As a certified Lucky Me Pancit Canton addict (yes, midnight snack goals), I never thought I’d graduate to making the real-deal Pancit Canton. But trust me, this recipe changed everything!
From my college days of mastering the 3-minute instant noodles to finally learning this authentic Pancit Canton recipe, I’ve discovered that homemade pancit is surprisingly easy yet absolutely restaurant-worthy.
It’s all in the way we layer the proteins (I’m talking perfectly cooked hipon, tender pork, and those irresistible fish balls) and let those wheat noodles soak up all that sabaw goodness.
This authentic Filipino pancit canton recipe will make you feel like a true tito/tita in the kitchen. And unlike our favorite Lucky Me, this one’s packed with fresh vegetables and that authentic “wok hei” flavor.
Why You’ll Love This Recipe
- Authentic Flavors: Traditional Filipino-Chinese fusion recipe passed down through generations
- Restaurant Quality: Professional techniques for achieving “wok hei” (breath of the wok)
- Foolproof Method: Step-by-step instructions with timing for perfect texture every time
- Complete Guide: Includes Filipino translations, troubleshooting, and Lola’s secret tips
- Versatile: Easy to customize with your preferred proteins and vegetables
Authentic Filipino Pancit Canton Recipe (Pancit Canton Guisado)
Ingredients
For the Noodles and Protein
- 2 packages 16 oz total pancit canton (wheat noodles)
- ¼ pound pork butt thinly sliced (baboy)
- ¼ pound boneless chicken thigh thinly sliced (manok)
- 8 large shrimp peeled and deveined (hipon)
- 4 oz fish balls halved (bola-bola)
- 6 oz sweet hamonado longganisa or Chinese sausage sliced
For the Vegetables
- 1 medium onion chopped (sibuyas)
- 2 cloves garlic minced (bawang)
- 1 large carrot julienned (karot)
- 8 snow peas trimmed (sitsaro)
- ½ bunch Chinese celery kinchay
- 1 head napa cabbage sliced (repolyo)
For the Sauce
- 4 cups chicken broth sabaw ng manok
- 2 tablespoons oyster sauce sarsa ng talaba
- 2 tablespoons soy sauce toyo
- Salt and pepper to taste
- Canola oil for cooking
Instructions
- Start by preheating your wok or large pan over high heat (around 400°F/200°C). Prepare all ingredients before cooking (mise en place/paghahanda): slice the pork (baboy) and chicken (manok) into thin, uniform strips, peel and devein the shrimp (hipon), halve the fish balls (bola-bola), and slice the Chinese sausage. Chop the onion (sibuyas), mince the garlic (bawang), julienne the carrots (karot), trim the snow peas (sitsaro), prepare the Chinese celery (kinchay), and slice the napa cabbage (repolyo).
- Pour 2 tablespoons of canola oil into the hot wok. Cook the proteins separately, removing each to a clean plate after cooking: start with shrimp for 2-3 minutes until pink (hipon hanggang maging rosas), followed by fish balls for 1 minute until heated through (bola-bola hanggang mainit), then longganisa for 1-2 minutes until crispy (hanggang malutong), pork for 2-3 minutes until no longer pink (baboy hanggang maluto), and finally chicken for 2-3 minutes until cooked through (manok hanggang maluto).
- In the same wok, still on high heat, sauté garlic and onions (gisa ang bawang at sibuyas) until fragrant, about 30 seconds. Pour in 4 cups of chicken broth (sabaw ng manok) and bring to a boil. Add oyster sauce (sarsa ng talaba) and soy sauce (toyo), stirring to combine.
- Add the carrots to the boiling mixture and cook for 1 minute. Add the cabbage and kinchay, cooking for another minute. Add the snow peas last and cook for just 30 seconds to maintain their crispness (hanggang malutong pa rin).
- Add the pancit canton noodles to the broth mixture, maintaining high heat. Gently toss the noodles (using tongs or chopsticks to prevent breakage) until they absorb the liquid (hanggang masipsip ang sabaw). Return all cooked proteins to the wok and toss everything together until well combined and heated through. Season with salt and pepper to taste (timplahan ng asin at paminta).
