Bagnet Pancit Canton

Can you call yourself a true Filipino foodie unless you’ve tried pancit canton? This dish is virtually as common in Filipino households as a big bowl of white rice, whether sauce or dry, meaty or vegetable-heavy. If you haven’t had pancit, it’s not for a lack of possibilities; pancit is a regular guest at any celebration, from the most cheerful to the most solemn. For decades, Filipinos have enjoyed the combination of tossed noodles and fresh, crisp vegetables. And, because to its numerous iterations over the years, there is a version for everyone.

This pancit canton recipe we’ll be working on today uses the same ingredients as your typical dish. Carrots, cabbage, snow peas, and bell peppers are just a few of the ingredients that go into making pancit a delectable dish. Pancit canton is an unquestionable classic since it is flavorful and complex in both taste and texture. The only thing this dish is missing is a great, substantial protein! Shrimp is a fantastic component to include in your pancit canton. But why not boost the ante and throw in your remaining bagnet?

What is bagnet?

The delectable bagnet is crunchy, deep fried, and golden bliss. Take one bite and you’ll be amazed at how extremely crispy the exterior can be while also falling in love with the delicious meat. Bagnet is popular at family gatherings where carnivores young and old enjoy this scrumptious, meaty delight. It is usually served with bagoong monamon.

Bagnet is deep-fried pork belly that is frequently double-fried. To achieve optimum tenderness, the first step in making the perfect bagnet is always to boil it. Then, deep fried it twice gives it that desired crispy finish. There’s no turning back once you pair this with your pancit canton; you’ll have discovered a new dynamic pairing you won’t be able to get enough of!Bagnet, like many of our favorite foods, can be attributed to the Ilocos region. Many people travel to the north to enjoy the crunchy, delicious delicacy known locally as “chicharon” in Ilocano. Bagnet has the right blend of soft and crisp; each bite is a feast of flavors and textures!

Of course, bagnet isn’t the only meal made with juicy pig that Filipinos like.Pork belly, in particular, is a popular ingredient. It can easily become the star of your culinary show if you add it to anything. Pork belly is as adaptable as it is wonderful, whether you incorporate it into your favorite liempo or your breakfast bacon. In fact, one of its most popular variations, lechon kawali, goes well with pancit canton!

Your thick, meaty bagnet slices will go perfectly with a savory pancit canton. This flavorful and dynamic dish will win the hearts of many — whether at a large gathering or a small gathering with loved ones. Continue reading to learn how to make this delicious dish in the comfort of your own home!

Let’s make some Bagnet Pancit Canton together!

It’s simple to make Banget Pancit Canton! Because we’re assuming you’re using bagnet leftovers, this recipe focuses on the pancit canton. You can find instructions for making your own bagnet here.

Begin by making your thick and tasty egg noodles for your pancit canton. In a cooking pot, bring 6 cups of water to a boil, adding Knorr Pork Cube for flavor. Once the cube has been diluted, add the egg noodles to the pot. Continue to cook your pancit canton noodles until they’ve softened but aren’t mushy. Set them aside once you’re satisfied with the texture you’ve achieved and prepare another pot.

In the same pot, heat 3 tablespoons of oil and sauté your onions and garlic. Toss in your vegetables, which should include carrots, cabbages, snow peas, bell peppers, and parsley. Your mushrooms should be added at this point as well. Cook for about 30 seconds before adding your shrimp. Toss and cook your pancit’s ingredients until the shrimp turns a nice orange color. Then add your Napa cabbage, soy sauce, oyster sauce, and 1/4 cup water. This will enhance the flavor of your pancit canton.

Return your egg noodles to the pot after tossing and cooking for 1 minute. Toss all of your ingredients together and thoroughly blend them. Before seasoning with ground black pepper, coat all of your noodles with a savory sauce. Don’t forget to top your dish with delectable bagnet slices for extra flavor!

Bagnet Pancit Canton

Your pancit canton is ready to eat, warm and fragrant! Serve it hot and enjoy it with the rest of your family. Tell us what you think of this filling Filipino favorite!


  • 1 lb. bagnet sliced
  • 12 shrimp cleaned
  • 8 Shiitake mushroom sliced in half
  • 1 carrot Julienne
  • ½ head cabbage chopped
  • 2 leaves Napa cabbage sliced
  • 12 snow peas
  • 1 red bell pepper julienne
  • 1 green bell pepper julienne
  • 2 tablespoons parsley minced
  • 1 onion thinly sliced
  • 5 cloves garlic crushed
  • ¼ cup soy sauce
  • 2 tablespoons oyster sauce
  • ¼ cup water
  • 3 tablespoons cooking oil
  • Ground black pepper to taste

Noodle Ingredients:

  • ½ lb. Egg noodles pancit canton
  • 1 Knorr Pork Cube
  • 6 cups water


  • Prepare the egg noodles by boiling 6 cups of water in a cooking pot. Add Knorr Pork Cube. Stir until diluted. Put the egg noodles into the pot and toss. Continue cooking until the noodles are soft but not mushy. Set aside.
  • Heat oil in a clean pot. Sauté onion and garlic.
  • Once the onion softens, add mushrooms, carrot, cabbage, snow peas, bell peppers and parsley. Cook for 30 seconds.
  • Add shrimp. Toss and cook until the shrimp turns orange in color.
  • Add Napa cabbage, soy sauce, oyster sauce, and ¼ cup water. Toss and cook for 1 minute.
  • Put the egg noodles back into the pot. Toss until all the ingredients are well blended.
  • Season with ground black pepper and top with bagnet slices.
  • Serve warm. Share and enjoy!

Nutrition Information

Calories: 370kcal (19%) Carbohydrates: 40g (13%) Protein: 23g (46%) Fat: 13g (20%) Saturated Fat: 3g (15%) Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 0.1g Cholesterol: 77mg (26%) Sodium: 959mg (40%) Potassium: 739mg (21%) Fiber: 5g (20%) Sugar: 7g (8%) Vitamin A: 2655IU (53%) Vitamin C: 77mg (93%) Calcium: 92mg (9%) Iron: 3mg (17%)


What is Pancit Canton?

Pancit Canton is a popular Filipino stir-fried noodle dish. It typically features egg noodles, a variety of vegetables, and a protein source (often chicken, pork, or shrimp).

What are the essential ingredients for Pancit Canton?

Key ingredients include egg noodles, soy sauce, vegetables (such as carrots, cabbage, and bell peppers), and your choice of protein. Seasonings like garlic and onions are also commonly used.

Is Pancit Canton different from Pancit Malabon or Pancit Cantonese?

Yes, they are different dishes. Pancit Canton is a Filipino dish with stir-fried egg noodles, while Pancit Malabon is a Filipino noodle dish with thick rice noodles and a seafood-based sauce. Pancit Cantonese is a Chinese dish, not native to the Philippines, and features Cantonese-style stir-fried noodles.

Can I make Pancit Canton with different ingredients or dietary restrictions?

Yes, Pancit Canton is versatile, and you can adjust the ingredients and seasonings to suit your dietary preferences. For example, you can make a vegetarian version or use gluten-free noodles if needed.

How do I cook Pancit Canton at home?

To cook Pancit Canton, you typically start by stir-frying the meat and vegetables, then add the cooked noodles and seasonings. There are many variations of this dish, so you can find recipes online for specific instructions.


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