Filipinos almost always serve noodles in any celebratory occasion. This is most associated with birthdays, since noodles are symobols of long life and good health. There are several types of noodles Filipinos use to make pancit (stir fried noodles). The following are the most common ones: miki (made with egg), bihon (rice), sotanghon (mung bean) and canton (wheat).

For this recipe I used Canton noodles which are sold dried in plastic packages. The most popular brand is Excellent which is my Lola’s brand of choice .


First, make some chicken stock by boiling 2 pieces chicken leg in 6 cups water, a sliced onion and some peppercorns. Let this come to a boil then lower heat and cook for about 40 minutes until chicken is done. Don’t forget to skim off the scum. Remove chicken pieces and when cool enough to handle, shred off meat from bone and set aside. Strain the broth and also set this aside.

Heat a wok or wide enough pan and add 2-3 tbsp. vegetable oil. Saute 1 medium sized diced onion and 3-4 cloves minced garlic. Let this cook until fragrant. Add 1 small carrot that has been julienned, a handful of chicharro (snap peas) and about half a cup of sliced dried shiitake mushrooms that has been dehydrated in water. Stir everything until well combined, then add half of a white cabbage that has been shredded. Cook until vegetables are crips tender, then remove from pan. In the same pan fry 2 pieces of Chinese sausages that has been sliced at a bias and cook until brown around the edges, then add your shredded chicken and cook until just heated through. Take sausages and chicken out of pan and set aside.

Pour about 6 cups of chicken stock that you have set aside earlier and let this come to a boil. Then season with 2 heaping spoonfuls each of soy sauce and oyster sauce. I used the ceramic Asian soup spoon to measure my seasonings. Then carefully add one package of pancit canton noodles and let the noodles soak in the broth. When the noodles are soft enough to handle stir the noodles and add your vegetables and meat. Make a cornstarch slurry to thicken the broth a bit and make for better gravy for your noodles. Carefully mix until everything is well combined and most of the liquid has been absorbed.

Serve hot with lemon slices on the side.