Pancit Canton

My surrounding family consists of primarily Filipino decent. Many of my dishes are stemmed from flavors of their dishes, and much of their food is really good, especially the snack-like items like lumpia, and pancit bihon, and sisig, only to name a few. I am always trying to extract stories and other information from family members in order to see what was, and still is really comforting to them. One dish is always mentioned, especially from my sister-n-law, and that is pancit canton. Canton? I only thought there was bihon, as that is what I have always made for my wife, but canton?

Pancit Canton

While shopping at my favorite Asian mart, I came across a package of canton noodles. Dry, and much thicker noodles that I was used to, almost Chinese style. Well, you know what I was thinking right? I’m going in and making this pancit bihon, and see what it was really about, and thankfully I did. This dish, as the ingredients are similar to how I make my pancit bihon, is really comforting and delicious. The great thing is that you can make this with whatever vegetables you want. Want cauliflower? Bell pepper? Broccoli? Go for it, but if you want a standard pancit canton, then try mine.


  • One package of Canton noodles
  • 2 ribs of celery, sliced
  • 2 carrots, cleaned, sliced
  • 1/2 yellow onion, course chopped
  • 2 chicken breasts, skinless, boneless, thinly sliced
  • 1/2 lb of uncooked shrimp, peeled, deveined
  • 1/2 tbsp fish sauce
  • 1 cup of water, approximately
  • 2 cloves of garlic, minced
  • cracked pepper, to taste
  • soy sauce, to taste
  • 3 tbsp of olive oil

Begin by heating a large wok, or big pot on high heat. Add the oil, and let it come to heat. Toss in your garlic, and enjoy the smell for about 30 seconds before adding the chicken. Cook for a few minutes until cooked through. Now, toss in your onion, celery, and carrots, and continue to wok and roll for a few minutes. Add your pepper (I like about 1 tbsp or more), fish sauce, soy sauce, and about 1/4 of the water. Continue to cook. Add your shrimp. Just before turning a light pink, add in your dry noodles.

Now here is the trick. You have to be careful, as you want the noodles cooked, but not overcooked. You don’t want overcooked noodles. Once the noodles are added on the top, break them down with your wok utensils, add a bit more water, and try to add a cover, only for a minute, to build a steam. Now you can begin to wok and roll again as the noodles begin to soften with the steam. Cook, and continue to mix through the vegetables, chicken, and noodles.

Plate and serve. Feel free to top with chili flakes, more soy sauce, or scallions.

Now I know why pancit canton was a big hit in their house. One word. Yum.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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