- Serve hot with calamansi halves on the side. For best results, consume within 24 hours. If storing, keep in an airtight container in the refrigerator for up to 3 days, reheating in a wok with a splash of water.
Tips from Lola’s Kitchen
- “Pag-iinitin mabuti ang kawali” – Always use high heat for authentic “wok hei” flavor
- Soak noodles briefly in room temperature water if they’re too brittle
- Don’t overcook the vegetables – they should remain crisp
- Use tongs instead of spoons to prevent noodle breakage
Traditional Serving Suggestions
- Serve with calamansi halves (Filipino lime)
- Pair with puto (steamed rice cakes)
- Offer with chili vinegar on the side
- Traditional at birthday celebrations for long life
Troubleshooting Common Issues
- Soggy Noodles?
- Use less broth
- Cook noodles until just al dente
- Keep heat high throughout cooking
- Breaking Noodles?
- Use tongs or chopsticks
- Handle gently when tossing
- Don’t overcook
Ingredient Alternatives
- Protein options: squid, beef, tofu
- Noodle substitutes: egg noodles, thick rice noodles
- Vegetable alternatives: bell peppers, green beans, mushrooms
- Sauce alternatives: Vegetable broth for vegetarian version
Storage & Reheating
- Store in airtight container for up to 3 days
- Reheat in wok with splash of water
- Not recommended for freezing
- Best consumed within 24 hours
Regional Variations
- Cebuano Style
- Uses more ginger
- Often includes chorizo de Cebu
- Cavite Version
- Includes coconut milk
- More vegetables
Frequently Asked Questions
Q: Can I make this ahead for a party? A: Yes, but slightly undercook vegetables and noodles. Reheat with a splash of broth. Q: Why is my pancit dry? A: Add more broth gradually while cooking noodles. Q: Is this gluten-free? A: No, wheat noodles contain gluten. Use rice noodles for gluten-free version.
Filipino Pancit Canton Recipe (Pancit Canton Guisado)Nutrition
The Story Behind Filipino Pancit Canton
Long before the bustling streets of modern Manila, Pancit Canton made its way to Philippine shores through Chinese merchants in the 9th century. These traders, known locally as “panciteros,” introduced the art of noodle-making to the islands, forever changing Filipino cuisine. The word “pancit” itself comes from the Hokkien phrase “pian e sit,” meaning “something conveniently cooked” – a testament to this dish’s practical yet flavorful nature.
In Filipino culture, Pancit Canton isn’t just another noodle dish – it’s a symbol of long life and prosperity. This belief runs so deep that no Filipino birthday celebration is complete without a steaming platter of these wheat noodles. The long strands represent longevity, while the abundance of colorful ingredients symbolizes wealth and good fortune.
What sets Filipino Pancit Canton apart from other Asian noodle dishes is its unique adaptation to local tastes. While Chinese lo mein might have been its ancestor, Filipinos made it their own by incorporating native ingredients like calamansi and distinctly Filipino proteins such as sweet hamonado longganisa. The dish beautifully represents the Philippines’ talent for absorbing foreign influences while creating something uniquely its own.
In every Filipino household, the recipe varies slightly – a testament to its versatility and the deeply personal nature of home cooking. Some families swear by their secret sauce ratio, while others have passed down specific techniques for achieving that perfect “tuyo-tuyo” (slightly dry) texture that marks an expertly cooked pancit. Whether prepared in the narrow streets of Binondo (Manila’s Chinatown) or in modern Filipino-American kitchens, each plate tells a story of cultural exchange, family traditions, and culinary innovation.
Today, Pancit Canton stands as one of the Philippines’ most beloved comfort foods, equally at home at lavish fiestas and simple family dinners. Its ability to feed a crowd while delivering complex flavors has made it a go-to dish for Filipino gatherings worldwide. From the traditional version loaded with pork and chicken to modern interpretations featuring seafood or vegetarian options, Pancit Canton continues to evolve while maintaining its essential character as a symbol of Filipino hospitality and celebration.
