This pancit canton recipe with chicken and meaty shrimp on top is always invited to the party. Best of all, this surf and turf chicken pancit is easy and you can do it. Bouncy egg noodles are tossed with tender, all-lean chicken breasts and colorful, crisp vegetables are music to your ears. The shrimp topping elevates chicken pancit canton with an added protein and umami flavor to more than just noodles…it’s a complete meal that marks every checkbox.
Updated on February 27, 2025
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Born eating Pancit
As a child, I remember eating pancit canton and Lucky Me pancit instant noodles often. The taste embedded in my mind, of chewy egg noodles and the savory seasonings wrapped around each twisty forkful.
Naturally, I think pancit is almost every kid’s first real noodles dish if you were raised in a Filipino household. Baby got teeth now? You’re eating pancit.
However, consuming noodles was sometimes a weekly thing, especially kids do love pancit.
With all that said, making pancit canton at home is the safer and more healthy choice to avoid long term affects from repeated consumption, over time, of instant noodles.
I now make pancit canton and pancit bihon from scratch, every single time. I’ll never go back to any other way.
With all that said, let’s get to cookin…
What’s Good about this Pancit Canton Recipe?
- the chicken breast is all white meat and lean
- sautéed shrimp on top elevates the pancit canton experience
- fast to make and once the cooking starts, pancit cooks up in 15 minutes
- loaded with vegetables
- surf and turf pancit is always a crowd pleaser for family meals and as party food. You can always find it at a potluck.
- easy to make in a small or large batch
What is Pancit Canton?
Pancit Canton is one of the most popular dishes of the Philippines.
This Filipino noodle dish originated from Chinese cuisine and the dish is inspired by Chow Mein, a Cantonese stir-fried noodle dish, but over time, it evolved to include local Filipino flavors and ingredients.
Traditionally made with wheat-based egg noodles, pancit canton is stir-fried with a savory blend of soy sauce, garlic, onions, vegetables, and proteins like meat (typically chicken or pork), and seafood (like shrimp).
If you are making pancit canton, guisado style, there is always pork and Chinese sausage included.
As a more weekly recipe, using chicken breast and a little shrimp, makes this pancit canton recipe perfectly leaner, healthier, and equally delicious.
I like to call it surf and turf style!
The signature flavor of pancit canton is from soy sauce and usually chicken broth that the noodles soak up while cooking.
Signature veggies are almost always carrots, snow peas, and green cabbage.
Pancit Canton is often served during special occasions, family gatherings, and celebrations in the Philippines, and it is a popular and beloved dish amongst Filipinos.
What are Egg Noodles?
Pancit Canton noodles are a type of egg noodle commonly used in Filipino cuisine, and always in a pancit canton recipe.
Egg noodles are made with wheat flour and eggs. Therefore, pancit canton is not gluten free.
These noodles are characterized by their yellow color, springy texture, and ability to absorb flavors well during cooking.
Egg noodles are versatile and can be used in a variety of dishes, from soups and stews to stir-fries and pasta dishes.
With that said, the chewy and rich flavor is so tasty and lip-smacking delicious.
INGREDIENTS In this Pancit Canton Recipe
- Chicken Breasts – Tenderize the chicken breasts for the BEST texture and take-out-style flavor. Please see my note below this list on how to tenderize chicken breasts easily.
- Shrimp – I used black tiger shrimp, but you can use your preference. Medium shrimp are best. Devein and trim!
- Pancit Canton Egg Noodles – Excellent brand is good, but you can experiment with the myriad choices of pancit noodles available at your closest Asian grocery.
- Garlic
- Yellow Onion
- Carrot – julienned or matchsticks
- Snow Peas – cut off ends
- Shiitake Mushroom – slice thin, lengthwise
- Green Cabbage – slice thin, lengthwise
- Green Onions – Cut the whites off to add to the pancit and use the green part to garnish the dish after.
- Chicken Broth – The broth gets fully absorbed by the noodles and captures all the savory and chicken flavor of the broth.
- Soy Sauce
- Oyster Sauce – I used vegan oyster sauce and it was delicious. Feel free to use the kind you like.
- Brown Sugar – A touch balances the sauce.
- Black Pepper – to taste
- Avocado Oil or Neutral Oil
To Tenderize Chicken Breasts
Doing this is going to create a “better-than-takeout” style to your dish and the chicken is going to be nice and tender.
- Cut into thick chunks.
- Dust with baking soda, lightly.
- Refrigerate for 25 minutes.
- Wash the baking soda off very well, with cold water.
- Pat dry with paper towel.
- Cut the chicken into smaller, bite size pieces. It’s ready to cook.
EQUIPMENT
- Large Stir Fry Pan or Wok
- 1 Medium Bowl
- 2 Small Bowls
- Spatula
- Long Metal Tongs or Long Chop Sticks
HOW TO MAKE Pancit Canton
Prepare the Ingredients First
- Combine the sauce ingredients of soy sauce, oyster sauce, chicken broth, and brown sugar all together. Set aside.
- Make sure your tenderized chicken breast is ready. Shrimp should be deveined and trimmed.
Here’s a step-by-step guide on how to make Pancit Canton:
- In a large pan, heat oil over medium-high heat.
- Add the chicken. Sear.
- Add the garlic and onions to the pan. Sauté.
- Cook the chicken all the way.
- Make space in pan. Place the shrimp down.
- Remove the chicken mix immediately as soon as the chicken is done. Transfer to a bowl.
- Cook shrimp until they turn opaque and done. Remove the shrimp and place in another bowl.
- Add the carrots and mushrooms to the pan. Pour the liquid sauce mixture in. Bring to a medium simmer.
- Place the pancit canton noodles in the sauce.
- Put the lid on.
- After three minutes, remove the lid. Flip the noodles. Return the lid for two minutes.
- Remove the lid completely now. Toss the noodles.
- Continue to toss the noodles with the sauce until more than half the liquid has been absorbed. Be sure your flame is not too low and not too high. It should be just at a medium simmer.
- Then, add in snow peas.
- The noodles should be absorbing almost every bit of liquid, the color should change to darker yellow, the texture bouncy. Taste test the noodles.
- Add back the chicken, onions, garlic mixture. Add in the scallion whites.
- Add cabbage.
- Mix with the noodles. Now, there should be no more liquid left in the pan and the noodles should be perfectly tender. All the ingredients should be intertwined.
- Add black pepper to taste. Remove from the heat. Do not over cook the noodles and the veggies.
- Top with placing the cooked shrimp all over the pancit.
- Garnish the Pancit Canton with thin sliced green onions. Add lemon wedges or calamansi on the side.
- Serve pancit canton immediately! Enjoy!
Feel free to explore different variations of Pancit Canton by adding or substituting ingredients according to your preference.
Pancit Canton Recipe NOTES
- Remember to cover the noodles to let them soften, then remove the lid so the noodles can be tossed well and absorb all the liquid.
- Keep tossing and gently turning the noodles so they don’t stick and cook evenly.
- There should not be any more liquid leftover and the noodles should be nicely tender. Ensure your flame is medium in order to achieve this. Depending on the level of your heat source, if you have to add liquid, then just add a little tablespoon at a a time of chicken broth.
- Noodles can turn soggy if you have too much liquid or leave it on the heat source. Serve right away and transfer to a platter if serving for a group.
- Noodles can spoil easily. Be sure to refrigerate and do not leave noodles out for more than an hour, especially if it is a warm environment. Use a chafing dish if you serve pancit canton for a buffet.
- Do NOT add all the vegetables right away. Add them in order so they don’t overcook and they stay crisp, green, and delicious.
ADD INS AND VARIATIONS
- Make an easier, simplified version of pancit canton recipe with fewer vegetables and top with sautéed shrimp.
- Make it “guisado style” and include Chinese sausage, chicken liver, and thin slices of pork shoulder or pork belly. Cook the pork separately. I recommend tenderizing the pork (same method as the chicken) before cooking.
- Make it vegetarian and omit the meat.
- Make it “chilimansi” style and after the pancit is cooked, squeeze lots of lemon or calamansi, and then put a spoon of chili garlic oil and mix well for a sour spicy kick. So sarap! So good!
- Make it next level and add two tablespoons of coconut cream to finish cooking your pancit.
- Add chili sauce as a spicy condiment.
WHAT TO SERVE WITH Pancit Canton
Don’t forget the rice, but wait…there’s more that goes well with this chicken pancit canton recipe.
Here are some traditional Filipino dishes that you can serve with Pancit Canton to make it a feast:
- Adobo: This popular Filipino dish consists of protein slowly cooked in a tangy soy sauce and vinegar marinade.
- Garlic Fried Rice (Sinangag): This fragrant and flavorful rice dish is commonly served with many Filipino meals.
- Lumpia: These crispy spring rolls filled with vegetables and sometimes meat are the perfect party-time appetizer to accompany Pancit Canton.
- Filipino BBQ Skewers: Grilled skewers of marinated meat, such as pork or chicken, are a popular street food in the Philippines. Serve these flavorful skewers alongside Pancit Canton for a complete and satisfying meal.
