Filipino Stir-Fried Canton Noodles with Chicken and Shrimp

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Filipino Pancit Canton is a beloved stir-fried noodle dish brimming with crisp vegetables, tender chicken, juicy shrimp, and savory pork, all tossed in a glossy soy-oyster sauce. It's the dish of choice at birthday tables and family gatherings across the Philippines, where long noodles symbolize long life. Quick to prepare and deeply satisfying, this one-pan meal delivers salty, smoky, and slightly citrusy flavors in every forkful.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 17 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 42 mgVitamin C
• 2800 mcgVitamin A

Ingredients

For the noodles and proteins

• 8 oz (225 g) dried canton egg noodles
• 6 oz (170 g) boneless chicken thighs, sliced thin
• 6 oz (170 g) medium shrimp, peeled and deveined
• 4 oz (115 g) pork belly or pork loin, sliced into thin strips

For the vegetables and aromatics

• 3 tablespoons vegetable oil
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup shredded napa or green cabbage
• 1 medium carrot, cut into thin matchsticks
• 1 small red bell pepper, sliced into strips
• 1 cup green beans or snap peas, trimmed
• 2 scallions, sliced into 1-inch pieces

For the sauce and seasoning

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce (patis)
• 1 cup low-sodium chicken broth
• 1 teaspoon freshly ground black pepper
• 1 tablespoon calamansi or fresh lemon juice
• 1/2 teaspoon toasted sesame oil

For garnish (optional)

• 1/4 cup crispy fried garlic
• 2 tablespoons chopped fresh cilantro
• 4 lime or calamansi wedges

Directions

1. Bring a large pot of water to a rolling boil, add the dried canton noodles, and cook for 3-4 minutes until just al dente; drain, rinse briefly under cool water to stop the cooking, toss with 1 teaspoon of oil to prevent sticking, and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, chicken broth, black pepper, and calamansi juice; set the sauce mixture within reach of the wok.
3. Heat 1 tablespoon of oil in a large wok or wide skillet over high heat until shimmering, add the chicken and pork, and stir-fry for 3-4 minutes until the meats are lightly browned and just cooked through; transfer to a plate.
4. Add the shrimp to the same wok and sear for 60-90 seconds until they turn pink and curl; transfer to the plate with the other proteins.
5. Add the remaining 2 tablespoons of oil to the wok, reduce heat to medium-high, and sauté the onion and garlic for 30 seconds until fragrant but not browned.
6. Toss in the cabbage, carrot, bell pepper, and green beans; stir-fry for 2-3 minutes until the vegetables are crisp-tender and still brightly colored.
7. Return the cooked chicken, pork, and shrimp to the wok, pour in the sauce mixture, and bring to a vigorous simmer for about 1 minute so the flavors meld.
8. Add the drained noodles and scallions, then toss vigorously with tongs or two spatulas for 2-3 minutes until every strand is evenly coated and the sauce clings to the noodles; finish with the sesame oil.
9. Transfer to a large platter, shower with crispy fried garlic and cilantro, and serve immediately with lime or calamansi wedges on the side.

Cook’s Notes

• Cook the noodles only until al dente since they will continue to absorb sauce and soften in the wok; overcooked noodles turn mushy.
• Cut all vegetables uniformly thin so they cook in the same short window and retain their crisp texture.
• Keep the wok screaming hot between batches to achieve a subtle smoky 'wok hei' flavor characteristic of proper stir-fries.
• Always rinse the noodles briefly after draining to remove surface starch and prevent clumping.
• Add the calamansi or lemon juice at the very end so its bright citrus aroma isn't cooked off; serve extra wedges at the table for individual taste.

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