Filipino Pancit Canton with Seafood is a special noodle dish that is quick, easy, and tasty. This is one of Filipino's favorite recipes that's loaded with plump shrimp, tender squid and octopus, and tender-crisp vegetables for everybody who loves noodles and seafood.
Have you tried the instant pancit canton where all the seasoning is in one small packet and you boil the instant noodles for just a few minutes? It was one of my favorites when I was in college because it is quick and easy for a student who is too lazy to cook.
But you can make pancit canton better than instant noodles which are full of food additives. This recipe is delicious when you cook it from scratch just like my Pancit Bihon. Let's start!
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Ingredients
- Pancit Canton Noodles: Flour Stick Pancit Canton is what my mom normally uses in the Philippines. I use fresh egg noodles from the Asian store for this recipe and it is as good as my mom's. You can find them in the refrigerated noodle section of your Asian Stores such as Seafood City and Hmart.
- Seafood: Seafood enhances both taste and texture, resulting in a perfect flavor combination. Commonly used seafood ingredients include shrimp, squid, octopus, mussels, clams, crabs, or even a combination of different types of seafood. Fresh or frozen seafood is good but be sure to defrost them when they are frozen. These oceanic delights infuse their natural brininess into the dish while complementing other ingredients.
- Vegetables: Vegetables add crunchy texture and vibrant color to this stir-fry noodle dish. I love using carrots and cabbage but you can also use green beans, bell peppers, celery, and any of your favorite stir-fry veggies.
- Aromatics: Onion and garlic always add delicious and aromatic flavors that elevate the dish.
- Seasonings: For most pancit recipes, soy sauce, oyster sauce, and black pepper are my favorite main seasonings that enhance the overall flavor of the dish. Soy sauce gives a savory and salty flavor while oyster sauce from oyster extract provides an umami and a little bit of sweet taste.
Instructions
Step 1. In a pot, bring 5-6 cups of water to a boil and cook the noodles for 2 minutes. Drain the water and set it aside. Skip this step if you are using flour stick pancit canton noodles.
Step 2. Preheat your wok over medium heat. Add cooking oil and saute the onions and garlic until translucent.
Step 3. Add your seafood mix - shrimp, squid, octopus, and imitation crabs. Stir fry for a minute or until your shrimp and squid turn opaque.
Step 4. Add the shredded cabbage and julienned carrots. Stir-fry for 3 minutes over high heat.
Step 5. Add the noodles, oyster sauce, soy sauce, and black pepper. Stir everything until well combined and cook for a few minutes or until the noodles are heated thoroughly.
Taste and adjust the seasoning according to your preference.
Helpful Tips
- If you are using dry pancit canton noodles (flour stick noodles), you need to cook them in liquid. For 16 ounces of noodles, start by adding 1-2 cups of water. The dry noodles will absorb the liquid while cooking. Be sure to keep an eye while cooking. Add more liquid when needed.
- Be sure not to overcook the seafood so they don't turn rubbery and dry. I just stir-fry them for a minute then add my colorful vegetables next.
- Stir-fry the vegetables in high heat and don't cook them for too long to avoid them from turning soggy. When you cook them in high heat for a short time, they will retain their texture, color, and nutrients.
- You can add fish balls and kikiam to substitute the seafood or add both to make this dish extra special.
Storage and Reheating Tips
- Storage: Store your leftovers in a container in the fridge for up to 5 days. Leftover pancit tastes better the next day when all the ingredients are well-blended together.
- Reheating: Reheat your dish in a saucepan over medium heat. Stir while reheating until warm thoroughly. You can also use your microwave for a faster method. Transfer your noodles to a plate and microwave for 30 seconds to a minute or until warm through.
Pancit Canton
The Philippines is widely known for its diverse and delicious culinary offerings. Among the popular dishes, Pancit Canton stands out as a flavorful noodle dish that satisfies your cravings. While Pancit Canton can be prepared in various ways, adding seafood to this already delightful dish takes it to the next level of pleasure.
Pancit Canton has Chinese origins but has been embraced by Filipinos over centuries. It was introduced to the Philippines during the Chinese trading era and quickly became a staple in Filipino cuisine. "Canton" refers to Guangzhou (formerly spelled as Canton), a city in Southern China where these noodles are believed to have originated.
You will always find Pancit dishes on special occasions such as birthdays. Filipinos believe that pancit brings a long life for a birthday celebrant. Although you can cook these easy canton noodles anytime you want or when you crave special pancit with lots of seafood. Don't forget to drizzle calamansi or lemon juice before serving when its available.
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Filipino Pancit Canton with Seafood
Equipment
Ingredients
- 16 ounces fresh egg noodles
- 2 tablespoons cooking oil
- 1 medium yellow onion sliced moon shape
- 4 cloves garlic minced
- 10 large shrimps
- ½ pound squid
- ½ pound octopus
- ¼ pound imitation crab
- 4 cups cabbage shredded
- 1 cup carrot julienned
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon black pepper
Instructions
- If using fresh noodles: In a pot, bring 5-6 cups of water to a boil and cook the noodles for 2 minutes. Drain the water and set it aside.
- Preheat your wok over medium heat. Add cooking oil and saute the onions and garlic until translucent.
- Add your seafood mix - shrimp, squid, octopus, and imitation crab. Stir fry for a minute or until your shrimp turn pink.
- Add the shredded cabbage and julienned carrots. Stir-fry for 3 minutes.
- Add the noodles, oyster sauce, soy sauce, and black pepper. Stir everything until well combined and cook for a few minutes. Taste and adjust the seasoning accordingly.
Notes
Notes
- If you are using dry pancit canton noodles (flour stick noodles), you need to cook them in liquid. For 16 ounces of dry noodles, start by adding 1-2 cups of water. The dry noodles will absorb the liquid while cooking. Be sure to keep an eye while cooking. Add more liquid when needed.
- Be sure not to overcook the seafood so they don't turn rubbery and dry. I just stir-fry them for a minute then add my colorful vegetables next.
- Stir-fry the vegetables in high heat and don't cook them for too long to avoid them from turning soggy. When you cook them in high heat for a short time, they will retain their texture, color, and nutrients.
- You can add fish balls and kikiam to substitute the seafood or add both to make this dish extra special.
Jomelyn
This recipe is so delicious and easy to make for everyday and special occasions. I make it often, you should try it too!