I love how pancit canton guisado brings comfort and celebration in one dish. It’s easy to make, but it feels special every time I serve it. The chicken liver adds a deep, rich flavor that pairs so well with the stir-fried vegetables and soft, chewy noodles. Plus, it’s a great way to use up whatever veggies I have on hand. It’s filling, flavorful, and a guaranteed crowd-pleaser.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500g chicken heart and liver
250g pancit canton (dried Filipino wheat noodles)
1 medium cabbage, chopped
2 small carrots, sliced
1 whole cauliflower, cut into florets
100g green beans, trimmed
1 stalk celery, sliced
1 medium onion, sliced
4 cloves garlic, minced
Cooking oil
Soy sauce (to taste)
2 cups water
Ground black pepper (to taste)
1 chicken broth cube
1 tbsp cornstarch + ¼ cup water (slurry)
Directions
I start by marinating the chicken liver and heart in soy sauce and ground black pepper for about 15 minutes.
I heat some oil in a large pan and stir-fry the marinated chicken liver and heart until they’re cooked through. Then I remove them from the pan and set them aside.
In the same pan, I add a little more oil and sauté the garlic and onion until fragrant.
I add the carrots first and sauté them for a couple of minutes. Then I add the cauliflower and green beans.
I season the veggies with pepper, pour in 2 cups of water, and add the chicken broth cube. I add soy sauce to taste and bring everything to a boil.
Once boiling, I add the pancit canton directly into the pan. I stir gently and let it cook until the noodles absorb most of the broth and become soft.
I return the cooked chicken liver and heart to the pan, then add the cabbage and celery. I toss everything together to combine.
Finally, I pour in the cornstarch slurry and stir until the sauce thickens and the noodles have absorbed the rest of the liquid.
Servings and Timing
This recipe serves about 4–6 people and takes roughly 45 minutes from start to finish — 15 minutes for prep and 30 minutes for cooking.
Variations
I sometimes use chicken breast or thighs if I’m not in the mood for organ meats.
I’ve added shrimp or fish balls for extra protein variety.
For more flavor, I drizzle a bit of oyster sauce into the soy sauce mixture.
I love tossing in sliced bell peppers or mushrooms if I have them.
If I want it spicier, I add chopped red chili or a dash of chili oil at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over medium heat with a splash of water or soy sauce to loosen the noodles. It microwaves well too — I just make sure to cover it and stir halfway through.
FAQs
What is pancit canton made of?
Pancit canton is a type of Filipino wheat noodle, similar in texture to lo mein. It’s usually sold dried and softens quickly when cooked in broth.
Can I make this without chicken liver?
Yes, I can substitute with chicken breast, thigh, shrimp, or even tofu if I prefer a different protein.
Is this dish spicy?
Not by default, but I can add chili flakes or fresh chili to give it a kick.
Can I use other vegetables?
Absolutely. I use whatever I have — bell peppers, snap peas, or mushrooms work great.
Do I have to cook the noodles separately?
No, I love how this recipe lets the noodles cook right in the broth. They absorb all the flavors and come out perfectly seasoned.
Conclusion
Pancit Canton Guisado is one of those dishes that feels like home — savory, colorful, and comforting. It’s easy to customize, comes together in one pan, and always hits the spot. Whether I’m making it for a celebration or just craving a flavorful meal, this noodle stir-fry never disappoints.
