2 medium sized carrots) julienned
PANCIT
- 1 tbsp vegetable oil
- 1 c yellow onion (½ medium onion) chopped
- 1 tbsp garlic (5 garlic cloves) minced
- ¼ lb pork belly sliced into ¼ inch strips
- ¼ lb shrimp peeled and deveined
- ¼ lb chicken thighs sliced into ¼ inch strips
- 14 oz chicken broth▢ 2 tbsp soy sauce
- 1 pack wheat flour noodles
- 1 tbsp oyster sauce
- ¼ tsp black pepper
- calamansi or lime slices optional topping
Instructions
BLANCHED VEGETABLES
- Add the water to a large saucepan and bring it to a boil. Follow these instructions to cook the vegetables:Cabbage: Cook for approximately 1 minute, or until tender. Take the vegetables out of the water. After about one minute, dip them in an ice bath.String beans: Cook for approximately 2 minutes, or until the potatoes are slightly tender. Take the vegetables out of the water. After about one minute, dip them in an ice bath.Celery from China: Cook for approximately 2 minutes, or until the rice is slightly softened and al dente. Take all cooked vegetables out of water. After about one minute, dip them in an ice bath.Carrots: These should be cooked last as they might stain your water. Cook for 3 minutes, or until the rice is softened and al dente. Take all cooked vegetables out of water. After about one minute, dip them in an ice bath.
PANCIT
- Place the onion and vegetable oil in a large saucepan or wok on medium heat. Sauté the onions for approximately one minute. Then add the garlic. Continue to saute for another 30 seconds, or until fragrant.
- Place the chicken and pork strips in the pan. Cook for approximately 2 minutes, or until the meat turns to light brown.
- Stir in the chicken broth, oyster sauce, and soy sauce to the pot. Continue cooking for 5 minutes more to thicken the sauce.
- Cook the shrimp for about one minute.
- Cook the noodles for about 90s, or until they are tender.
- Mix the blanched vegetables into the pan. Stir them in with the other ingredients. Cook the vegetables for another 90s.Serve the pancit canton immediately
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