Pancit is a Filipino term for noodles, and it also refers to a popular Filipino noodle dish. Filipino cuisine offers various pancit dishes, each with its own unique ingredients and preparation methods.


Recipe by caion


Prep time


Cooking time



Pancit dishes are an essential part of Filipino culture and are commonly served during celebrations, special occasions, and everyday meals.


  • 8 ounces Pancit Canton (dried egg noodles)

  • 2 tablespoons vegetable oil

  • 2 cloves garlic, minced

  • 1 small onion, chopped

  • 1/2 pound chicken breast or pork, sliced into thin strips

  • 1/2 pound shrimp, peeled and deveined

  • 1/2 cup Chinese sausage (lap cheong), sliced into thin rounds (optional)

  • 1 cup mixed vegetables (cabbage, carrots, snow peas, bell peppers, etc.), sliced into thin strips

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1/2 cup chicken or vegetable broth

  • Salt and pepper to taste

  • Calamansi or lemon wedges for serving (optional)


  • Boil water in a large pot and cook the Pancit Canton according to the package instructions. Usually, this involves boiling them for about 2-3 minutes until they are soft but not overcooked. Drain and set aside.
  • In a large wok or a wide, deep pan, heat the vegetable oil over medium-high heat.
  • Add the minced garlic and chopped onion and sauté until they become fragrant and slightly translucent.
  • Add the sliced chicken or pork and cook until they are no longer pink. If using Chinese sausage, add it at this stage as well.
  • Add the shrimp and mixed vegetables to the wok and stir-fry until the shrimp turn pink and the vegetables are tender but still crisp.
  • Pour in the soy sauce and oyster sauce. Mix well to coat the meat and vegetables.
  • Add the cooked Pancit Canton noodles to the wok.
  • Pour the chicken or vegetable broth into the wok to help loosen and flavor the noodles. Stir well.
  • Season with salt and pepper to taste. Adjust the seasoning and soy sauce if necessary. Continue to stir-fry until everything is well combined and heated through.
  • Transfer the Pancit Canton to a serving platter and garnish with calamansi or lemon wedges, if desired.

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