Easiest Pancit Canton Recipe. Flour‑stick noodles tossed with chicken, beef sausage, shrimp, and a rainbow of crisp vegetables
There’s something undeniably joyful about the first crackle of noodles hitting a hot wok. In the Philippines, that sizzle often heralds Pancit Canton—our take on Chinese lo mein made with wheat “flour sticks.” Because the strands stay deliciously springy even after a long toss with sauce, Pancit Canton is the go‑to dish for birthdays and fiestas, where it symbolizes long life and overflowing blessings. Today’s version keeps all the color and comfort you expect, using everyday pantry items and proteins that suit every guest at the table.
Why You’ll Love Pancit Canton
- One‑pan wonder: From browning the aromatics to finishing the noodles, everything happens in a single wok.
- Layered flavor: Chicken, beef sausage, and shrimp infuse the broth with depth, while soy‑citrus seasoning brightens each bite.
- Eat with your eyes: Snap peas, carrots, and cabbage stay vibrant thanks to quick blanching, so the platter always looks party‑ready.
- Flexible: Swap vegetables with what’s in season or try the variations near the end of this post.
Ingredient List (Serves 4 to 6)
Protein & Seafood
- 200 g boneless chicken thigh, sliced thin
- 1 beef or chicken sausage link, sliced on the bias
- 8–10 medium shrimp, peeled and deveined
Vegetables
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 cup snap peas, trimmed
- ¾ cup carrot, cut into matchsticks
- 2 cups shredded green cabbage
- 2 Tbsp chopped flat‑leaf parsley (garnish)
Noodles & Sauce
- 250 g dried Pancit Canton (flour‑stick) noodles
- 1 ½ cups unsalted chicken broth
- 3 Tbsp soy sauce
- 1 Tbsp mushroom stir‑fry sauce (rich umami swap for oyster sauce)
- ¾ cup water (plus extra as needed)
- 3 Tbsp vegetable oil
- Freshly ground black pepper to taste
- Calamansi or lemon wedges for serving
Step‑by‑Step Cooking Guide for Pancit Canton
- Blanch the Veggies
- Fill a large bowl with ice water.
- Bring 6 cups of water to a boil in your wok or a deep pot. Add snap peas, carrots, and cabbage; cook 40–50 seconds.
- Scoop vegetables straight into the ice bath to lock in crunch and color. Drain after 2 minutes and set aside.
- Sauté Aromatics & Proteins
- Discard blanching water and wipe the wok dry. Heat oil over medium‑high.
- Add onion; sauté 1 minute until translucent. Stir in garlic until fragrant.
- Slide in chicken and sausage. Cook 2–3 minutes, stirring, until chicken loses its pink hue.
- Build the Flavor Base
- Stir in soy sauce and mushroom sauce; the wok should hiss as the seasonings coat the meat.
- Pour in chicken broth and water. Season lightly with pepper. Bring to a gentle boil, cover, and simmer 5–7 minutes so the chicken turns succulent.
- Add Shrimp & Noodles
- Toss in shrimp; they’ll curl and turn opaque in about 2 minutes.
- Lay flour‑stick noodles on top, press down to let them soak up the broth, and cover again. Steam 2 minutes.
- Uncover and use tongs to lift, fold, and separate the noodles until they drink up most of the liquid. Splash in extra water, a quarter‑cup at a time, if the pan looks dry before the noodles soften.
- Finish & Serve
- Return the blanched vegetables to the wok along with chopped parsley.
- Give everything one final, confident toss so meat, shrimp, and greens are evenly speckled through the golden noodles.
- Transfer to a warm platter. Squeeze calamansi over individual portions just before digging in.
Pancit Canton Recipe
Ingredients
Method
- Fill a large bowl with ice water.
- Bring 6 cups of water to a boil in your wok or a deep pot. Add snap peas, carrots, and cabbage; cook 40–50 seconds.
- Scoop vegetables straight into the ice bath to lock in crunch and color. Drain after 2 minutes and set aside.
- Discard blanching water and wipe the wok dry. Heat oil over medium‑high.
- Add onion; sauté 1 minute until translucent. Stir in garlic until fragrant.
- Slide in chicken and sausage. Cook 2–3 minutes, stirring, until chicken loses its pink hue.
- Stir in soy sauce and mushroom sauce; the wok should hiss as the seasonings coat the meat.
- Pour in chicken broth and water. Season lightly with pepper. Bring to a gentle boil, cover, and simmer 5–7 minutes so the chicken turns succulent.
- Toss in shrimp; they’ll curl and turn opaque in about 2 minutes.
- Lay flour‑stick noodles on top, press down to let them soak up the broth, and cover again. Steam 2 minutes.
- Uncover and use tongs to lift, fold, and separate the noodles until they drink up most of the liquid. Splash in extra water, a quarter‑cup at a time, if the pan looks dry before the noodles soften.
- Return the blanched vegetables to the wok along with chopped parsley.
- Give everything one final, confident toss so meat, shrimp, and greens are evenly speckled through the golden noodles.
- Transfer to a warm platter. Squeeze calamansi over individual portions just before digging in.
Kitchen Notes & Tips For Pancit Canton
- Keep it springy: Flour‑stick noodles can clump if left unattended. Gently tease them apart with tongs while they steam.
- Watch the sodium: Because soy sauces vary, taste the broth before adding extra salt.
- Batch for parties: Double the recipe but blanch vegetables and cook proteins in separate rounds to avoid overcrowding the wok. Combine everything at the end.
Flavorful Variations
- All‑Chicken Canton – Trade shrimp and beef sausage for shredded rotisserie chicken. Boost savoriness with an extra teaspoon of mushroom sauce.
- Surf & Surf – Love seafood? Swap chicken for squid rings and toss in a handful of imitation crab sticks.
- Garden Fresh – Skip meat entirely. Add sliced shiitake mushrooms and baby corn for body, and a drizzle of toasted sesame oil right before serving.
- Spicy Kick – Stir in a teaspoon of chili garlic sauce with the soy sauce step, or serve a chili‑vinegar dip on the side.
- Saucy Style – For wetter noodles, add ½ cup more broth and whisk 1 tsp cornstarch into it before it hits the wok. The starch lightly thickens the sauce, perfect over steamed rice.
The Best Condiment
Nothing beats toyomansi—equal parts soy sauce and calamansi juice. Its salty‑citrus punch cuts through the rich noodles beautifully. No calamansi on hand? Mix soy sauce with lemon or lime juice and a quick pinch of sugar.
Leftovers & Storage
Cool Pancit Canton completely, then transfer to an airtight container. It keeps well in the fridge for up to three days. Reheat in a skillet over medium heat with a splash of broth or water to revive the noodles’ bounce. Freezing isn’t recommended; the vegetables lose their snap and the noodles can turn mushy.
A Quick Word on Symbolism
Pancit’s reputation as a “long‑life” dish isn’t just folklore. The tradition traces back to Southern Chinese migrants who prized long wheat noodles during Lunar New Year for luck and longevity. Filipinos embraced the sentiment, pairing it with local flavors and the practical idea that a single platter of noodles can stretch to feed many guests—a perfect metaphor for shared prosperity.
Ready, Set, Celebrate!
Whether you’re honoring a birthday, marking a milestone, or simply craving comfort on a rainy evening, this Pancit Canton brings a festival of textures and tastes straight to your table. Snap a photo, tag your noodle‑loving friends, and let the slurp‑fest begin. Long strands, long laughs, and plenty of seconds await—because a dish this good never sits on the platter for long.
Happy cooking, and may your noodles—and your blessings—always stretch far and wide!
