Pancit Canton ( Kulinarya Cooking Club)

It’s noodles for May’s Kulinarya Cooking Club theme. Caroline and I are the hosts for this month and we’ve decided on pancit. When you say pancit (noodles) in Filipino, it usually refers to pancit bihon the most common and popular but there are several pancit or noodle dishes in Filipino cuisine: pancit canton, sotanghon (mung bean/vermicelli), pancit luglog, palabok, miki, mami,lomi..etc,

Pancit refers to noodles (Asian noodles);  the word pancit comes from Hokkien pian+e+sit meaning “something that is conveniently cooked”  and did not originally mean noodles (from Kulinarya A Guidebook To Philippine Cuisine).

Pancit Canton and pancit bihon guisado are my favorite noodle dishes. Pancit bihon is always present in every handaan ( party/feast) especially birthday celebrations, one may not have a cake but you can bet your last penny that there will be pancit bihon there ( these days though spaghetti is stealing the show).

Pancit canton is equally delicious in my book. In college, my sisters and I thrived on instant pancit canton. There’s a particular local brand here that’s became our favorite; when I got married, it’s also what my husband and I love to eat for breakfast and for snack. As much as I love that brand of instant noodles, I said goodbye to it when I learned how to make pancit canton from scratch, you would too because the taste is way better than instant and it’s definitely healthy; it takes longer to prepare but well worth the effort. I find that it’s an easy way to feed veggies to my kids, they love pancit canton, they don’t mind that it has lots of veggies.

Pancit can be oily and calamansi juice helps cut the fat or oily taste, for me it’s not as delicious without it but of course calamansi is not available in other parts of the world..lime or lemon is a good substitute; squeeze some over the pancit just before serving.

In the photo I put chopsticks beside but we don’t really use chopsticks in eating noodles except when we eat it by itself. But pancit ( especially sauteed ones like canton, bihon and sotanghon) is considered as ulam ( a dish eaten with steamed rice) here, my husband for one, seldom eats it without rice, and rice of course is easier to eat with spoon and fork 🙂

these are the veggies that I usually add, not included in the photo are the mushrooms and peas; most of the time it’s just carrots, mushroom and snow peas ( sweet pea pods)..

sometimes I add frozen peas too..

..and sometimes I forget to add some ingredients back in, this picture is missing the liver which I already cooked and set

good for 4 persons

Feel free to make variations esp to the amount of veggies used, pancit canton normally has some seafoods like shrimp or scallops but my version doesn’t include any due to my husband’s allergy…one more tip; after adding the noodles, and you feel like the you’ve added too much liquid, raise the heat to high, that way the stock/liquid will evaporate faster and your noodles will not get soggy; otherwise add more stock or water as necessary and always check the seasoning before and after adding the noodles.

220 g chicken liver
sesame oil
10 ounces chicken breast or thigh fillet
garlic cloves, minced
1 large onion, minced
snow peas ( tsitsaro)
carrots, sliced thinly
mushroom ( shiitake or champignons ( button mushroom), fresh or canned)
2- 3 cups chicken stock or water ( or pre-cook the chicken by boiling it and use that water instead)
2 tablespoons oyster sauce
soy sauce
fish sauce ( optional)
dried canton noodles, about 8 ounces
salt and freshly ground black pepper
quail eggs, optional


Heat about 2 teaspoons sesame oil in a large deep pan; saute chicken liver for a few minutes. Transfer to a plate and set aside. In the same pan, add a litte more sesame oil and saute minced garlic and onion until onion becomes transparent then add chicken pieces ( cooked or raw), season with salt and pepper and cook until nicely browned and caramelized. Add the veggies, cauliflower first, then carrots, snow peas and mushroom. Pour in chicken stock, season with oyster sauce, soy sauce and fish sauce if using. Bring to a boil and let simmer,covered for 5 minutes then add pancit canton. cook until the noodles are tender and most liquid is absorbed/gone, don’t let it dry out. Add the cooked chicken liver and quail eggs just before turning off the heat. Serve hot with calamansi.

Please, if you have time to spare, check out other KCC members’ delicious pancit. I have a special page created for KCC but it’s not ready yet, in the meantime, please check out KCC’s  facebook page where you can see all  our delicious creations with links to our respective blogs, and please click on the like button too 🙂

If you are interested in joining us, just leave a comment below (or on any member’s blog) of your intention.

For my KCC and bloggie friends ( esp those who gave me an award, please bear with me, I have not forgotten it and I’m definitely not taking it for granted), I’m making a special page/s for you here, it’ll be up soon. Thanks 🙂

♥Thanks for reading and have a nice day!♥

17 Responses to "Pancit Canton ( Kulinarya Cooking Club)"

  1. cris12   September 5, 2010 at 9:51 pm

    im sure m22wa si wifey ko kse 1 of her fav ang pancit canton…lab it!

