Pancit Canton

I just returned from a trip to the Philippines where I was visiting my wife. I’m happy to report that I’ve a few recipe ideas with me as I was lucky enough to try many new foods.

While visiting some really good friends, I was introduced to a Filipino recipe called Pancit Canton. I instantly fell in love with it, I already love noodles and most noodle-based recipes. So it’s only natural for me to be in love with this recipe. Another reason I love this recipe is because you can interchange just about anything, the veggies, meats, and flavors.

To start, we’ve some Misenplace to take care of:

Cook 2 spilt chicken breasts in about 6 cups of water. It should take about 30 minutes or so. remove the chicken breasts and allow to cool. Reserve the cooking liquid and set aside. When the chicken has cooled, shred it using your fingers or forks.

Dice a few small dried sausages, they can be Spanish or Chinese, it’s not extremely important.

Because we always eat with our eyes this step is important. We’re going to prepare the vegetables. However, each vegetable must be the same cut style and the same size. I used the matchstick method here to achieve this but, you can dice, or cube if you wish.

So take your carrots, onions, green peppers, green beans, and napa cabbage, clean, wash and break them down, then set aside.

For the recipe:

Heat some olive oil in a large saute pan, and once the oil is hot, add about a teaspoon of mince garlic. Then add the veggies to saute.

This is exactly what you do NOT want to do when sauteing anything. There is no way that any of that will cook properly. So if you have a large amount of veggies, do them in batches.

After you’ve removed some of the veggies, saute them for about 7 minutes. They should become wilted, and soft, but not mushy. We need them to be firm because we’ll have to cook them again soon. Remove from heat and set aside.

Now heat more olive oil, and saute the chicken we prepared earlier with the dried Chinese or Spanish sausages. Cook for about 5 minutes, just until the meat becomes warmed through and begins to take on the color of the dried sausages. Remove from the heat and set aside.

Return the veggies back into the pan, and add the reserved chicken liquid we made earlier. Also add soy sauce, and oyster sauce and hoisin sauce to taste (or about 2 tablespoons each) check the liquid for seasonings, if it’s not flavorful enough, adjust seasonings by adding more of the sauces or salt. Bring this to a boil, reduce heat and simmer for approximately 8 minutes

Now add your canton noodles. If you do not have the specific canton noodles, you can use any Chinese egg noodles that are not thin. Cook the noodles until al’dente. (about 7 minutes) Nothing is worse than soggy noodles, and that remains true here.

The noodles should absorb most of the liquid. Once again, check for flavor, adjust the seasonings as you wish. Stir into the noodles about 1/4 cup of sliced green onions.

Serve with limes or calamansi. Prepare to gorge yourself on noodles and amazing flavor.


  • The noodles are NOT ramen, and should not be substituted with ramen.
  • The vegetables are extremely interchangeable, you can use whatever your heart desires.
  • Please don’t use any “low salt, fat free, etc.” versions of the sauces used to flavor this, it’ll diminish the flavor profile.
  • If you decide to use beef, use beef stock, if you use seafood, use seafood stock, so forth and so on.
  • I cannot stress the importance of checking the flavor and adjusting seasonings, it’s the downfall of many cooks.

One Comment Add yours

  1. Vince D'Alessandro says:

    I had this dish the other day. One word…….AMAZING.

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