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Loading...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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 generous servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
