How to Make Filipino Pancit

Last updated on May 9th, 2022 at 03:53 pm

Filipino Pancit is a Filipino-style noodle dish made of noodles, different meat or seafood proteins, and vegetables.

Chinese influence in the Philippines dates back to the colonial era, thus our foods have been a mix of textures and flavors all together. Pancit has become a household staple that you would often see in celebrations, as a quick go-to snack that comes in instant packets, or sometimes even a form of viand when on a penny-pinch (oh yes, college days).

Back home, you can buy it as a short order (single serving, fast food style), or in a bilao (bigger portions for a gathering) at a nearby restaurant or home cook in the community.

At least one person in the family will have their pancit specialty or will be known for mastering the techniques of cooking it.

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I have learned to make this dish out of need. My kiddo turned one and at the time I don’t want to fuss about trying to please my guests with American dishes I am nowhere capable of. So I stuck with what I thought I know at the time with adobo, pancit and lumpiang shanghai.

There are numerous variations of this dish, but this is one of the most basic, with ingredients you can find at most Asian stores.

This version is made of two types of noodles, namely: Bihon and Canton noodles. Bihon is made of cornstarch and rice that comes in a form of very thin strands, while canton is made of wheat flour and is slightly thicker.

Try something new for a change! Hope you enjoy it!

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Filipino Style Pancit

filipino style noodles in sauteed meat and vegetables and broth

Prep Time15 minutes mins

Active Time20 minutes mins

Total Time35 minutes mins

Course: Main Course, Snack

Cuisine: Filipino

Keyword: noodles, quick noodles, stir fry

Yield: 6

Author: Vanessa P

Materials

• 1/4 cup oil
• 4 cloves garlic finely chopped
• 1 medium onion finely chopped
• 2 pcs chorizo bilbao sliced
• 1/2 cup chicken breast cut up into small chunks
• 1/2 cup ham cut up into small pieces
• 1/4 cup fish sauce
• 1 medium carrot cut in half and sliced lengthwise
• 1/2 cabbage chopped
• 4 cups chicken stock
• 4 oz pancit bihon
• 4 oz pancit canton
• 3 tbsp oyster sauce
• salt and pepper to taste
• calamansi or lemon

Instructions

• Prepare the pancit bihon by soaking it in hot water for 3 mins. Strain and run it on cold water. Set aside.
• Heat the pan in medium high. Saute the garlic and onions. Add your meats and saute for 4 minutes.
• Turn the heat on high. Pour in the fish sauce. Continue sauteing for 1 minute.
• Add the carrots, cabbage and chicken stock. Bring to a boil.
• Put in the noodles, pressing down to soften and loosen up. Start tossing and mixing until most of the broth is absorbed and the noodles are cooked.
• Add oyster sauce, salt and pepper to taste. Serve hot.

Notes

• One official way to eat pancit is to squeeze calamansi (Philippine lime) or lemon. It gives a fresh zest to the dish and balances out the flavors for every bite.
• Chorizo bilbao is a type of Filipino dry sausage. You can find it at a Filipino store, or you can try to sub with lap cheong (chinese sweet sausage).
• Make a batch and separate in containers for a quick meal on a busy week.
• I made this dish with the ingredients I have on hand. Feel free to swap it with what you have in your kitchen far as protein and vegetables go. As usual, taste and texture might vary depending on the ingredients switch. Play up and enjoy!