To celebrate another year in my life, I cooked Pancit Bihon and Canton noodles which symbolize long life and prosperity. This flavorful noodle dish is a crowd-pleaser for birthdays, new year, and for everyday meals.
What are pancit bihon and canton?
Pancit bihon and canton are a combination of the canton (flour stick) and pancit bihon (rice noodles). This Filipino's favorite noodles can be cooked separately but making one dish with two different noodles is better. Check out my pancit bihon recipe to make. These two yummy noodles are all-time favorite noodles of many Filipinos, myself included
If you want to learn more pancit recipes, check out my:
- Pancit Bihon Recipe
- Pancit Palabok Jollibee Style Recipe
- Pancit Lomi Recipe
- Meatless Pancit Recipe
- Pancit Lomi Recipe
- Pancit Miki Recipe
- Pancit Mami Recipe
These are the main ingredients in making this festive Filipino noodle dish. Refer to the recipe box below to check for the full measurements.
- Pancit Canton - This is a type of flour stick noodle that is color yellow and thicker than pancit bihon. You can find this at Asian Supermarkets.
- Pancit Bihon - It is a type of rice noodle that thin in size and color is white. Bihon is accessible in most Asian Supermarkets.
- Soy Sauce - This seasoning will enhance the flavor and color of the noodles.
- Vegetables - The best thing about pancit is you can add almost all your favorite veggies for stir-fry dishes. Some of my favorites are cabbage and carrots because they are healthy, crunchy, and affordable.
- Onion and Garlic - These two aromatics are always present and essential in cooking the best pancit.
In a saucepan, cook the shrimp in about 6 cups of boiling water until the shrimp turn opaque in color. Take out the shrimp and allow it to cool. Remove the skin and tail, and set aside for topping. Save the water to cook the noodles.
In a large wok or skillet over medium heat, saute onion and garlic until translucent. Add chicken, sprinkle salt and black pepper and cook until the chicken turns light in color.
Add soy sauce, shrimp broth or water, carrots, and pancit bihon (rice noodles). Cook on medium heat, and leave untouched until the bihon softens, then stir to mix well.
Toss napa cabbage, bell pepper, and pancit canton noodles, cover with a lid, and leave untouched until pancit canton has softened a little bit, about 3-5 minutes, then stir everything until well combined.
Add more water, ¼ cup at a time, if needed and if all the water has evaporated already. Adjust the seasoning with salt and pepper accordingly. Turn off the heat. Serve with a garnish of green onions and a slice of lemon, and enjoy.
- Use a larger skillet or wok when cooking this pancit bihon and canton noodles because it is easier to stir all the ingredients with spacious cookware.
- You can add almost any vegetables of your choice, including frozen veggies and your leftovers. When using leftover vegetables, add them at the very end of cooking. Stir and adjust the seasoning with extra soy sauce, fish sauce, or salt.
- Chopping the veggies in the same size keeps them evenly cooked.
- Since this is a party-pleaser dish, double up this yummy pancit recipe if you are cooking for a bigger crowd.
- The pancit bihon and pancit canton noodles can be found in Asian Stores if you live abroad. In the Philippines, you can find it in almost all stores nationwide.
Storage and Reheating
- Storage: Allow the dish to cool down and transfer the leftovers to a large container with a lid for up to 5 days.
- Reheat: To reheat this, transfer it into a saucepan with a splash of water if needed. Stir and heat on the stovetop until thoroughly warm. You can also use a microwave to reheat it.
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Pancit Bihon and Canton Recipe
- 8 ounces pancit canton
- 8 ounces pancit bihon
- 2 tablespoons cooking oil any neutral-tasting oil
- 1 medium yellow onion chopped dice
- 4 cloves garlic minced
- 1 pound chicken thigh or chicken breast
- 12 pieces large shrimp
- 6 cups shrimp stock or chicken broth
- ¼ cup soy sauce
- 1 large carrot sliced like matchstick
- 5 cups napa cabbage chopped in bite size
- 1 medium bell pepper sliced like matchstick
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- In a saucepan, cook the shrimp in about 6 cups of boiling water until the shrimp turn opaque in color. Take out the shrimp and allow it to cool. Remove the skin and tail, and set aside for topping. Save the water to cook the noodles.
- In a large wok or skillet over medium heat, add oil and saute onion and garlic until translucent. Add chicken, sprinkle salt and black pepper and cook until the chicken turns light in color.
- Add soy sauce, chicken broth or water, carrots, and pancit bihon. Cook on medium heat, and leave untouched until the bihon softens.
- Toss napa cabbage, bell pepper, and pancit canton noodles and cook for 3-5 minutes or until canton noodles are cooked through.
- Add more water, ¼ cup at a time, if all the water evaporates already. Adjust the seasoning with salt and pepper accordingly. Turn off the heat. Serve, garnish with green onions and a slice of lemon and enjoy.