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Filipino

Pancit canton

Non-vegetarian

Wheat egg noodles stir-fried with chicken, prawns, cabbage, carrot and snow peas, then simmered in stock with soy and oyster sauce until glossy. Served at Filipino birthdays for long life.

Pancit canton is a Filipino noodle dish from Philippines, ready in about 35 minutes and made with egg noodles, cabbage and soy sauce. It serves 5 and is rated easy to cook.

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Pancit Ilonggo Style
Photo: pulaw / Wikimedia Commons · CC-BY-2.0
Prep
20 min
Cook
15 min
Total
35 min
Serves
5
Level
Easy
Calories
394

Ingredients

5 servings

Equipment

Method

  1. Step 1

    Heat the oil in a large wok (opens in a new tab). Fry the onion (opens in a new tab) and garlic (opens in a new tab) until soft, then add the chicken and stir-fry until cooked. Add the prawns (opens in a new tab) until just pink; lift out half of the meat and prawns for topping.

    Food safety: Cook chicken until no pink remains and the juices run clear (74 °C in the thickest part).

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  2. Step 2

    Add the carrot (opens in a new tab), celery (opens in a new tab) and snow peas and toss for 1 minute, then the cabbage (opens in a new tab) until just wilted. Lift out the vegetables too.

    • 3 min
    • high heat

  3. Step 3

    Pour the stock, soy sauce (opens in a new tab), oyster sauce (opens in a new tab) and pepper (opens in a new tab) into the wok (opens in a new tab) and bring to the boil. Add the dry noodles and toss until they absorb the liquid and soften.

    • 5 min
    • medium-high heat

  4. Step 4

    Return the vegetables, chicken and prawns (opens in a new tab), toss together and top with spring onion (opens in a new tab). Serve with calamansi or lime (opens in a new tab).

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Philippines · Well documentedOne of many Filipino pancit dishes rooted in Chinese (Hokkien) noodle cooking.More food from Philippines
Dish
Lunch · Dinner · Noodles · Main courses
Cooking method
Stir-fried, Simmered
Taste
savoury, umami, salty
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein · Low-fat · Calorie-conscious
With the listed swaps: Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
Good for
Festive & celebration · One-pan · Child-friendly · Batch cooking
Cook more with
Egg noodles · Cabbage · Soy sauce · Onion · Garlic · Chicken breast
Techniques
Stir-frying · Boiling · Simmering

Allergens

  • Contains: Eggsfrom egg noodles
  • Contains: Crustaceansfrom prawns / shrimp, oyster sauce
  • Contains: Molluscsfrom oyster sauce
  • Contains: Wheatfrom egg noodles, soy sauce, oyster sauce
  • Contains: Glutenfrom egg noodles, soy sauce, oyster sauce
  • Contains: Soyfrom soy sauce, oyster sauce
  • Contains: Celeryfrom celery, chicken stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

394 kcal per serving

Calculated

1 serving ≈ 344 g · recipe makes 5

Where the energy comes from

  • Protein 27%
  • Carbohydrate 49%
  • Fat 23%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy394 kcal115 kcal
Protein27.1 g7.9 g
Carbohydrate48.7 g14.1 g
Net carbohydrate——
Sugars——
Added sugars——
Fibre——
Fat10.3 g3 g
Saturated fat1.6 g0.5 g
Trans fat——
Cholesterol123 mg36 mg
Sodium985 mg286 mg
Salt equivalent2.5 g0.7 g
Vitamins & minerals per serving
Potassium
705 mg
Calcium
90 mg
Iron
3.3 mg
Magnesium
78 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lime.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Squeeze calamansi or lime over at the table — it lifts the salty sauce.

Common mistakes

  • Adding too much stock at once makes the noodles soggy; add it gradually if unsure.

Serve with

  • Serve with lumpia shanghai and puto (steamed rice cakes) at a party.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Stir-fry with a splash of stock.

Variations

  • Pancit bihon: Made the same way with thin rice vermicelli instead of wheat noodles.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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