Traditional Filipino Pancit

Traditional Filipino Pancit

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 2 to 4 servings
Yield: 6 cups
Nutrition Facts (per serving)
247 Calories
16g Fat
15g Carbs
12g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 247
% Daily Value*
Total Fat 16g 20%
Saturated Fat 1g 7%
Cholesterol 80mg 27%
Sodium 1817mg 79%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 12g
Vitamin C 24mg 119%
Calcium 77mg 6%
Iron 1mg 6%
Potassium 345mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pancit is both the name of the dish and also one of the ingredients. Pancit is the word for "noodles" and there are different types of pancit, with pancit Canton—egg noodles, pancit Bihon—rice noodles and pancit Miki—thick egg noodles.

This recipe is using the Canton, the egg noodles as they are the easiest to work with and ones which are possibly the most familiar. An excellent Asian supermarket will sell the Pancit but be aware that pancit Canton can also be instant noodles already spiced and ready to eat. Look for a packet of plain dried noodles and if you can't find them, then use Chinese egg noodles the thickness of fresh spaghetti.

As with most noodle dishes, the vegetables are stir-fried quickly to retain all the goodness, color, and snap, that is the same here. You choose what you like, but traditionally there will be sliced cabbage, thin slivers of carrots, bell peppers, and onions as a starting point. 

Make traditional pancit with meats (pork is very popular), shrimp or only vegetables; the method is the same except the cooking times will be longer for the meat.

Learn what foods you need to stock your pantry with to cook Filipino recipes.


  • 4 tablespoons vegetable oil

  • 2 cups mixed vegetables, chopped

  • 1 medium onion, thinly sliced

  • 2 cloves garlic, minced

  • 1/2 teaspoon minced ginger

  • 1 cup (about 12 ounces) medium shrimp, peeled and deveined

  • 2 1/2 cups chicken broth

  • 8 ounces dried Pancit Canton noodles, or chow mein noodles

  • 2 tablespoons soy sauce

  • 1 tablespoon fish sauce

  • Chopped cilantro, for garnish

Steps to Make It

  1. Gather the ingredients.

    Traditional Filipino Pancit ingredients

    The Spruce / Eric Kleinberg

  2. Heat the oil in a large wok or deep, heavy skillet. Add the chopped vegetables and onion, wok fry for three minutes over high heat.

    vegetables in a wok

    The Spruce / Eric Kleinberg

  3. Add the garlic and fry for one minute more. 

    garlic and vegetables in a wok

    The Spruce / Eric Kleinberg

  4. Add the ginger and the shrimp and continue to stir-fry until the shrimp have turned pink and are cooked through, this will only take a few minutes. 

    shrimp and vegetable mixture in a wok

    The Spruce / Eric Kleinberg

  5. Add the broth and bring to a boil, then add the pancit canton noodles. Stir gently to help soften the noodles, once softened reduce the heat and cook for five minutes for the noodles to soak up the broth.

    Traditional Filipino Pancit cooking in a wok

    The Spruce / Eric Kleinberg

  6. Finally, when the noodles are cooked and the broth well-reduced, add the soy and the fish sauce, taste and adjust with more of either depending on your taste. 

    Traditional Filipino Pancit cooking in a wok

    The Spruce / Eric Kleinberg

  7. Serve the cooked pancit in large, warmed bowls, spoon out the noodles, shrimp and vegetables then spoon over the broth. Garnish with finely chopped cilantro if you wish.

    Traditional Filipino Pancit in bowls

    The Spruce / Eric Kleinberg


  • The quickest way to vary the pancit recipe is to change the vegetables, or the meat, fish, or noodles. The method though is similar for all, a stir-fry of vegetables, meats or fish and a tasty broth to cook it in.
  • Filipinos often serve pancit canton with fresh calamansi, which is a citrus hybrid. If you can't find calamansi, try a squeeze of lemon or lime.

Recipe Variations

  • Add tiny cubes of pork or beef rather than shrimp, or slivers of chicken breast. Switch out the shrimp for crab, lobster meat or any meaty fish chopped into small pieces; these will not be authentic recipes but will still taste good. 
  • Vegetarian Pancit Canton: Omit the shrimp and use an extra cup or two of vegetables or extra cabbage. Replace the fish sauce with coconut aminos or extra soy sauce.
  • Serve the pancit with sliced hard boiled eggs.

How To Store

  • Refrigerate leftover pancit in the refrigerator for 3 to 4 days.
  • This pancit is similar to Chinese chow mein, and it freezes well. Freeze leftover pancit canton in zip-close freezer bags or airtight container for up to 3 months. Defrost frozen pancit in the refrigerator overnight.
  • Reheat pancit in a wok or skillet in a small amount of oil. Stir-fry until the pancit is hot, or at least 165 F, the minimum safe temperature for leftovers.

What Is The Difference Between Pancit Canton and Pancit Bihon?

The difference is in the type of noodle used in the dish. Pancit canton is made with egg noodles, which are similar to spaghetti in shape, while pancit bihon is made with thin, translucent rice noodles.