Pancit Canton Guisado
Prep time
Cook time
Total time
Serves: 4
  • 1 pack Pansit Canton(approx. 250 grams egg noodles)
  • 4-5 ounces pork sliced thinly
  • 1 Chinese sausage sliced diagonally
  • 3 cloves garlic minced
  • 1 small onion sliced
  • ½ cup celery stick chopped
  • ½ cup green beans sliced diagonally
  • ½ cup carrot julienned
  • ½ cup cabbage sliced thinly
  • 3 tbsp. vegetable oil
  • 2-3 cups chicken stock or broth
  • 3 tbsp. soy sauce
  • 1 tsp fish sauce
  • salt and pepper to taste
  1. In a wok, heat 2 tbsp. oil and sauté garlic and onion then stir fry the sliced pork and cook till tender.
  2. Add the Chinese sausage, let it sweat and continue cooking for 2 minutes.
  3. Then add the green beans, carrot, celery and cabbage. Add the fish sauce. Stir fry with the meat for a minute. Do no overcook! Remove from the wok and set aside.
  4. In the same wok, boil the chicken broth. Add 1 tbsp. oil, calamansi juice, soy sauce and ¼ tsp ground pepper.
  5. Add the egg noodles, cook till the broth is absorbed by the noodles. If you want thicker sauce, combine 1 tbsp corn starch with 2 tbsp water and add it to broth when the broth is halfway absorbed by the noodles.
  6. Put more than half of the previously cooked meat and vegetables to the egg noodles and simmer for 1-2 minutes. Turn off heat.
  7. Transfer to a serving plate. Use the remaining cooked meat and vegetable as toppings.
  8. Serve while still hot.
You can add squid balls sliced thinly when stir frying the pork.
If you don't have fish sauce, replace it with salt-adjust to your taste.
Recipe by My Style Recipe at