Name: Pancit Canton
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 1 lb canton noodles (egg noodles); 1/2 lb pork belly, thinly sliced; 1/2 lb shrimp, peeled and deveined; 3 cloves garlic, minced; 1 medium onion, sliced; 2 cups cabbage, shredded; 1 cup green beans, cut into 1-inch pieces; 1 cup carrots, julienned; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 cup chicken broth; 2 tbsp vegetable oil; Calamansi or lime wedges for serving; Green onions for garnish

A Filipino stir-fried egg noodle dish loaded with vegetables, meat, and the bright tang of calamansi — the noodle of birthdays and long life.

The Cultural Story

In Filipino culture, noodles mean long life. You do not cut them. You do not rush them. Pancit Canton appears at every birthday table — a promise made in carbohydrates that the celebrant will live to see another candle. The dish arrived with Chinese traders centuries ago, absorbed into Filipino kitchens so thoroughly that it became the national comfort food. Each province has its own version: some add shrimp, some use pork, some throw in quail eggs. What unites every version is the squeeze of calamansi at the end — that small citrus globe native to the Philippines that brightens the entire bowl. It is the Filipino lemon, smaller and rounder, tasting like someone crossed lime with mandarin and sunlight. Pancit Canton feeds parties, wakes, and quiet weeknights equally. It is the dish Filipino mothers make when they do not know what else to make, which means it is the dish that tastes most like home.

Ingredients

1 lb canton noodles (egg noodles)
1/2 lb pork belly, thinly sliced
1/2 lb shrimp, peeled and deveined
3 cloves garlic, minced
1 medium onion, sliced
2 cups cabbage, shredded
1 cup green beans, cut into 1-inch pieces
1 cup carrots, julienned
3 tbsp soy sauce
2 tbsp oyster sauce
1 cup chicken broth
2 tbsp vegetable oil
Calamansi or lime wedges for serving
Green onions for garnish

Instructions

1Soak canton noodles in warm water for 5 minutes to soften slightly. Drain and set aside.
2Heat oil in a large wok over high heat. Sauté garlic and onion until fragrant, about 1 minute.
3Add pork belly and cook until lightly browned, 3-4 minutes. Add shrimp and cook until pink.
4Add carrots and green beans; stir-fry 2 minutes. Add cabbage and toss another minute.
5Push vegetables to the side. Add noodles to the center. Pour in soy sauce, oyster sauce, and chicken broth.
6Toss everything together vigorously until noodles absorb the liquid and are tender, about 3-4 minutes. Add more broth if dry.
7Transfer to a platter. Top with green onions. Serve with calamansi halves — squeeze generously before eating.

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