  2. Pingback: myfilipinokitchen » Blog Archive » Kulinarya Cooking Club on different kinds of noodle dishes or Pancit of the Philippines

  3. Patty   May 26, 2010 at 6:14 am

    Hello! These noodles look absolutely delectable! Where can I go to get the noodles? You said that you make your own? Do you have a recipe for the homemade noodles? Otherwise, can I buy the dried version at a asian grocery store? Thank you! These noodles make my mouth water and I bet I can get more veggies in my kids if I make this!

    • Olive   May 26, 2010 at 7:43 am

      Hi Patty! 🙂

      Sorry for the confusion, I meant I made the dish (pancit canton) from scratch but I used dried canton noodles (I should have written this instead of pancit canton in the ingredients list, my bad). I’m not sure what it’s called there but I’ve included a photo to show what it looks like (uncooked). I think your kids will like it; don’t forget to add calamansi ( if you can find it) or lime or lemon juice just before serving! 🙂

      • Chef Paullett   September 16, 2010 at 7:24 pm

        I am a chef who is white but my adding and mano (younger sister & brother) are half Filipino so I had to learn to make this dish and Chicken adobo as it is a favorite and a must have at Filipino family parties.

        The noodles will look yellow or yellow/orange in the package. It costs about one dollar per package. I have bought them for about 25 years and they always say canton or pancit canton on the front of the cellophane wrapping.

        These noodles are flour based and my favorite for the dish. My siblings like the rice noodle version. I compromise and make the third version of it where you mix the two.

        The dish can be economical and healthy or expensive depending on what you add to it. Often it’s a mix of meats chicken, port, Chinese sausage. Plus the vegetables. It varies a bit by region as to what else you add. I never put the liver in it and I use cabbage (shredded) and very fine Juline carrots.

  4. cusinera   May 24, 2010 at 7:31 pm

    very nice! I love the addition of quail’s eggs….

  5. Caroline   May 24, 2010 at 10:31 am

    Thank you Olive, so glad to be co-hosting this month’s KCC with you. I love your recipe for pancit canton, I don’t think I ever had it with chicken livers or quail eggs, they are a great addition. I agree, something made from scratch is way better and healthier than any thing you buy in instant packages.

  6. Joy   May 24, 2010 at 7:10 am

    I have never had Pancit Canton!!! Yours looks delicious — I haven’t had much exposure to Filipino food but it always looks amazing. The ingredients make this dish so savory, quail eggs are some of my favorite things to eat.

  7. cherrie   May 24, 2010 at 4:37 am

    I love pancit canton, and your version looks so good. Thanks to you and Caroline for chosing pancit for the theme this month. I love pancit and I’m glad we got to showcase it.

  8. Pia (Taga_Luto)   May 23, 2010 at 5:33 pm

    Olive!!!! Your Pancit looks scrumptious. I love the use of chicken liver and quial eggs. The only thing that i will not use is the pancit canton. I don’t like the pancit canton available gives a bad after taste, perhaps it’s the brand. Fresh miki, thick or thin noodles are available here so that’s what i use.

    • Olive   May 26, 2010 at 7:51 am

      Hi Pia! 🙂 I’ve had that experience with some brands here, too. I tried fresh noodles too but I find the smell “ma-panghi” or “ma-anghot” (I’m not sure how to translate that in English), I couldn’t find a good brand here naman for fresh noodles…baligtad tayo haha 🙂

  9. Jen   May 23, 2010 at 12:05 am

    Love the crunch that the sugar snap peas will bring. You’ve got calamansi!

  10. chef_d   May 23, 2010 at 12:04 am

    Love love love the way your pancit canton looks! I was hooked on those instant noodles too 🙂 but the real one tastes so much better and is healthier in the long run ..

  11. Trissa   May 21, 2010 at 5:13 am

    I love that you used the quail’s eggs – I’ve only ever had it with regular chicken’s eggs… and the chicken liver – never tried it with that as well… I’ve tried it with pork liver I think… maybe next time i’ll go with chicken. Thanks for the recipe!

  12. Jeannie   May 20, 2010 at 6:42 pm

    Looks like the noodles we have here! I noticed many similiarities between Phillipine and Malaysian food. Yummy! I love noodles, especially with lots of vegetables.

  13. Joy   May 20, 2010 at 1:07 pm

    That looks great. Thanks for choose pancit. I just finished mine recipe and I can’t wait to post it. This was the first time I made pancit. 😀

  14. MaryMoh   May 20, 2010 at 12:15 am

    Mmmm….looks very familiar to me. I can eat this any time. I love a sqeeze of calamansi over it when eating. It just makes sit so delicious. So sad I can’t get calamansi here. Miss it a lot.


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