Pancit Canton

Pancit Canton

Stir fried noodles are a staple at our house. They make a satisfying lunch, especially during the summer months when the boys are home. Dried noodles make up for the lack of fresh noodles here in the Prairie. I store a variety of dried noodles in my pantry so that I have it on hand for a quick and easy meal.

Pancit Canton is a type of prefried wheat flour noodles made in the Philippines. These noodles are very easily available here. They come packaged in half pound and one pound sizes. So far I have used them in my Clay Pot Noodles and Cantonese Style Fried Noodles in place of yee meen or yee-fu meen.

Pancit Canton

It is now time to cook the all-time Filipino favorite known simply as Pancit Canton. This dish can often be found in Filipino gatherings and potlucks. It reminds me of the Hokkien (Fujianese) birthday noodles, also known as longevity noodles usually prepared during a birthday feast to symbolize long life.

Pancit Canton
Pancit Canton is a very tasty dish cooked with a medley of meats and vegetables. Ingredients commonly used are chicken, pork, shrimps, mushrooms, carrots, cabbage, and snow peas. All or any combination of those mentioned would work. Since I do not have snow peas on hand, I put in some thinly sliced green onions to give it a contrast of colors.

The shredded vegetables are usually parboiled and added towards the end. I have skipped that step and simply added the vegetables together with the noodles. It works just as well as shredded vegetables cook very quickly. Chicken stock is used to soften the noodles for even greater flavor. The noodles were really tasty and my boys made short work of it. :)

Pancit Canton
Prep time
Cook time
Total time
Serves: 6 servings
  • 4 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 red onion, thinly sliced
  • 8 oz (225g) chicken breast, sliced
  • 4 Chinese mushrooms, soaked and thinly sliced
  • ¼ tsp ground black pepper
  • 4 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2¾ cups (660ml) chicken stock
  • 8 oz (225g) shrimps, peeled and deveined
  • 2 carrots, julienned
  • 1 lb (450g) pancit canton (dried wheat noodles)
  • 8 oz (225g) cabbage, thinly sliced
  • 3 green onions, cut into 2 inch lengths
  1. In a large pan, heat vegetable oil. Fry garlic and onions for 1 to 2 minutes. Add chicken, mushrooms, and pepper and continue to fry for another 3 minutes.
  2. Stir in soy sauce and fish sauce. Add chicken stock and bring it to a boil.
  3. Add shrimps and carrots. Allow ingredients to cook for 2 minutes.
  4. Then add noodles and cabbage. Allow noodles to cook and soften. Stir to get ingredients well mixed. This should take 4 to 5 minutes.
  5. Add green onions. Turn off heat and serve immediately.

Pancit Canton

Enjoy…..and have a wonderful day! 😎


Subscribe for email updates!



    • Biren says

      I know…you guys are so fortunate out there. You can easily get a bowl of delicious noodles any time of the day. I miss that convenience.

  1. says

    Oh, I remember these noodles! I was trying to describe the difference with beehoon and mee hoon with a Filipina friend (colleague). I told her bee hoon is rice-based and mee hoon is egg-based. She told me the mee hoon in the Phil is calle ” Pancit Canton” :-D. This is a lovely dish, Biren… A lot of the dishes in the Phil, if not Chinese influenced are Spanish orientated. Next time I see Pancit Canton, will get a packet or two. The idea of making claypot noodles with them is fantastice 😉

    • Biren says

      I thought beehoon and meehoon are the same, just spelled differently. The only way to know for sure is to use the Chinese characters. Yes, this pancit canton noodles are also great for clay pot noodles. It is a great substitute for “yee fu meen”.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: