Pancit Canton (Lo Mein)

Pancit Canton, or Lo Mein in Chinese, is one of many great and popular Filipino dishes across the country. Pancit canton is one of the many pancit/pansit variations in the Philippines, and is prepared similarly to other noodle recipes such as pansit bihon and sotanghon among others. When making pancit canton, aside from chicken and sausage, one of my other typical main ingredients is shrimp, but this time I deliberately omitted it.


  • 4 tbsp. vegetable oil, divided
  • 1 lb. pork shoulder, thinly sliced
  • 1 boneless chicken breast, thinly sliced
  • 4 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 1 cup thinly sliced sausage
  • ½ red bell pepper, thinly sliced
  • 2 cups chopped or shredded cabbage
  • 2 carrots, peeled and julienned
  • 1 cup julienned green beans
  • 1 cup snow peas
  • 4 tablespoons low-sodium soy sauce
  • 4 cups no-salt-added chicken broth
  • 1 tablespoon granulated sugar
  • 1 pkg (1 lb.) flour stick/pancit canton noodles
  • Salt and ground black pepper to taste
  • 2 tablespoons thinly chopped green onions
  • 1 fresh lemon, cut into wedges


Heat 2 tablespoons of the vegetable oil in a large wok or large pan over medium-high heat. Add pork, chicken and shrimp, and cook until the pork and chicken begin to turn lightly brown, about 5 minutes. Remove from wok and set aside. Add the remaining 2 tablespoons vegetable oil to the same pan. Add garlic and onions and sauté for 2 minutes. Add sausage and bell pepper, and cook for 2 minutes. Stir in cabbage, carrots, green beans, snow peas and the sautéed pork-chicken-shrimps. Add soy sauce, broth and sugar, and cook for 5 minutes. Add noodles and gently mix to prevent them from breaking. Continue cooking vegetables are cooked but still crips, or until liquid is absorbed and noodles are done, about 10 to 12 minutes. Season with salt and black pepper to taste. Adjust the flavor if necessary. Remove from heat. Transfer to a serving platter and garnish with green onions and lemon wedges!



Thanks for dropping by, please enjoy!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s