Pancit Canton (Stir-Fried Noodles)

By Sam · Published July 3, 2026 · Updated October 2, 2026

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Illustrative photograph for Pancit Canton (Stir-Fried Noodles)
Illustrative photo; not a tested batch. Photo credits.

Research-based recipe guide. Times are estimates; check tenderness and doneness as you cook.

Wheat noodles with pork, chicken, shrimp and vegetables. Prepare everything before heating the pan, and add liquid in stages so the noodles soften without becoming soup.

Prep: 20 min · Cook: about 20 min · Total: about 40 min · 5 servings

Ingredients

  • 250 g dried pancit canton noodles
  • 200 g pork, thinly sliced
  • 1 chicken breast, thinly sliced
  • 100 g shrimp, peeled
  • 2 cups shredded cabbage
  • 1 carrot, cut into thin strips
  • 1 cup snap or snow peas
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 tbsp cooking oil
  • Soy sauce, up to 3 tbsp, to taste
  • 1 tbsp oyster sauce, optional
  • 2 cups chicken broth, plus more if needed
  • Calamansi or lemon wedges, to serve

Instructions

  1. Heat the oil in a wide pan over medium-high heat. Soften the onion and garlic, then add the pork and chicken. Cook the chicken to 74°C / 165°F; color alone is not the doneness check.
  2. Add the shrimp and cook until opaque. Add part of the broth, part of the soy sauce and the optional oyster sauce; bring to a simmer.
  3. Add carrot, peas and cabbage. Cook until almost as tender as you want, then lift some vegetables out to return later.
  4. Add the dried noodles and turn gently with tongs. Follow the noodle packet directions; add the remaining broth little by little only while the noodles need it. Stop when tender and most liquid has been absorbed.
  5. Return the reserved vegetables, toss and taste. Add more soy sauce only if needed. Serve promptly with calamansi or lemon on the side.

Check which noodles you bought

This recipe is for dried canton noodles, not instant pancit packets with a seasoning sachet or cooked fresh noodles. Packet directions take priority when the product needs a different preparation. Bihon is a different noodle and needs its own timing and liquid adjustment.

The amount of liquid depends on the noodle brand, pan width and how strongly the broth simmers. Keep broth nearby instead of pouring everything in immediately. If noodles are still firm and the pan is dry, add a small amount. If they are already soft, stop cooking even if there is a little sauce left.

Plan a simpler variation

You do not need all three proteins to make a noodle meal. For an easier version, choose one and adjust the cooking stage accordingly. For a vegetable version, use vegetable broth and omit pork, chicken, shrimp and oyster sauce; check noodles and soy sauce labels for dietary restrictions.

Prep is the useful make-ahead step: keep raw meat separate from washed vegetables and ready-to-eat ingredients. Cook the noodles near serving time, because standing in liquid continues to soften them. For a party menu, serve smaller noodle portions alongside lumpiang shanghai rather than assuming each dish must be a full meal. The breakfast guide also explains a different use for garlic rice.

Store and reheat safely

Chill within two hours; one hour above 32°C / 90°F. Refrigerate leftovers for 3–4 days. Reheat to 74°C / 165°F.

Frequently Asked Questions

Do I need to boil canton noodles first?

For the dried noodles in this guide, they cook in the seasoned liquid. Check the package, because fresh and instant products have different instructions.

Why did the noodles become mushy?

They may have absorbed too much liquid or cooked too long. Use less liquid at a time for the next batch and stop once the texture is right.

Sources and recipe context

Vanjo Merano: Pancit Canton provides a published preparation to compare with this editorial guide; variations and quantities differ. Safety references are linked above. Send a correction.

All Filipino recipes · Editorial approach
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