Authentic Filipino Pancit Canton Recipe (Pancit Canton Guisado)

Pancit Canton (pan-SIT kan-TON) is a beloved Filipino noodle dish that showcases the Chinese influence in Filipino cuisine. This hearty stir-fried noodle dish features wheat noodles (similar to lo mein) combined with an array of meat, seafood, and crisp vegetables in a savory sauce.

Cultural Notes

Pancit Canton is traditionally served at birthdays to symbolize long life. The longer the noodles, the better the fortune! This dish represents the beautiful fusion of Chinese and Filipino cuisines, demonstrating how foreign influences have been lovingly adapted into Filipino culture.

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Prep Time 20

Cook Time 30

Total Time 50

Course Breakfast, Snack

Cuisine Filipino

Servings

Calories 103 kcal

Difficulty Medium

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
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
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, then longganisa for 1-2 minutes until crispy (hanggang malutong), pork for 2-3 minutes until no longer pink, and finally chicken for 2-3 minutes until cooked through.
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 and bring to a boil. Add oyster sauce 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

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

Nutrition

Calories: 103kcalCarbohydrates: 2gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 67mgSodium: 1258mgPotassium: 184mgFiber: 0.1gSugar: 1gVitamin A: 80IUVitamin C: 1mgCalcium: 30mgIron: 1mg

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