Saucy Pancit Canton

Saucy Pancit Canton is a type of stir fried noodle dish served with prawns, pork and vegetables on a bed of thick sauce. It lies somewhere between a normal Pancit Canton and Lomi where it’s not that soup nor it’s not that dry, it contains enough sauce just to bring all of those wonderful flavours.

When I was young there was a panciteria near the place we live in that prepares pancit the saucy way, that was many years before the Saucy Mi brand came out. My mom loves buying from there and it was always matched with Lechon Manok which is bought beside that shop, it was one of our regular lazy Sunday meals. Since then I got used to it hence I was not a real fan of the dry Pancit Canton, the sauce makes it less oily and it brings so much flavour to the dish.

Today I am craving for some so I will be making the same saucy noodles that panceteria used to make.

Saucy Pancit Canton
Prep time
Cook time
Total time
Serves: 6
  • 500 grams fresh yellow noodles
  • 150 g pork, thinly sliced
  • 3 pcs kani, sliced
  • 4 pcs shiitake, sliced
  • 15 pcs prawns
  • 1 large carrot, julienned
  • 3 stalks spring onions, sliced
  • 3 cups prawn juice, from pounded prawn shells and heads in water
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 2 small shallots, sliced
  • 6 cloves garlic, minced
  • oil
  • fish sauce
  • freshly ground black pepper
  • lemon wedges or calamansi
  1. Prepare fresh yellow noodles by soaking it in boiling water for a minute. Drain, rinse with cold running water then set aside.
  2. Place wok in a high heat, add oil, and once hot add pork then stir fry for 2 minutes. Remove from wok then set it aside.
  3. Add more oil if needed then sauté the shallots and garlic, add the carrots and spring onions stir fry for a minute.
  4. Mix the cornstarch, prawn juice, soy sauce, oyster sauce and hoisin sauce, pour it into the wok. Bring to a boil and let the sauce thicken.
  5. Add the noodles and prawns, let the noodles absorb the liquid and cook for 2 minutes in high heat.
  6. Add the pork back in, then season with freshly ground black pepper and fish sauce.
  7. Place in a serving platter together with lemon wedges or calamansi slices.



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