Non Filipino Foods to Serve with Pancit Canton
- grilled meats or fish
- fried tofu
- Shiitake mushrooms
- Simple Stir fried vegetables
- more noodles like Indo Chicken Noodles called mie ayam
Questions
Can I use vegetable broth?
Yes absolutely.
Can I make this gluten free?
No, pancit canton noodles are egg flour noodles and are not gluten free. Make pancit bihon for a healthy, gluten free version.
Is Pancit Canton chow mein?
No. Pancit canton is uniquely Filipino and through simple ingredients has a little more of a distinct flavor profile that separates it from chow mein which usually has some sesame oil. Pancit canton does not contain sesame.
Surf n’ Turf Pancit Canton Recipe
Equipment
- 1 Large deep wall pan or Wok
- 1 mixing spoon
- 1 small bowl
- 1 medium bowl
Ingredients
- 1½ cup Chicken Broth
- 3 tbsp Soy Sauce
- 1½ tbsp Oyster Sauce
- 1 tbsp Brown Sugar
- 1½ tbsp Avocado Oil
- 1 lb Chicken Breasts all white meat; tenderized; cut into bite size
- 8-10 Medium Shrimp I used fresh Tiger shrimp for this recipe; leave whole; devein and trim
- 8 oz Pancit Canton Egg Noodles
- 4 Garlic Cloves minced
- ½ cup Yellow Onion chopped
- ½ cup Carrot julienne/matchsticks
- ½ cup Shiitake Mushrooms sliced lengthwise
- ½ cup Snow Peas trim ends off
- 1 cup Green Cabbage lengthwise; thin sliced
- ½ cup Green Onions add the whites to the pancit and garnish with the green slices
- Black Ground Pepper to taste
- Lemon or calamansi; side garnish
Instructions
- Combine the sauce ingredients of soy sauce, oyster sauce, chicken broth, and brown sugar all together. Set aside. Make sure your tenderized chicken breast is ready to go (how to tenderize in article). Make sure the shrimp is deveined and trimmed.1½ cup Chicken Broth, 3 tbsp Soy Sauce, 1½ tbsp Oyster Sauce, 1 tbsp Brown Sugar
- Heat large braiser pan or wok. Add some avocado oil or neutral oil over medium-high heat.1½ tbsp Avocado Oil
- Add the chicken. Begin to sear.1 lb Chicken Breasts
- Then, add the minced garlic and sliced onions to the pan. Sauté until the onions become translucent and the garlic is fragrant.4 Garlic Cloves, ½ cup Yellow Onion
- Cook the chicken all the way. Make sure to stir occasionally to prevent sticking.
- Make space in pan and place the shrimp down, one by one.8-10 Medium Shrimp
- Remove the chicken mix immediately as soon as the chicken is done. Transfer to a bowl.
- Watch the shrimp, turn them around, and cook until they turn orange and opaque on both sides. Remove the shrimp and place in another small bowl.
- Add the julienned carrot and sliced shiitake mushrooms to the pan and pour the liquid sauce mixture in. Bring to a medium simmer.½ cup Carrot, ½ cup Shiitake Mushrooms
- Place the pancit canton noodles in the sauce. Put the lid on.8 oz Pancit Canton Egg Noodles
- After three minutes, remove the lid. Flip the noodles. Return the lid for two minutes.
- Remove the lid completely now. Start to turn and toss the noodles. The noodles will be absorbing the broth and sauces.
- Continue to toss and mix the noodles with the sauce until more than half the liquid has been absorbed. Gently and continuously toss, turn, and mix the noodles with the liquid. Be sure your flame is not too low and not too high. It should be just at a medium simmer. You don't want to burn off the liquid before the noodles are tender. If necessary, you can add few tablespoons of chicken broth if needed.
- Then, add in the snow peas. Gently mix in.The noodles should be absorbing almost every bit of liquid, the color should change to darker yellow, the texture bouncy and very flexible. Taste test to be sure they are tender.½ cup Snow Peas
- Add back the chicken, onions, garlic mixture. Add in whites of the scallions.Add the green cabbage. Incorporate and mix with the noodles very well. Now, there should be no more liquid left in the pan and the noodles should be perfectly tender. All the ingredients should be intertwined with the noodles.1 cup Green Cabbage
- Once the noodles are cooked, add pepper to taste. Remove from the heat right away. Do not overcook the noodles and do not overcook the veggies. They should be colorful. The noodles should be bouncy and have some bite but tender throughout.Black Ground Pepper
- Place the cooked shrimp all over the top of the pancit.
- Garnish the Pancit Canton with thin sliced green onions. Add lots of lemon wedges or calamansi on the side. Serve pancit canton immediately! Enjoy!½ cup Green Onions, Lemon
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