🍜 Pancit Canton
Pancit canton is a Filipino stir-fry of thick wheat egg-style noodles tossed with pork, shrimp, cabbage and carrot in a savoury soy-based sauce. The noodles soak up the sauce and stay pleasantly chewy, while the vegetables keep some crunch. It is a fixture of birthdays and family gatherings, where long noodles are linked with wishes for a long life.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g dried wheat noodles
- 200 g pork, thinly sliced
- 150 g shrimp, peeled
- 200 g cabbage, shredded
- 1 carrot, julienned
- 1 onion, sliced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 500 ml water
- 1 tbsp oil
Method
- Heat oil and sauté garlic and onion, then add pork and cook until browned.
- Add shrimp and cook 1–2 minutes; remove shrimp and set aside.
- Add water and soy sauce, bring to a boil, then add the noodles and cook until they absorb most of the liquid.
- Add carrot and cabbage and toss for 2–3 minutes.
- Return the shrimp, toss and serve.
How to make it lighter
- Use lean pork and more shrimp for protein with less fat.
- Double the cabbage and carrot and reduce the noodles.
- Use reduced-salt soy sauce and keep oil to 1 tbsp (≈ 120 kcal).
History
Pancit dishes were introduced to the Philippines by Chinese, especially Hokkien, traders and settlers, and the word pancit is usually traced to a Hokkien term for conveniently cooked food. Pancit canton is now one of the most common versions across the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →