How to Make the Perfect Pancit Canton Stir-Fried Noodles
Filipino · Easy · 35 min · 4 servings
Pancit Canton is a festive Filipino stir-fried noodle dish loaded with colorful vegetables, sliced meat, and tender egg noodles all tossed in a savory soy-based sauce. In Filipino culture it is traditionally served at birthdays and celebrations because long noodles symbolize a long and prosperous life.
Why this recipe works
This Pancit Canton Stir-Fried Noodles recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 30g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 8 oz dried canton egg noodles
- 0.5 lb boneless chicken thigh, thinly sliced
- 0.5 lb medium shrimp, peeled and deveined
- 3 cups mixed vegetables (cabbage, carrots, snow peas)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
Step by step instructions
Step 1: Prep and Sear the Proteins
Heat a large wok or wide pan with a tablespoon of oil over high heat until smoking. Add the sliced chicken and cook for 3 to 4 minutes until cooked through and lightly browned. Add the shrimp and cook for 2 minutes until pink, then remove both proteins from the pan and set aside.
Step 2: Stir-Fry the Vegetables
In the same wok, add another tablespoon of oil and toss in the mixed vegetables. Stir-fry over high heat for 3 to 4 minutes until they are just tender but still have a slight crunch. Add minced garlic during the last minute of cooking to infuse flavor without burning it.
Step 3: Cook the Noodles in Sauce
Pour the soy sauce and oyster sauce into the wok with the vegetables. Add 0.5 cup of water or broth and bring to a simmer. Add the canton noodles directly into the liquid, tossing and folding constantly for 4 to 5 minutes until the noodles have absorbed all the sauce and are fully cooked and tender.
Step 4: Combine and Finish
Return the cooked chicken and shrimp to the wok and toss everything together over high heat for 1 to 2 minutes until the mixture is hot and well combined. Taste and adjust seasoning with additional soy sauce or a squeeze of calamansi lime. Serve immediately garnished with sliced green onions and crispy fried garlic.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- canton egg noodles → bihon rice noodles for a gluten-free version
- oyster sauce → hoisin sauce with a splash of fish sauce for a similar umami depth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the noodles to a dry pan without enough liquid, which causes them to clump together and stick instead of cooking evenly
- Cooking on low heat throughout the dish, which steams the ingredients and produces a watery and bland result instead of a smoky stir-fry
Nutrition facts
Per serving: 460 calories, 30g protein, 52g carbs, 14g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →