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Pancit Canton is a dish in Filipino cuisine, loved for its vibrant flavours, hearty ingredients, and comforting appeal. It’s the kind of dish that brings people together, whether during birthday celebrations, fiestas, or casual family dinners.
Often served as a centrepiece at gatherings, Pancit Canton is a flavourful representation of the Philippines‘ rich culinary heritage, blending influences from Chinese immigrants with the unmistakable touch of Filipino ingenuity.
What Is Pancit Canton?
Pancit Canton is a stir fried noodle dish made with egg noodles, a variety of vegetables, and a mix of meats and seafood, all tossed together in a savoury sauce.
In Filipino culture, noodles are associated with long life and prosperity, making this dish a staple at birthday parties and festive occasions. Its versatility allows for endless variations, with each cook adding their personal flair, from rich, saucy versions to lighter, more vegetable forward renditions.
This dish is not just a quick meal; it’s a celebration of textures and flavours. The noodles are tender yet firm, the vegetables retain a satisfying crunch, and the protein, whether chicken, pork, shrimp, or all three, adds richness and depth. It’s a one pan dish that feels indulgent yet accessible, offering a perfect balance of hearty and refreshing.
Ingredients and Taste
At the heart of Pancit Canton are the egg noodles, often referred to as Canton noodles, which are stir fried with an array of vibrant ingredients. Key components include carrots, cabbage, and bell peppers, which bring both colour and crunch.
Proteins like sliced pork, chicken, shrimp, or even tofu make the dish more substantial, while garlic and onions provide a fragrant base. Soy sauce and oyster sauce are staples in the savoury sauce, often brightened with a squeeze of calamansi, a small citrus fruit that adds a tangy, slightly sweet finish.
The taste of Pancit Canton is a harmonious blend of savoury and umami flavours. The noodles soak up the rich sauce, delivering a burst of flavour with every bite. The vegetables provide a fresh contrast to the richness, and the proteins add substance and texture.
A hint of citrus ties everything together, cutting through the savoury elements to keep the dish light and satisfying. It’s the kind of meal that feels like a warm embrace, whether enjoyed fresh from the pan or as leftovers the next day.
A Taste of History
Pancit Canton owes its roots to Chinese immigrants who introduced noodle dishes to the Philippines centuries ago. The term “pancit” itself comes from the Hokkien phrase pian e sit, meaning “something conveniently cooked.”
Over time, Filipinos adapted these dishes to local tastes and ingredients, infusing them with the flavours and techniques unique to their culinary traditions.
Pancit Canton, specifically, takes inspiration from Chinese stir fried noodles but incorporates distinctly Filipino elements, such as the use of calamansi and the balance of sweet, salty, and tangy flavours.
It evolved into a staple for celebrations, symbolizing good fortune and unity. Today, it’s a dish that transcends occasions, offering a taste of history in every bite while remaining endlessly adaptable to modern kitchens.
Pancit Canton (Stir Fried Egg Noodles) Recipe
Serves: 4 people
Ingredients:
For the Stir Fry:
- 400g dried pancit canton noodles (egg noodles)
- 2 tbsp cooking oil
- 4 garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 medium carrots, julienned
- 1 cup green beans, diagonally sliced
- 1 cup cabbage, shredded
- 1 red bell pepper, julienned
- 200g chicken breast or pork, thinly sliced
- 150g shrimp, peeled and deveined
- 2 cups chicken broth
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp fish sauce (optional)
- 1 tsp ground black pepper
For Garnish:
- Calamansi or lime wedges
- Spring onions, chopped
- Fried garlic (optional)
Directions
To begin, rehydrate the pancit canton noodles by soaking them in warm water for 5–7 minutes until slightly softened. Drain and set aside. Avoid over soaking, as the noodles will finish cooking in the stir fry.
Heat 2 tablespoons of cooking oil in a large wok or deep skillet over medium-high heat. Sauté the minced garlic and sliced onions until fragrant and translucent, about 2 minutes. This forms the flavour base for the dish.
Add the sliced chicken or pork to the wok. Stir fry for 3–4 minutes, or until lightly browned. Incorporate the shrimp and cook for an additional 2 minutes, just until pink. Remove the cooked proteins from the wok and set aside to prevent overcooking.
Using the same wok, toss in the carrots, green beans, and bell pepper. Stir fry for 3 minutes, or until slightly tender but still crisp. Add the cabbage and cook for another minute. Return the cooked meat and shrimp to the wok, mixing thoroughly.
In a small bowl, combine the chicken broth, soy sauce, oyster sauce, fish sauce (if using), and black pepper. Pour this mixture into the wok and bring it to a gentle simmer. Adjust the seasoning if necessary, adding more soy sauce or pepper to taste.
Add the drained pancit canton noodles to the wok. Toss gently but thoroughly to coat the noodles in the sauce, using tongs or a wooden spatula to prevent breaking. Allow the noodles to absorb the liquid and finish cooking for about 3–4 minutes.
Once the noodles are tender and well mixed with the stir fry, turn off the heat. Give the dish one final toss to ensure even distribution of flavours. Transfer to a serving platter.
Serve the Pancit Canton hot, garnished with chopped spring onions and calamansi wedges on the side for a zesty kick. For added texture and flavour, sprinkle with fried garlic. Pair with a refreshing calamansi drink or iced tea for an authentic experience.
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