Pancit Canton

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4 servings


Pancit Canton is another stir-fried noodle dish that is hearty, tasty and sure to be a favorite! There are hundreds, if not thousands of different versions of pancit, but this is one of the most popular crowd pleasers.

Recipe by: Jennifer Agliam Doria
Photos by: Emily Lavieri-Scull


Mga Sangkap

  • 1 tablespoon coconut oil (or other neutral tasting oil)
  • 1 pound soy curls (after rehydration), rehydrated in warm water or veggie stock and drained
  • 2 cloves garlic, finely chopped
  • 1 medium white onion, chopped
  • 8 ounces fresh canton noodles
  • 1½ cups of mixed vegetables such as green beans, celery, carrots, cabbage, cut julienne
  • 1–2 tablespoons toyo or liquid aminos
  • Kalamansi wedges


Hakbang 1

In a wok or large pot, add oil and sauté the soy curls until browned, then set aside.

Hakbang 2

Cook the garlic and onion for two minutes. Add salt and pepper. Add the vegetables and cook for 3–4 minutes. The vegetables should still have a crispness to them.

Hakbang 3

Add the soy curls, then the noodles and sauce, stirring to incorporate all the ingredients together. Cook for an additional 4 minutes. Salt and pepper to taste.

Hakbang 4

Plate and serve with kalamansi wedges.


If you are not able to find fresh canton noodles, you can rehydrate dried canton noodles in warm water or vegetable broth.