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Filipino Cuisine: Pancit Canton

This is my mother's delicious recipe. To me, Pancit is a healthier version of Chinese Lo Mein. Don't get me wrong - I love Lo Mein, but Pancit doesn't use as much sodium like Lo Mein does.

Pancit is a staple in Filipino cuisine. My favorite is Pancit Canton. If you have Filipino friends - you've probably had Pancit Bihon which has thinner noodles. The other kind I've had is Pancit Luglog which has thicker noodles that Canton. There are about 12 different kinds. If you want to read more about it, click here.


½ whole chicken OR 6 pieces of boneless skinless chicken (white meat)
28 ounces of water OR chicken broth
24 ounces of Pancit Canton noodles (from your local Asian grocery)
½ a head of cabbage, 4 carrot sticks, 4 celery sticks, 1 medium onion, and 1 whole garlic - all finely chopped
½ extra virginia olive oil
½ soy sauce
1 tbsp of ground pepper


The day before, wash the chicken. Take the half of a whole chicken and place it underwater (about 28 ounces) OR take the boneless skinless chicken and place it in the chicken broth in a large pot and boil on medium heat for about 45 minutes or until fully cooked. Then, place in fridge overnight. The next day, take it out and scrap the fat that has solidified on the sides of the pot and if you can, on the chicken.

Take the chicken out of the pot but do not throw away the water OR the chicken broth - you'll use that later. Then, if using a half of a whole chicken - take out the white meat of the chicken and break into little pieces. If using boneless skinless chicken, just break into little pieces. Set aside.

Afterwards, finely chop all of your vegetables: carrots, celery, cabbage, onion, and garlic. Do not mix them together. Set aside seperately.


In a large wok (which we don't have... weird, and we're Filipino!) or a really large pan, pour EVOO in wok/pan and set on medium heat.

Throw in garlic first. Cook until brown. Then throw in onions and mix well. Cook until brown, then throw in chicken. Let sit and let the flavors marry for 5 minutes. Stir ocassionally.

Throw in carrots and celery and mix well for 5 to 10 minutes. Throw in cabbage and again, let flavors marry so let sit for 5 minutes.

Pour water OR chicken broth that you set aside, pour soy sauce, and a tbsp of of ground pepper into the wok/pan. Let sit for another 5 minutes.

Set heat on low then place the noodles into the pan. Do not break up the noodles. Set heat back on medium/high heat. Mix gently until noodles are soft. (My mom uses the carrots as a guide - she makes sure they're soft before taking the pancit out of the wok/pan.)

Tada! Pancit Canton! :) This will serve 6-8 people!

Kathryn16923290 Kathryn16923290 45 weeks 22 h
I've been wanting to make pancit for a while now. In your recipe it says 1/2 evoo and 1/2 soy sauce... 1/2 what? teaspoon? Tablespoon?
books-and-shoes books-and-shoes 8 years 36 weeks
Now you've got me craving pancit!! I'm going the easy way and asking my friend to make it for me though!! lol
wynter wynter 8 years 40 weeks
Looks great. I'm not sure I can find the noodles here in our tiny town though. I'll have to search around for them. :)
luv2love21 luv2love21 8 years 40 weeks
rlveronica rlveronica 8 years 40 weeks
I don't love it, but I'll eat it. We call it "Chocolate Meat", lol.
cuppycake143 cuppycake143 8 years 40 weeks
=) how about..dinagowon(sp)? (the "blood" soup) LOL. do you eat that? friends hate me b/c i love it.
rlveronica rlveronica 8 years 40 weeks
Yup! That's right. I love it too! :)
cuppycake143 cuppycake143 8 years 40 weeks
ooo i LOVE pancit!! that and sinigang(spelling?) =)
lilchocoholick lilchocoholick 8 years 41 weeks
mmm pancit canton... i love pancit bihon but i don't have a good recipe for it.. my mother doesn't like it so she doesn't make it. it's a shame the only filipino food i really make is turon and adobo... i need to add more recipes to my repertoire. :-D
intensebandgeek intensebandgeek 8 years 41 weeks
I've never tried Filipino food, but that looks good.
SassAndBide SassAndBide 8 years 41 weeks
lol my mom loves that she cooks it too
JustPlainJane JustPlainJane 8 years 41 weeks
I've never had this, but I wish I did; it looks yummy!! *Thank you. My real name... is plain... Jane Jones. (Alice - Closer)
sicily1 sicily1 8 years 41 weeks
I love it,this is a great filipinp dish,but I've never eaten it with onions!(I shall try)
millarci millarci 8 years 41 weeks
I love pancit! One of my favorite filippino dishes! Yummy!
c0rkie c0rkie 8 years 41 weeks
BlackCatMusely BlackCatMusely 8 years 41 weeks
cool, i'm definetly going to attempt to make this tomorrow. since i'm on a diet i hope replacing the olive oil with a olive oil flavored non stick spray doesnt alter the taste too much.... thanks for posting
cocca cocca 8 years 41 weeks
ooohhh!!! thanks! i really have to learn to cook! this looks so good! :drool: :feedme:
rlveronica rlveronica 8 years 41 weeks
Yeah, my mom uses canola oil, but I think EVOO is more healthier, that's all. :)
rothchild rothchild 8 years 41 weeks
this is my favorite type of pancit also. i like to mix it with white rice and some duck sauce..i know weird..i use a vegetable oil since i think olive oil has a slight flavor that i don't think i would like with this dish
Lill-McGill Lill-McGill 8 years 42 weeks
YYuuuummmmmmmmm!!!!!!!!!! :feedme:
sarahkushner sarahkushner 8 years 42 weeks
... I think I'm hungry now...very hungry.
bandages bandages 8 years 42 weeks
This reminds me of my mom. Anywho, I'll have to try making some.
rlveronica rlveronica 8 years 42 weeks
Ooh! Mami is soo good! You eat it with Siopao right?!
vienvien vienvien 8 years 42 weeks
As a Filipino, I grew up loving this food--pancit canton, pancit luglug or pancit chopsuey even pancit mami. :-)
KC_27 KC_27 8 years 42 weeks
That looks delicious! i have my own recipe of pancit canton:)