Saucy Pancit Canton

Add a flavorful sauce to the classic egg noodle stir-fry.

Cooking Time: 11 mins

Serves: 5-7

Main Ingredients: Noodles

Cooking Style: Stir-fried

Collection: Oyster Sauce

Difficulty: Intermediate

Watch: Saucy Pancit Canton


  1. Blanch the Pancit Canton noodles: Plunge 250g noodles into 6 cups (1.5 L) boiling water. Separate noodles with fork while cooking for 1 minute. Drain in a colander. Set aside.
  2. Heat oil in a pan. Saute onions until translucent. Add mushrooms and cook for 1 minute. Add broccoli, carrots, and bell pepper. Stir fry for another minute until vegetables are just half cooked.
  3. Add Mama Sita’s Oyster Sauce, water. Mix well, cover and simmer.
  4. Stir in the dissolved cornstarch. When the sauce thickens, add in the blanched pancit canton. Simmer for another minute.
  5. Serve hot.





½ cup

125 ml

Mama Sita’s Oyster Sauce

1 pack

250 g

Pancit canton (Chinese egg noodles), raw

6 cups

1.5 L

Water, boiling

2 tbsp

30 ml


1 pc

40 g

Onions, chopped

6 pcs

60 g

Mushrooms (button or shiitake) , sliced

½ cup

120 g

Broccoli, cut into small florets

1 pc

120 g

Carrots, sliced

1 cup

120 g

Red bell peppers, cut into 1-inch cubes

2½ cups

625 ml


3 tbsp

20 g

Cornstarch, dissolved in 1 tbsp (15 ml) of water

See Also:

Oyster Sauce
Cooking Style: Stir-fried