Pancit canton is THE ultimate Filipino comfort food staple. Whether you’re having that 3 AM craving, a quick merienda or even as a palaman for pandesal, the instant pancit canton is a real crowd favorite in all its forms.
Despite its small serving, "Lucky Me! Pancit Canton’s Kalamansi" flavor was among the top instant noodles chosen for The New York Times Wirecutter section last month.
The New York Times supervising editor, Marilyn Ong, described the Filipino staple as a “citrusy stir-fry noodles” that’s comforting and homey all at once.
“Of all the noodles we’ve tested, the Pancit Canton Kalamansi disappeared from the bowl the fastest. Sure, it’s a small serving, but the quiet mmm’s and ahh’s were telling,” Ong described.
“The dry seasoning, soy sauce, and oil packets combine to produce a nuanced blend of light soy and fresh, aromatic citrus,” she continued.
Compared to the standard cheap ramen sold at the local grocery store, Ong mentioned that the pancit canton noodles are skinnier and “more extra-curly than even your standard cheap ramen.” In her words, it had a fluffy feel, describing the noodles as “cute” while eating them.
“Although these noodles are inexpensive, they also come in smaller packs compared with many of our other, heartier picks, so be warned it may take more than a pack to satisfy,” she wrote.
The Pinoy noodles were included in the publication’s top 16 best instant noodles, alongside Indomie’s MiGoreng and Nongshim Shin Black Noodle Soup, and many others.
Wirecutter consulted a panel of experts—including cookbook authors, ramen reviewers and owners, and the president of Sun Noodle—for recommendations. Based on the noodles' texture, broths, and sauces, Wirecutter picked the highest-quality or most compelling noodles.
Several months later, the team had curated a varied selection, with flavors from regions throughout Asia.
