Recipe

Pancit Canton

Filipino-style stir-fried noodles with chicken, shrimp, crisp vegetables, and a punchy soy-citrus sauce that clings to every strand.

By Matt Campbell

•

4.8

A platter of pancit canton noodles piled high with chicken, shrimp, cabbage, carrots, and green beans, garnished with scallions and served with calamansi or lemon wedges on a simple dinner table

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Pancit canton is one of those dishes that feels like a party even when you cook it on a random Tuesday. It is springy noodles, crisp edges, and vegetables that stay snappy, all tied together with a savory, slightly tangy sauce that makes you keep chasing “just one more forkful.”

This version is built for real life: accessible ingredients, clear steps, and plenty of wiggle room. Use chicken, shrimp, both, or neither. Use what vegetables you have. Just promise me one thing: do not skip the citrus at the end. That bright squeeze turns good pancit into the kind that gets eaten straight from the pan.

Raw ingredients for pancit canton arranged on a kitchen counter, including canton noodles, sliced chicken, peeled shrimp, cabbage, carrots, green beans, garlic, onion, soy sauce, oyster sauce, chicken broth, and lemons or calamansi

Why It Works

Fast flavor layering: We sear the proteins, saute aromatics, then simmer the sauce briefly so it tastes cooked-in, not just poured-on.
Noodle texture that stays springy: The noodles get softened just enough, then finished in the wok or skillet so they absorb sauce without turning mushy.
Crisp-tender vegetables: We add veggies in stages so cabbage stays sweet and carrots keep a little bite.
Bright finish: Calamansi or lemon at the end wakes everything up and balances the savory sauces.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers quickly, then store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm in a skillet over medium heat with a splash of water or broth. Toss gently until hot and glossy again, about 3 to 5 minutes.

Microwave: Add a teaspoon or two of water, cover loosely, and heat in 45-second bursts, tossing between rounds.

Freezing: You can freeze it, but the noodles soften and vegetables lose snap. If you do, freeze up to 1 month and reheat in a skillet for the best recovery.

Common Questions

What kind of noodles should I use for pancit canton?

Look for pancit canton noodles (often labeled “canton” or “stir-fry noodles”) at Asian markets. If you cannot find them, fresh chow mein noodles work well. In a pinch, you can use thin spaghetti, but the texture will be different.

Do I need oyster sauce?

It is not mandatory, but it adds that savory depth that makes the sauce taste restaurant-level. If you need a swap, use more soy sauce plus a small spoonful of brown sugar to round it out.

How do I keep pancit from getting soggy?

Three moves: do not over-soften the noodles before they hit the pan, keep the heat high when stir-frying, and add the sauce gradually so the noodles absorb it instead of swimming in it.

Can I make it vegetarian?

Yes. Skip the meat and shrimp, use vegetable broth, add tofu or mushrooms, and use a vegetarian oyster sauce or a mushroom stir-fry sauce.

What is the best citrus for serving?

Calamansi is classic and amazing. If you cannot find it, lemon is the easiest substitute. Lime also works, but it reads sharper.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large wok or 12-inch skillet
Medium pot for boiling noodles (if using dried)
Cutting board and sharp knife
Measuring cups and spoons
Small bowl for mixing sauce
Tongs or two wooden spoons for tossing noodles

The first time I made pancit canton, I treated it like “just noodles,” and it humbled me. My sauce was flat, my vegetables were tired, and the whole thing ate like a sad cafeteria stir-fry. Then I learned the real trick: build the sauce like you mean it, keep the heat up, and finish with citrus. Now it is one of my favorite clean-out-the-fridge dinners, and it somehow still feels special every time.

Pancit Canton

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 6

Ingredients

For the noodles and stir-fry

8 to 10 oz pancit canton noodles (or fresh chow mein noodles)
2 tbsp neutral oil (canola, avocado, or vegetable), plus more as needed
8 oz boneless, skinless chicken thigh or breast, thinly sliced
8 oz shrimp, peeled and deveined
1 medium onion, thinly sliced
4 cloves garlic, minced
2 cups green cabbage, thinly sliced
1 cup carrots, matchsticks or thin slices
1 cup green beans, sliced into 1-inch pieces (or snow peas)
4 scallions, sliced (greens for garnish)
Black pepper, to taste

Close-up of sliced cabbage, carrot matchsticks, and green beans prepped in small piles on a cutting board in a home kitchen

For the sauce

1 1/2 cups chicken broth (or shrimp stock, or vegetable broth)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce (optional but excellent)
1 tsp sugar (optional, for balance)
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

To finish

Calamansi or lemon wedges, for serving
Optional: fried garlic, chili crisp, or sliced bird’s eye chili

Instructions

Prep your station. Slice chicken, prep shrimp, and cut all vegetables. Mix the sauce ingredients (broth, soy sauce, oyster sauce, fish sauce, and sugar) in a bowl. Keep the cornstarch slurry separate for now.
Soften the noodles. If using dried pancit canton noodles, cook or soak according to package directions until just pliable. Drain well and toss with a tiny bit of oil to prevent sticking. If using fresh chow mein noodles, loosen them gently and set aside.
Sear the chicken. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil. Add chicken in a single layer, season with a pinch of black pepper, and cook until lightly browned and just cooked through, 3 to 4 minutes. Transfer to a plate.
Cook the shrimp. Add a touch more oil if the pan is dry. Add shrimp and cook until just pink, 1 to 2 minutes total. Transfer to the plate with the chicken.
Build the base. Add onion and cook until softened, about 2 minutes. Add garlic and cook 30 seconds, stirring constantly so it does not burn.
Vegetables, staged. Add carrots and green beans first and stir-fry 2 minutes. Add cabbage and half the scallions and cook until the cabbage starts to soften but still has crunch, 1 to 2 minutes.
Add sauce, then noodles. Pour in about 3/4 of the sauce and bring it to a lively simmer, scraping up any tasty bits from the pan. Add the noodles and toss continuously with tongs to coat and loosen, 2 to 3 minutes. Add more sauce as needed so everything stays glossy and seasoned.
Thicken only if you have liquid. Look for a little pooling, simmering sauce at the bottom of the wok. If you see it, stir the cornstarch slurry and drizzle in a bit at a time while tossing, then cook 30 to 60 seconds until the sauce clings to the noodles. If the pan is already dry and the noodles look perfectly coated, skip the slurry.
Bring back the protein. Add chicken and shrimp back to the pan and toss just until heated through, about 1 minute. Taste and adjust with more soy sauce for salt, a pinch of sugar for balance, or a splash of broth if it feels dry.
Finish bright. Turn off the heat. Top with remaining scallions. Serve immediately with calamansi or lemon wedges for squeezing over each plate.

Nutrition information is estimated.

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Pancit Canton

Why It Works

Pairs Well With

Recommended

Panda Express Chow Mein (Copycat)

Palabok Pancit

Chicken Inasal

Filipino Chicken Adobo

Storage Tips

Common Questions

What kind of noodles should I use for pancit canton?

Do I need oyster sauce?

How do I keep pancit from getting soggy?

Can I make it vegetarian?

What is the best citrus for serving?

Pancit Canton

Ingredients

For the noodles and stir-fry

For the sauce

To finish

Instructions