Filipino Pancit Canton with Chicken, Shrimp, and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 6 oz (170 g) pancit canton noodles (dried wheat/egg noodles)
• 8 oz (225 g) boneless, skinless chicken thighs, sliced into 1/4-inch strips
• 8 oz (225 g) large shrimp, peeled and deveined
• 2 tbsp neutral oil (canola or avocado), divided
• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups (300 g) shredded green cabbage
• 1 cup (120 g) carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 cup (100 g) snow peas, trimmed
• 2 cups (480 ml) low-sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp calamansi juice (or fresh lime juice), plus wedges for serving
• 1 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 tsp cornstarch + 1 tbsp water (slurry)
• 2 scallions, thinly sliced

Do This

• 1) Soak noodles in hot water 6–8 minutes; drain well.
• 2) Stir together broth, soy sauce, oyster sauce, calamansi/lime juice, sugar, pepper; mix cornstarch slurry separately.
• 3) Stir-fry chicken in 1 tbsp oil over medium-high heat until cooked through; set aside.
• 4) Sear shrimp 1–2 minutes per side; set aside.
• 5) Sauté onion and garlic; add vegetables and stir-fry until crisp-tender.
• 6) Add noodles, chicken, and sauce; simmer 2–3 minutes, then add cornstarch slurry to gloss and thicken.
• 7) Toss in shrimp, finish with scallions and extra citrus; serve with calamansi/lime wedges.

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Why You’ll Love This Recipe

• Big flavor, fast: A savory soy-oyster sauce and garlicky stir-fry base come together in under an hour.
• Perfect textures: Springy noodles, juicy chicken, tender shrimp, and crisp vegetables in every bite.
• Bright finish: Calamansi (or lime) wakes everything up and keeps the dish from tasting heavy.
• Party-friendly: Easy to scale up for gatherings; leftovers reheat well for next-day lunches.

Grocery List

• Produce: yellow onion, garlic, green cabbage, carrots, red bell pepper, snow peas, scallions, calamansi (or limes)
• Dairy: unsalted butter (optional, for extra richness)
• Pantry: pancit canton noodles (dried wheat/egg noodles), neutral oil, low-sodium soy sauce, oyster sauce, chicken broth, granulated sugar, black pepper, cornstarch

Full Ingredients

Noodles

• 6 oz (170 g) pancit canton noodles (dried wheat/egg noodles)
• Hot water, for soaking

Proteins

• 8 oz (225 g) boneless, skinless chicken thighs, sliced into 1/4-inch strips
• 8 oz (225 g) large shrimp (about 16–20 count), peeled and deveined

Vegetables & Aromatics

• 1 small yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups (300 g) green cabbage, shredded
• 1 cup (120 g) carrots, julienned
• 1 medium red bell pepper, thinly sliced
• 1 cup (100 g) snow peas, trimmed
• 2 scallions, thinly sliced (reserve a pinch for the top)

Sauce

• 2 cups (480 ml) low-sodium chicken broth
• 3 tbsp low-sodium soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp calamansi juice (or fresh lime juice)
• 1 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 tsp cornstarch
• 1 tbsp water (to mix with the cornstarch)

For Cooking & Serving

• 2 tbsp neutral oil (canola, grapeseed, or avocado), divided
• 1 tbsp unsalted butter (optional, stirred in at the end)
• 4–6 calamansi, halved (or 2 limes, cut into wedges)

Step-by-Step Instructions

Step 1: Soak the noodles

Place the pancit canton noodles in a large heatproof bowl. Cover with hot water (about 150–160°F / 65–71°C—hot from the tap is usually fine). Let soak until pliable but not mushy, 6–8 minutes.

Drain well and toss lightly to keep strands from clumping. Set aside.

Step 2: Mix the sauce and slurry

In a bowl or large measuring cup, whisk together:

2 cups (480 ml) chicken broth, 3 tbsp soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp calamansi or lime juice, 1 tsp sugar, and 1/2 tsp black pepper.

