Filipino Pancit Canton Fried Noodles

Prep Time 25

Cook Time 20

Total Time 45

Course Main Course

Cuisine Filipino

Servings 4

Large wok or wide skillet A wok is ideal because it allows high heat and quick tossing, which helps develop flavor and prevents soggy noodles. A large, heavy-bottomed skillet is a good alternative.
Sharp chef’s knife For slicing proteins and vegetables thinly and evenly.
Cutting board Preferably large, since there’s a lot of prep.
Tongs or two wooden spatulas Helpful for tossing noodles without breaking them.
Medium pot For blanching or par-cooking the noodles if needed.
Measuring spoons and cups Especially useful if you’re new to Asian noodle recipes and want consistent results.

Pancit canton noodles wheat egg noodles – These are similar to Chinese egg noodles and are the backbone of the dish. They hold up well to stir-frying and absorb sauce beautifully. If unavailable, fresh Chinese egg noodles or even dried lo mein noodles can work.

Chicken breast or thigh thinly sliced – Chicken breast keeps things lean, while thigh adds extra richness and moisture.
Shrimp peeled and deveined – Optional but traditional, adding sweetness and a seafood depth.
Chinese sausage lap cheong, sliced – Adds smoky, slightly sweet notes that make the dish feel special.
You can use just one protein or combine all three depending on preference.

Green cabbage shredded – Mild and slightly sweet, it wilts nicely into the noodles.
Carrots julienned – Add color, crunch, and subtle sweetness.
Snow peas or green beans – Provide a fresh snap.
Red bell pepper sliced – Optional, but great for brightness and color.
Green onions – Used both during cooking and as a garnish.

If using fresh pancit canton noodles, gently loosen them and blanch briefly in boiling water until just tender. Drain well and toss lightly with a bit of oil to prevent sticking. If using dried noodles, cook according to package instructions, but keep them slightly underdone since they’ll finish cooking in the pan. This step is crucial for achieving that ideal stir fried noodles texture.

Lightly season the chicken with a splash of soy sauce and black pepper. This quick seasoning builds flavor from the inside out. Shrimp can be left plain or lightly peppered.

Place your wok or skillet over medium-high heat and add oil. Let it get hot enough that the oil shimmers. Proper heat is key for developing flavor and avoiding mushy noodles.

Add the sliced Chinese sausage first and let it render slightly, releasing its flavorful oils. Then add the chicken and stir-fry until just cooked through. Remove the proteins from the pan and set aside to prevent overcooking.

In the same pan, add a bit more oil if needed, then toss in the garlic and onions. Stir constantly until fragrant and lightly softened. This aromatic base is what gives pancit canton its signature savory backbone.

Add carrots, cabbage, and green beans or snow peas. Stir-fry quickly, keeping the vegetables crisp-tender. You want them vibrant, not limp, which keeps the dish fresh and balanced.

Add the noodles to the pan, followed by soy sauce, oyster sauce, and a splash of chicken broth. Toss gently but thoroughly so every strand gets coated. This is where the dish starts to resemble classic pan fried noodles with glossy, savory strands.

Add the cooked chicken, shrimp, and sausage back into the pan. Continue tossing until everything is evenly distributed and heated through. If you like slightly crispy noodles, let the noodles sit undisturbed for a minute or two before tossing again.

Taste and adjust seasoning with more soy sauce or black pepper. Add green onions and give one final toss. Remove from heat.

Transfer to a large platter and serve hot with calamansi or lemon wedges on the side. A squeeze of citrus right before eating wakes up all the flavors.