Recipes around the world compilation

Pancit Canton Recipe

By PutoPinoy on Sunday, June 03, 2007 At Sunday, June 03, 2007

Traditional Asian Filipino noodle dish With vegetables, chicken, pork and shrimp. The Americans call it chow mein but we know it as canton yet it is said that nowhere in Canton, China will you find a pancit like this. Whether or not this is true. This recipe will always be associated with the Chinese because the best Pancit Canton is still one that you order from an authentic panciteria.

Method #1

  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1 lb pork shoulder, sliced thinly
  • 1 chicken breast, deboned and sliced thinly
  • 1/2 lb shrimp, peeled
  • 2 tablespoons soy sauce
  • 2 cups chicken broth
  • 1 cup cabbage, shredded
  • 1 cup green beans, julienned
  • 2 carrots, julienned
  • 3/4 cup dried black mushrooms or shiitake mushrooms (optional)
  • 1 (1 lb) package pancit noodles (Chinese wheat noodles)
  • 1/2 teaspoon freshly ground black pepper
  • patis, to taste (Filipino fish sauce) (optional)
  • 4 green onions, sliced
  • 1 lemon or kalamansi, cut into wedges

  1. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
  2. Set aside.
  3. Heat oil over medium-high heat in wok or large skillet.
  4. Saute garlic and onions until tender.
  5. Add pork, chicken and shrimp, and cook until browned.
  6. Add soy sauce, stirring to flavor.
  7. Add chicken broth and bring to boil.
  8. Add cabbage, green beans, carrots and mushrooms.
  9. Cook until vegetables are tender, yet crisp, 5-8 minutes.
  10. Add noodles, mixing gently to prevent them from breaking.
  11. Cook until liquid is absorbed and noodles are done, about 10 minutes.
  12. Remove from heat.
  13. Season with black pepper and patis.
  14. Garnish with green onions and lemon wedges.

Method #2

  • ¼ kilo beef, strips
  • ¼ kilo shrimps, peeled
  • 1 eggwhite
  • 2 tablespoons cornstarch
  • 1 chicken breast, deboned then sliced into strips
  • 2 tablespoons cornstarch
  • 3 tablespoons oil
  • 3 cloves garlic, crushed
  • 1 onion, chopped
  • patis, salt or soy sauce and pepper to taste
  • 2 pices chicken liver, cooked and sliced
  • 1 ½ cups chicken broth
  • 1 head cauliflower, cut into flowerets
  • ½ cup sitsaro
  • 1/3 cup kutsay
  • 1 small carrot, cut into rounds
  • 2 tablespoons cornstarch dispersed in
  • ¼ cup water
  • 1 package canton noodles

  1. In a bowl, combine shrimps, egg white and cornstarch. Coat chicken strips with remaining cornstarch. Set aside.
  2. In a wok or saucepan, heat oil then sauté garlic and onions. Add shrimps and chicken. Stir-fry for a few minutes then season to taste. Add liver. Pour in the broth. Bring to a boil then add all the vegetables. Cook until tender but crisp.
  3. Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Serve with kalamansi.

sources:,, photo from