Pancit Canton Chinese Style

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

This recipe is my version of my favorite Pancit Canton Chinese Style from Maxim's restaurant, which is a cross between pancit canton and chopsuey.

Ideally, this would be perfect served on a special occasion because it has a ton of ingredients, ranging from chicken, to seafoods, vegetables and a very thick, rich sauce, which feels like eating pancit and chopsuey.

However,  you could put together any left-over uncooked meat and mild-tasting vegetables in your refrigerator,  saute them real fast and serve as dinner any day of the week.


  • Pancit Canton noodles
  • Chicken Liver
  • Chicken
  • Shrimps
  • Squid
  • Squid Balls
  • Quail Eggs
  • Snow Peas
  • Bell peppers
  • Chinese Cabbage
  • Oyster Sauce
  • Sesame Oil
  • Knorr Shrimp cubes


  • Carrots
  • Garlic
  • Onion
  • Cornstarch
  • Ground Pepper
  • Cooking Oil


  • 400 grams Pancit Canton noodles

  • 100 grams Chicken Liver (cubed)
  • 100 grams Chicken (boiled, cut into strips)
  • 100 grams Shrimps (deveined)
  • 100 grams Squid (chopped)
  • 1 cup Squid Balls
  • 20 pieces Quail Eggs

  • 100 grams Snow peas (sitsaro)
  • 2 pieces Bell peppers (red and green )
  • 1 piece Carrots (cut in flowerette)
  • 100 grams Chinese Cabbage  (sliced)

  • 5 cloves Garlic, minced
  • 1 piece Onion, chopped
  • Cooking oil for sauteing

  • 2 tablespoon Soy Sauce
  • 4 tablespoon Oyster Sauce
  • 2 pieces  Knorr shrimp cubes
  • 1 teaspoon Sesame oil
  • 1/2 teaspoon Ground pepper
  • 2 tablespoon Cornstarch, dissolved in 2 tablespoons water (slurry)
  • 1 cup Chicken Broth (from the boiled chicken)
  • 7 cups Water

1    Saute onion and garlic in oil.

2   Put in the meat and seafood ingredients and saute for 2 minute.

3   Add the vegetables and oyster sauce and cook for a minute.

Add just a a cup of chicken broth and bring to a boil, then add the quail eggs and half of the cornstarch slurry to thicken the sauce.

5   Remove the meat and the vegetables from the pan, leaving just the sauce.

6   Add the water, chicken broth, Knorr cubes, soy sauce and pepper, and bring to a boil.

7   Stir in the noodles and let it simmer until the sauce is reduced and absorbed by the noodles.

8   Put the rest of the cornstarch slurry to thicken the sauce, and drizzle the sesame oil.

9   Arrange on a platter and put the meat, vegetables and quail eggs on top.

10   Serve with lemon or calamansi slices.

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