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Pancit Canton with Chicken

Pronounced "pahn-set". Tender noodles stir-fried with a mixture of vegetables and marinated chicken. A simple, but flavorful staple of Filipino cuisine.

Pancit Canton with Chicken


For the marinade:

  • 1/4 cup soy sauce
  • 1 tablespoon ginger
  • 1 tablespoon sesame oil
  • 2 green onions, chopped
  • 1/4 teaspoon crushed red pepper

For the pancit:

  • 2 chicken breasts, cut into small pieces
  • 4 oz of pancit canton noodles
  • 4 tbsp of canola oil
  • 2 cloves of garlic, minced
  • 1 tsp of ginger
  • 1/2 lb of stir fry vegetables
  • 1 cup of cabbage
  • 6 tbsp of soy sauce
  • Salt and pepper to taste


  1. In a small bowl, combine all the ingredients of the marinade.
  2. Place the chicken into a sealable container or bag, then pour the marinade on to fully coat the chicken.
  3. Seal the container and leave it in the refrigerator for at least 4 hours. Overnight is better.
  4. When the chicken is fully marinated, prepare the noodles by soaking them in warm water until soft. Be sure to drain the water before using them.
  5. In a wok or frying pan, heat up 2 tbsp of canola oil on medium-high heat.
  6. Place the chicken in the oil and cook until finished. Set aside.
  7. Pour in the remaining 2 tbsp of canola oil in the pan and heat it up.
  8. When the oil is hot, add in the garlic and ginger, cooking until fragrant.
  9. Add in the stir-fry vegetables and cabbage, cooking them until soft.
  10. Bring back the chicken and pour in the soy sauce.
  11. Stir it all up and continue cooking the mixture for another minute.
  12. Add in the noodles, mixing them all up with the ingredients until the noodles soak up the liquids and become golden-brown in color.
  13. Continue cooking until the noodles are hot.

Quick Notes

You need to soak the noodles beforehand to soften them, since we're not cooking them beforehand as you would pasta. You just need to toss the dry noodles into a bowl and cover them with lukewarm water. It'll take around ten minutes to get them ready. Ideal time to start the other parts of the dish.

"Stir-fry vegetables" is subjective. I usually mean at least a combination of broccoli, carrots, and peppers.  You could add in snap peas, mushroom, water chestnuts, and/or baby corn if you wish.  In all honesty, I usually take a shortcut with a bag of frozen stir-fry vegetables.  If you go this route, make sure you defrost them first.

When you stir up noodles with the final dish, I've found it helps to use your spatula and maybe a spoon or second spatula as a "second hand". Makes it easier when you gently toss it like a salad.


This is entirely up to you. You can change up the vegetables, or try other meats if you wish, or no meat at all if you want to go vegetarian. Pancit is really more or less about tossing together ingredients at hand with the noodles to make an easy meal.

Tags: Filipino, pancit, chicken, stir-fry

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