Filipino Food

Pancit Canton

Pancit literally means convenient food derived from the Hokkien pian i sit. When I was growing up, my mom would cook different variations of Pancit – pancit bihon, pancit palabok, pancit canton or mix of bihon and canton. My all-time favorite is Pancit Canton because the noodles are thick. I always thought making pancit would be hard, but when I finally made it, it was not so bad after all. When I cooked the pancit for the first time for both Josh and I, we had it with Lumpia and it is a perfect combination. Josh gave two thumbs up and is already requesting for me to make it again.

Prep & Cook Time: 30 minutes

Servings: 4



  1. Slice pork chops in half then cut slices of about 1/4 inch sizes. Sauté garlic, onions and pork slices over medium heat in a wok with 2 Tbsp oyster sauce and 1 Tbsp soy sauce.

  2. Add cabbage, carrots, celery and black pepper. Cook for about 10 minutes then set aside.

  3. Boil water with oil, soy sauce and oyster sauce over medium heat in the same wok. Once the water starts to boil, add noodles and stir frequently until cooked. When noodles is cooked, add the vegetable mix and stir in to combine thoroughly. Serve immediately.

16 thoughts on “Pancit Canton”

    1. Josh had it a few years ago when my mom cooked it and already loved it. I made Pancit for him twice in a month. Can’t wait for you to try it.

    1. And if you don’t want to use pork, you can also use chicken or tofu. I made a big batch for Josh to bring to his work.

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