Pancit Canton Recipe

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Karen Modified: December 6, 2021
Pancit Canton Recipe


How To Make Pancit Canton

Pancit canton is a classic Filipino noodle dish. Flour stick noodles are cooked with pork, vegetables, and sausages to make a savory meal.

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 250 g flour stick noodles
  • 4 fl oz pork, thinly sliced
  • 1 Chinese sausage, sliced
  • 1 onion, sliced
  • 1 tsp garlic, minced
  • 10 shrimp, shell removed
  • 12 snap peas
  • ¾ cup carrot, julienne
  • 1 cabbage, small, chopped
  • cup chicken broth
  • 1 tbsp oyster sauce, optional
  • 3 tbsp soy sauce
  • ¾ cup water
  • ½ cup flat leaf parsley, chopped
  • 3 tbsp cooking oil
  • salt, to taste
  • pepper, to taste


  1. Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
  2. Boil 6 cups of water in a cooking pot.
  3. Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
  4. Heat a large wok or cooking pot and pour-in the cooking oil.
  5. Saute the onion and garlic.
  6. Add the pork and sausage slices and continue to cook for 2 minutes.
  7. Add-in soy sauce and oyster sauce. Stir.
  8. Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
  9. Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
  10. Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
  11. Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
  12. Transfer to a serving plate. Serve.
  13. Share and enjoy!


  • Sugar: 10g
  • :
  • Calcium: 133mg
  • Calories: 495kcal
  • Carbohydrates: 65g
  • Cholesterol: 25mg
  • Fat: 20g
  • Fiber: 8g
  • Iron: 3mg
  • Monounsaturated Fat: 10g
  • Polyunsaturated Fat: 4g
  • Potassium: 752mg
  • Protein: 17g
  • Saturated Fat: 4g
  • Sodium: 1503mg
  • Trans Fat: 1g
  • Vitamin A: 4905IU
  • Vitamin C: 105mg
Nutrition Disclaimer
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