Pancit Canton

Serves 6-8
  • 2 tbsp. vegetable oil
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 lb. pork shoulder, sliced thinly
  • 1 chicken breast, deboned and sliced thinly
  • 1/2 lb shrimp, peeled
  • 2 tbsp soy sauce
  • 2 cups chicken broth
  • 1 cup cabbage, shredded
  • 1 cup green beans, julienned
  • 2 carrots, julienned
  • 3/4 cup dried black or shiitake mushrooms (optional)
  • 1 pkg (1 lb) pancit canton (Chinese wheat noodles)
  • 1/2 tsp freshly ground black pepper
  • Patis (Filipino fish sauce), to taste (optional)
  • 4 green onions, sliced
  • 1 lemon or kalamansi, cut into wedges
  • If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

View All

Cooking Tips
4.6 13
This was very tasty. Just one adjustment, the recipe calls for 1 lb noodle when it should be half that. My noodle ended up very dry as there was not enough broth but otherwise really tasty. item not reviewed by moderator and published
Followed this recipe exactly but with slightly different veggies. It was delicious and very easy to make! But in the future, I would use less soy sauce. It was pretty salty. item not reviewed by moderator and published
Made this last night - SUPER! I did make a couple of changes (due to ingredents on hand, I used frogen peas in stead of green beans, celery chopped fine, and a little more chicken broth. Next time I think I'll break the noodles only for easier mixing. Really a very good dinner, with lots of left overs! Next time I think I'll add lumpia. I say - TRY IT! You'll love it! item not reviewed by moderator and published
I altered the recipe as follows: I doubled the broth, added more carrots, double the amount of oyster sauce, 2 thinly sliced small broccoli crowns, 4 stalks celery, 2 stalks leeks (that were left over, and used 1 bag each of julienne carrots and shredded cabbage, and 1 lb chorizo instead of pork shoulder. Delicious! Great way to get kids to eat veggies. It made a huge amount, and it was delicious! item not reviewed by moderator and published
Needed no added salt. Was very tasty. Putting the shrimp in at the same time as the thin sliced chicken and pork caused the shrimp to be overdone by the time the dish was finished cooking. Very easy to make if you do all the prep work before you start. I will make it again. I used a Thai fish sauce and it also enhanced the dish. item not reviewed by moderator and published
This recipe is better than my mom's! The family really loved it! I did not have any leftovers. item not reviewed by moderator and published
followed this recipe primarily. did not use pork. used chicken and shrimp only.used 3 carrots and 2 celery sticks cut up. bought some fish sauce at the store and used a bit of that as well. threw in a handful of snap peas and bean sprouts. it made a ton of food. my brother warned me that the noodles might overcook i did as this recipe suggested. i did not pre soak the noodles as other recipes suggested. i used the maifun noodles...which are rice sticks. i could not find the pancit noodles and had to ask some lady who didnt speak English if the rice sticks were the same as rice noodles. she said they were. they worked beautifully. i have leftovers for days and days. hope it freezes well. it is a big job to make this with cutting up all the vegies . but i am happy with the results. my boyfriend is busy in the kitchen right now, cleaning up the mess. he loved it too.. I am a happy camper. item not reviewed by moderator and published
I'm a beginning cook so when I find something that is super easy and's a keeper. item not reviewed by moderator and published
tasted just like my mama's item not reviewed by moderator and published
I love Filipino food and have Filipino friends who have cooked Pancit for me. I tried this recipe and was very pleasantly surprised at how easy and tasty this dish is to make! I'd say it was comparable to my friends' pancit in flavor, and my guests all loved it too! I'll definitely make it again. One thing I added on my own not in the original recipe was a few tablespoons of fish sauce, which I think enhanced the flavor even more. Thanks for a great, easy, tasty recipe a non-Fiipino can make! item not reviewed by moderator and published
You i have tried this many times and i love in though am not Philipino and i know that this is there favourit food. and i learned to love it from them... mrrrrrrrrah tasty just don't add any Pork.. coz i don't eat pork.. item not reviewed by moderator and published
A bit salty so I recommend using reduced sodium broth. item not reviewed by moderator and published
for showing me the way. I really should have learned from my mom, but this is handy so I don't have to always call her! item not reviewed by moderator and published