In a small bowl, stir 1 tsp cornstarch with 1 tbsp water until smooth. Keep this slurry nearby; you’ll add it near the end for a glossy finish.

Step 3: Stir-fry the chicken

Heat a large wok or a wide, deep skillet over medium-high heat for 1 minute. Add 1 tbsp of the oil.

Add the sliced chicken in a single layer. Cook, stirring occasionally, until lightly browned and cooked through (the thickest pieces should reach 165°F / 74°C), about 4–5 minutes.

Transfer the chicken to a plate and set aside.

Step 4: Quickly cook the shrimp

Add the remaining 1 tbsp oil to the pan (still over medium-high heat). Add the shrimp and cook until just pink and curled, 1–2 minutes per side (total 2–3 minutes).

Transfer shrimp to the plate with the chicken. (Keeping it separate for now prevents overcooked shrimp later.)

Step 5: Sauté aromatics, then crisp-tender the vegetables

Reduce heat to medium. Add onion and cook until it starts to soften, 2 minutes. Add garlic and cook until fragrant, 30 seconds (stir constantly so it doesn’t burn).

Add cabbage, carrots, bell pepper, and snow peas. Stir-fry until the vegetables are bright and crisp-tender, 3–4 minutes. You want them cooked, but still a little snappy.

Step 6: Add noodles and sauce, then simmer

Add the drained noodles to the pan, followed by the chicken (hold the shrimp back for a moment). Pour in the prepared sauce. Use tongs to lift and toss the noodles so they absorb the liquid evenly.

Bring the mixture to a gentle simmer over medium heat and cook, tossing frequently, until the noodles are tender and most of the liquid is absorbed, 2–3 minutes.

Step 7: Thicken, finish, and serve with citrus

Stir the cornstarch slurry once more, then drizzle it into the pan while tossing the noodles. Cook until the sauce turns glossy and lightly thickened, 45–60 seconds.

Add the shrimp back in and toss just until warmed through, 30–60 seconds. Turn off the heat. If using, add 1 tbsp unsalted butter and toss until melted for extra sheen and richness.

Finish with sliced scallions and serve immediately with plenty of calamansi halves (or lime wedges) for squeezing over each plate.

Pro Tips

• Use a wide pan: Pancit cooks best when noodles can spread out a bit. A wok, braiser, or wide skillet helps prevent steaming.
• Don’t over-soak the noodles: Keep them slightly underdone after soaking. They finish cooking in the broth and won’t turn mushy.
• Cook shrimp separately: Shrimp overcooks fast; adding it only at the end keeps it juicy and tender.
• Control the sauce: If your noodles look dry before they’re tender, splash in an extra 2–4 tbsp broth. If too wet, simmer 30–60 seconds longer before adding the slurry.
• Finish with citrus at the table: Calamansi/lime is brightest when freshly squeezed just before eating.

Variations

• Pork or all-seafood: Swap chicken for 8 oz (225 g) thinly sliced pork shoulder, or use a mix of shrimp and squid (add squid in the final 1–2 minutes so it stays tender).
• Vegetarian pancit: Use 2 cups (480 ml) vegetable broth, replace oyster sauce with 1 1/2 tbsp vegetarian “oyster” mushroom sauce, and add tofu or mushrooms.
• Spicy: Add 1–2 tsp chili garlic sauce to the sauce, or top with sliced fresh chilies.

Storage & Make-Ahead

Refrigerate: Cool leftovers within 2 hours, then store in an airtight container for up to 3 days.

Reheat: Warm in a skillet over medium heat with a splash of broth or water (1–3 tbsp), tossing until hot, about 3–5 minutes. Microwaving works too; cover and heat in 45-second bursts, stirring between rounds.

Make-ahead: You can slice the chicken and prep all vegetables up to 24 hours ahead. Mix the sauce ahead as well; keep it refrigerated and whisk before using.

Nutrition (per serving)

Approximate (based on 4 servings): 520 calories, 30 g protein, 58 g carbohydrates, 18 g fat, 4 g fiber, 980 mg sodium. Values vary by noodle brand and broth/soy sauce used.