Margarita's International Recipes

The Philippines

Pancit Canton

Noodles with Pork, Chicken, Meat and Veggies

After stuffing himself with pancit a couple of nights ago, my husband asked: "How come we've never had this before? ". "Because I'd never cooked it before," I answered matter-of-factly. "No," he said, "I meant, at a restaurant." "Because we never go to Filipino restaurants," I almost rolled my eyes. He thought, apparently, that this was a Chinese dish - even though I served it with lumpia on the side. No matter, he and my oldest daughter thought it was great (my youngest is in a bean and cheese burrito only diet). The epitome of tasty, homey food, if you ask them. I was less enthusiastic, for me it tasted too much of chicken broth (next time I'll just put less bouillon).

Pancit canton gets its name from the type of noodles it uses.

I followed the recipe pretty closely, but I did vary a bit based on what I found on other recipes.

Pancit Canton

Pancit Canton


  • 2 Tbsp. vegetable oil
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 1 lb. boneless pork, thinly sliced
  • 2 large boneless/skinless chicken thighs, thinly sliced
  • 1/2 lb shrimp, peeled
  • 1 Tbsp. soy sauce
  • 1 Tbsp. oyster sauce
  • 1 1/2 cups chicken broth
  • 1/2 cup water
  • 1 cup cabbage, shredded
  • 1 carrot, julienned
  • 1/2 lb shiitake mushrooms, sliced
  • 1 lb pancit canton noodles
  • fish sauce to taste
  • salt and pepper to taste
  • 4 green onions, sliced
  • 2 limes, halved


Heat oil over medium-high heat in a work or large skillet. Add onion and garlic and saute until the onions are soft. Add the pork, chicken and shrimp and brown on all sides. Add the soy and oyster sauces and stir to coat the meats. Add the chicken broth and water and bring to a boil. Add the cabbage, carrot and mushrooms and bring back to a boil. Reduce heat and simmer until the vegetables are al dente, about 5 minutes. Add the noodles, a few at the time, and gently mix them in with the broth. Cook until all the liquid has been absorbed, about 10 minutes. Remove from the heat. Season with fish sauce and salt and pepper to taste. Sprinkle green onions on top. Serve with limes, and squeeze lime juice on the pancit before eating. ?oc=linkback

Adapted from Carlita and Corinne Domingo's recipe at the Food Network

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