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Filipino pancit canton noodles dish in a serving plate
The Filipina Cy

Filipino Pancit Canton Recipe

This easy Filipino Pancit Canton recipe combines chewy flour-stick noodles, pork, colorful vegetables, and a savory sauce in one wok. Add shrimp if you like, and serve it with calamansi for a satisfying Filipino meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

For the Pancit Canton
  • 200 g dried Pancit Canton noodles 1 package
  • 8 oz pork shoulder or pork loin thinly sliced
  • 8–10 med shrimp peeled and deveined; optional
  • 3 tbsp cooking oil
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 medium carrot julienned
  • 1/2 cup snow peas ends trimmed
  • 2 cups napa cabbage or pechay Baguio sliced
  • 1 packet Mama Sita’s Chopsuey/Pancit Canton Mix 40 grams
  • 1 cup water plus more as needed
  • 1 tbsp oyster sauce
  • ground black pepper to taste
For serving
  • calamansi or lemon wedges
  • soy sauce optional

Equipment

  • 1 Large wok For cooking the entire dish in one pan
  • 1 Wooden spoon or wok spatula For stirring and tossing the noodles
  • 1 Chef’s knife For slicing the pork and vegetables
  • 1 Cutting board For preparing the meat and vegetables
  • 1 Kitchen tongs For gently tossing the noodles with the sauce

Method
 

  1. Cook the pork. Heat the cooking oil in a large wok over medium-high heat. Add the sliced pork and stir-fry until lightly browned and cooked through.
  2. Cook the shrimp, if using. Add the shrimp and cook just until pink and opaque. Transfer the shrimp to a plate so it doesn’t overcook.
  3. Sauté the aromatics. Add the onion and garlic to the wok. Cook for 1–2 minutes, until fragrant and slightly softened.
  4. Add the vegetables. Add the carrot, snow peas, and napa cabbage or pechay Baguio. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
  5. Make the sauce. Add the water, Pancit Canton seasoning mix, oyster sauce, and black pepper. Stir until the seasoning dissolves, then bring the liquid to a gentle simmer.
  6. Cook the noodles. Add the dried Pancit Canton noodles directly to the wok. Gently turn and separate them as they absorb the sauce. Add a small splash of water if the noodles become dry before they are tender.
  7. Finish the dish. Return the shrimp to the wok, if using. Toss everything together until the noodles are tender, evenly coated, and the vegetables are cooked but still have some texture.
  8. Serve. Serve hot with calamansi or lemon wedges and additional soy sauce, if desired.

Notes

Pancit Canton noodles absorb liquid quickly. If the noodles are still firm and the wok looks dry, add water a few tablespoons at a time until the noodles are tender.
Shrimp is optional. If using it, remove it from the wok after cooking and return it near the end to prevent overcooking.
Avoid overcrowding the wok with too many vegetables, which can cause them to steam instead of stir-fry.
Refrigerate leftovers in an airtight container for up to three days. Reheat with a small splash of water to loosen and moisten the noodles. I don’t recommend freezing because the noodles and vegetables may become too soft after thawing.