A childhood favorite of mine and still is my go-to for quick dinners, pancit is an all time winner for a fast complete meal. This pancit canton recipe is full of those springy Filipino-style egg noodles, with the mirepoix of celery, carrot, and onions, then simply topped with green cabbage and sauteed shrimp. It’s savory, satisfying, and “pasta” elevated.

What is Pancit canton?

Pancit, or also spelled Pansit, refers to Filipino noodle stir fry. There are many variations and types of pancit and you can’t go wrong in trying pancit with different types of noodles, vegetables, and everything from beef, chicken, pork, shrimp, squid, and so much more.

I love to cook pancit bihon, pancit guisado, and pancit malabon to name a few. There is not a wrong way to make a pancit canton recipe…just make sure it has noodles.

If you love my super easy pancit canton recipe, well you must try the classic pancit bihon recipe too.

This Filipino noodles dish normally encompasses some choice of protein, a mirepoix of celery, carrots, and onions, and a broth for the noodles to soak up such as chicken broth mixed with soy and oyster sauce.

As mentioned, there are tons of different types of pancit, and in this pancit canton recipe, I’ll show you a common more recognized pancit preparation that is not only very easy, but fast, so everyone can get to eating right away.

Pancit Canton refers to the noodle type in this dish. Canton are egg noodles and make a filling base for a light dose of vegetables and a side of sauteed shrimp. It’s a lovely complete meal that delights both familiar and new taste testers.

If you can master this pancit canton recipe, congratulations, because you’ve made one of Filipino’s favorite noodle dishes that can be found everywhere from birthday parties, New Year celebrations, to the weekly dinner table right at home.

Where to Buy Egg Noodles

Pancit Canton egg noodles can be found at a Chinese or Filipino grocery store. You can use other kinds of noodles for pancit, but for specific canton noodles, the package will say Canton Noodles (or Kanton) and if you read closer, it will say egg noodles. You’ll see the isle has flour noodles, rice noodles, bean thread…just look for egg noodles and these noodles are yellow in color like egg yolk.

I love egg noodles because this homemade pancit is better tasting than when I crave takeout, but still want that restaurant type of flavor and chewy noodle, similar to chow mein.

How to Make Easy Pancit Canton with Shrimp

Making this pancit canton noodle recipe is a breeze and is a super choice for quick dinners.

You’ll need two pans. One for noodles and the other to sauté the shrimp.

I always use my wok or braiser pan because it’s very versatile, heats up fast, and presents very beautifully for serving. It helps me stir around all the ingredients and has a tight lid for saving time in cooking.

First, prep your shrimp. The shrimp should be deveined and peeled for this quick and easy dinner plan. I use pre-peeled shrimp so this dinner is easy for me to make, especially when hungry little mouths need to be fed. Set aside.

Now heat your big pan, and saute the garlic and add the mirepoix. Once the mirepoix is glistening but not cooked through, add the soy and oyster sauce. Then add the broth.

Next, all you have to do is add your canton egg noodles and press them into the broth. Close the lid of the pan…go do a dance. Then come back and mix around your softened noodles till the broth is all soaked up and the noodles are al dente.

Add in the cabbage, close the lid again, do another quick dance, and then done.

During this this time, heat your smaller pan, add oil, then sit your shrimp in and allow them to cook and sautee till some browning occurs on the edges. Sprinkle salt and pepper to taste. This should be less than ten minutes, then add them over the pancit canton.

Garnish with Fresno chilis and scallions for a touch of spice and a colorful presentation. Put lemon on the side. Now Serve!

All the vegetables should be vibrant and al dente. I especially like my cabbage to be green and just right, and the carrots and celery should have a light crisp inside. A side of lemon or calamansi is the perfect garnish and by itself, this recipe is a balanced meal with protein, veggies, and carb.

Can I store Pancit leftovers?

Yes. Pancit leftovers taste so good and store wonderfully in a glass container for 1-2 more days. Microwave covered with a splash of water.

What can I do to prep beforehand?

Use a mandolin for easy cutting of veggies. You can always make pancit mirepoix beforehand, and store it in the fridge in air-tight, glass containers. Add a napkin to the container to avoid condensation and it will make the veggies last longer.

Can I freeze this?

No.

What do I serve with pancit canton and shrimp?

Lemon or calamansi garnish. No other sides are needed, however, rice is always welcome.