Pancit Canton

4.9 from 17 reviews


  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 200g chicken fillet, cut into small pieces
  • 100g chicken liver and heart, cut into small pieces
  • 150 g shrimp, peeled and deveined
  • 1 chinese sausage, sliced
  • 1 carrot, julienned
  • 1 bell pepper, julienned
  • 100g snow peas/ chicharo, ends trimmed
  • 1/2 cabbage, cut into pieces
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 chicken cube
  • 2 cups water
  • 1 tsp ground pepper
  • 1 tbsp cornstarch dissolved in 1/4 cup water
  • 400g pancit canton/ egg noodles
  • calamansi for serving


  1. Heat oil in a large wok, saute garlic and onion until fragrant and translucent.
  2. Add chicken meat and cook until no longer pink. Add the chicken liver and cook until almost done. Add shrimps and cook until no longer pink. Add the Chinese sausage slices and cook for a minute.
  3. Lower heat and pour in oyster sauce and soy sauce and stir until well blended. Add the carrots, bell pepper, and snow peas. Mix well. Pour in the water and add the chicken cube.
  4. Stir to dissolve.
  5. Bring to a boil and add the cabbage. Cook for 20 seconds.
  6. Remove all the solid ingredients and transfer to a plate. Set aside.
  7. Now that there is only liquid in the wok, add the ground pepper and the cornstarch slurry.
  8. Add the egg noodles and stir slowly for it to absorb the liquid. Add more water if it dries up, 1/2 cup at at a time. Stir from time until the noodles are almost cooked. Make sure to make it saucy because it will still absorb liquids even when it’s cooked.
  9. Add back the meat and vegetables you took out earlier. Mix it well to combine.
  10. Turn off heat and serve immediately with calamansi on the side.