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Course: Side Dish
Cuisine: Filipino

Pancit Canton (Filipino Stir-Fried Noodles)

Pancit Canton Filipino stir-fried noodles with vegetables and shrimp
TOTAL TIME: 2 hours
Yield: 8 servings
Recipe and photo by Lynne Calamia
There are two types of Pancit. Pancit Bihon uses thin rice noodles while Pancit Canton uses thicker, yellow, wheat noodles. The Bihon noodles break into short pieces after cooking while the Canton noodles keep their length. Filipinos eat this dish on birthdays to symbolize long life.
I always go with the Pancit Canton.
For more info on lap cheong or other ingredients, visit our Filipino Pantry list.
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  • 8 ounces dried Canton noodles
  • 1 pound large, head-on shrimp
  • 5 cups cold water
  • 12 ounces lap cheong (Chinese sausage), thinly sliced on the bias
  • 1 tablespoon vegetable oil
  • 1 pound fresh shiitake mushrooms, thinly sliced
  • 8 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1/2 small green cabbage, shredded
  • 2 medium carrots, peeled and grated on the large holes of a box grater
  • 1 pound snow peas, ends trimmed and strings removed
  • 1/4 cup fish sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet soy sauce
  • 3 tablespoons fresh lime juice
  • 4 whole scallions, sliced
  • lime wedges, for serving

Specialized Hardware

Large wok or wide skillet
Pancit Canton Filipino stir-fried noodles with vegetables and shrimp
TOTAL TIME: 2 hours
Yield: 8 servings


  • Place the noodles in a medium bowl and cover with enough cold water to completely submerge and soak for 30 minutes. Then, drain and set the now pliable noodles aside.
  • Remove the heads and shells from the shrimp and place in a medium pot (the heads and shells that is). Split the shrimp completely in half, lengthwise, remove the vein, and set aside in a small bowl.
  • Mash the shrimp heads and shells with a potato masher or heavy wooden spoon, then add the 5 cups of cold water and put over high heat. When the water hits a boil, reduce the heat to low, and partially cover the pot with a lid. Simmer for 30 minutes then strain through a sieve into a medium bowl. Set the stock aside and discard the heads and shells. Reserve 1 cup of the stock for the Pancit and save the remainder for another dish. (Shrimp stock can be frozen for up to 6 months and is wonderful when cooking grits...as long as there are no allergies, of course.)
  • Combine the fish sauce, hoisin, oyster, both soy sauces, and the lime juice in a small bowl and have standing by the cooktop.
  • Saute the lap cheong in a large wok over medium heat to render the fat and crisp the sausage, about 7 minutes. Remove with a slotted spoon to a small bowl, leaving the rendered fat in the wok.
  • Boost the heat to medium-high, add the shrimp to the wok, and saute for 2 minutes. Remove to the bowl with the sausage.
  • Add the vegetable oil to the remaining fat left in the wok along with the shiitakes, garlic, and onion and cook for 3 minutes. Follow with the cabbage, carrots, and snow peas and cook another 3 minutes. Add the cooked sausage and shrimp along with the fish sauce mixture and toss to combine.
  • Add the drained noodles along with 1 cup of the shrimp stock to the wok and gently toss to combine with vegetables. If it seems to be a little dry, add more stock, a tablespoon at a time, until noodles are cooked through and nicely coated.
  • Serve immediately, topping with the sliced scallions and a few squeezes of lime juice.
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