p.canton serving© BUSOG! SARAP! 2010



Kulinarya’s theme for the month of May 2010 is PANCIT (Noodles).



Filipinos have this forever love affair with “Pancit” (Noodles) since the Chinese introduced it to the Philippines Cuisine.  Different regions of the country have Pancit specialties that they proudly call their own.  Filipino Pancit dishes ranges from soupy, sticky to dry.  My two favourites from all of them are the Pancit Bihon and Pancit Malabon.  Pancit can be served as a snack or a main meal, always present during Filipino birthday celebrations as it symbolizes long life.

Talking about Pancit reminds me of my ignorance when I was still single, it took me a while to realize that the mung bean noodles (sotanghon) is totally different from thin rice noodles (bihon).  Every time I try to cook Pancit Bihon, I was wondering how come the noodles was more springy and it doesn’t break and definitely doesn’t look like the Pancit Bihon dishes I have eaten in the Philippines.  It was only then when I got married that Mr. H explained to me that Bihon noodles does exist for Pancit Bihon and I was using the wrong type of vermicelli noodles.

The Tribe’s favourite Pancit dish at the moment is this Pancit Canton that I’ve tweaked a little bit from the original recipe.  I found the recipe from the net years ago, no pictures, just the written recipe.  I was looking for the Pancit, my dad use to buy in Laguna, it was wrapped in banana leaves…still piping hot with assorted meats and quekiam slices.  The sauce was thick and it clings to the noodles, it has that hint of Chinese flavours.  This Pancit Canton recipe comes close to it and I hope you will like it also.

pancit canton noodles© BUSOG! SARAP! 2010

This is the Pancit Canton Noodles I use, as it doesn’t have that after taste (*I don’t particular fond of*) like the rest of the pancit canton noodles in the market.  Some of them have that old cardboard after taste???  Or maybe its just me.


Busog! Sarap! PANCIT CANTON adapted from Jenny's Crispy Canton Recipe


2 tbspn cooking oil

1 tspn garlic, crushed

1 medium onion, cubed

1 carrot, flowerets

1 red capsicum, strips

2 bunches petchay (pak choy), trimmed

6-8 fish or squid balls, sliced

250g pork belly, sliced thinly

drizzle of kecap manis/sweet thick soy sauce

2x packets Pancit Canton Noodles (227g)


2 cups pork or chicken stock
2 tbspn soy sauce
1/2 tspn chinese 5 spice powder
1/4 tspn ground pepper
1 tbspn cornstarch
2 tbspn rice wine
1 tspn sesame oil

*used U.S Measuring Cups & Spoons

 pancit canton prep ingredients© BUSOG! SARAP! 2010



p.canton sauted ing.© BUSOG! SARAP! 2010

~  Heat oil in a large wok, sauté garlic & onion, add pork slices & stir fry for a few minutes then finally add fish/squid ball slices, drizzle with kecap manis, toss ingredients till well combined.  Add vegetables and cook till it looks blanched but still crispy, remove and set aside.

p.canton sauce© BUSOG! SARAP! 2010

~  In a bowl combine the last 7 ingredients, make sure the cornstarch is completely dissolved.  Pour sauce slurry into the wok and bring to boil and let it simmer till it is slightly thickened, stirring occasionally.

p.canton sauce w rest of ing.© BUSOG! SARAP! 2010

~  Combine the stir fry mixture to the sauce and simmer for 30 seconds.

 p.canton mixed© BUSOG! SARAP! 2010

~  Break Canton noodles slightly and add to the simmering sauce.  In medium heat, toss noodles for a couple of minutes till noodles are cooked but not mushy, most of the sauce will stick to the noodles.  Keep stirring so that sauce gets evenly distributed and to avoid burnt bits on the bottom of the wok.  Best serve, freshly cooked!



  • I cook my Pancit Canton till all the dry bits of the uncooked noodles are coated with sauce, they get very pliable but not mushy (*I don’t like mushy Pancit Canton*).  Approximately 5-10 minutes.
  • You might think the uncooked noodles is a lot when you add it but don’t worry, it will slowly deflate once cooked.
  • This recipe is good for 6-8 people.
  • Filipino love to squeeze a piece of calamansi on their pancit, a small piece of lemon will do the trick too.


  1. wow delicious! That wok full of pancit canton is calling me, I need to cook up a batch of this! :)
    And it's not just you, some brands of pancit canton have that cardboard taste, seems like the Excellent brand really is the best.

  2. OOhh yummy! Your version of Pancit Canton looks so delicious! I have to use that brand of noodles next time I make it :)

  3. I like how you cut the carrots. I haven't had squid balls for so long. Great recipes.

  4. Anonymous25.5.10

    Thank you for the tips at the end of the post! Your particular recipe I really like - why? the squid balls! I LOVE squid balls.

  5. I love how it's pack full of ingredients. Nice one!

  6. your pancit canton is mouth-watering..squid balls, pechay and bellpeppers, I'll try that veggie combo next time.

    I like your wok! :)

  7. donuts4ever1.6.10

    what a beeeeeeeeeeautiful morning cusinera!!!!!:DDD wowowow!! i gotta try this asap!!!

  8. I entered this site by chance, but I found very interesting. A greeting to all the people who visit this page.

  9. Yummy :D Grabe I miss mom's pancit.

  10. Thank you for using our Excellent Brand Pancit Canton this is really awesome. And i just want to promote more if you have noodles business, we need distributors, and exporters email us at or we are the only exclusive Excellent Brand Noodle Manufacturer based here in the Philippines.

  11. Really Really nice thing to know that around the world Excellent Brand Noodles has become popular

  12. Anonymous12.8.10

    Ang Sarap mmmm...

  13. @Emil~ glad that you have visited my humble food blog, your Excellent Brand Pancit Canton and also the Bihon are the best in my opinion and I highly recommend it to anyone (ps. to other people, no I didn't get paid saying that, I bought the noodles from a Brisbane Filipino shop;P).

  14. @cusinera - you cook, photograph, blog everything great i'll be following every food you post in your blog more power and more tips thanks CUSINERA

  15. Useful links for Excellent Brand Noodles

  16. Anonymous13.5.13

    very good............. the only thing na chinese tasting i hav researched here....................thank you.

  17. Anonymous30.8.13

    Thank you. I ran into the exact noodles recently in an unusual place, and wanted to know how to cook them properly. This recipe looks very good. :)


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