30 Ways to Make Pancit

Pancit! The name piān-ê-si̍t comes from Chinese and literally means “convenience food,” which makes sense because it’s quick to cook and always satisfying. So, if you’re craving pancit, here are 30 pancit recipe ideas to try!

 

Sotanghon Guisado has earned its spot as one of the best pancit recipes. This crowd-pleasing dish features orange-hued rice vermicelli tossed with chicken and vegetables. The noodles beautifully encapsulate the flavors of the dish, resulting in a savory bite every time. Also, the texture of the sotanghon adds another dimension of satisfaction. Not to mention, the annatto gives it a bright color, making it a visually appealing dish. Garnish with lime wedges and chopped scallions for a meal that will never disappoint.

Bam-I, or Cebuano pancit, is also called Pancit Bisaya. This makes for another great pancit recipe idea. Cebu, an island province in the Visayas region of the Philippines, is not only famous for its beaches and friendly people, but it is also home to this unique noodle dish. Bam-I is interesting because of its mix of different noodles, which gives it a colorful, eye-catching look on the plate. If you’re looking for a different way to make pancit, give this Cebuano way a try!

If you like fried foods, you’ll like this crispy fried noodles pancit recipe. The dish combines crispy noodles with a rich, thick chicken broth sauce. This pancit recipe also includes shrimp, chicken, and fresh vegetables.

I love the combination of flavors. It’s perfect for satisfying your cravings. The noodles are soft enough to eat easily, but they’re still crispy. I love the combination of the crispy noodles and sauce. This recipe is an excellent way to make pancit.

Pancit Bihon is a go-to pancit guisado recipe at Filipino birthdays and gatherings. Try it with lumpia and butter garlic fried chicken. This dish uses bihon (rice noodles) soaked in a flavorful mix of chicken broth and pork bits. The soy sauce gives it that slightly brown color, making the veggies stand out even more. It’s simple, classic, and the one pancit recipe idea every Filipino knows!

Pancit Canton has thick flour noodles and uses a mix of proteins and vegetables, including shrimp and pork. The addition of Chinese sausage makes this dish taste more vibrant. A single serving might not be enough once you try it. Add a spritz of leaf parsley and a squeeze of lime, and your Pancit Canton will be worth it!

Lomi has a thick and tasty broth that goes well with the fresh noodles. It’s abundant toppings (usually crispy chicharon and fresh scallions) is sure enough to satisfy your taste buds. Add a splash of soy sauce and squeeze some calamansi to complete it.

Pancit Palabok isn’t stir-fried with soy sauce, instead boasting a rich, orange hue from annatto powder and flour. The distinct seafood taste and flavor are what set it apart, and it is topped with crushed chicharon and tinapa flakes to add an exciting salty element.

Pancit Habhab is a Quezon Province take of pancit. What makes it stand out is how it’s eaten. The dish uses dried miki Lucban noodles, and it’s served on a banana leaf. Instead of using utensils, you pick it up directly with the leaf, and that’s where the term “habhab” comes in—it refers to the act of eating the pancit this way. The pancit habhab is also eaten with little cane vinegar on top with each bite. It’s definitely a fun and tasty tradition!

Pancit Miki uses fresh, thick egg noodles that are perfect for stir-frying. In this version, I toss the miki noodles with some inihaw na liempo (grilled pork belly) for that smoky flavor. A splash of sherry brings it all together, adding a nice depth to the dish. So, these miki noodles aren’t just for soups, you see—they’re awesome in stir-fries too.

Vegetarian Pancit Canton is a healthier take on the classic Pancit Canton. Using thick canton noodles (flour sticks), you can enjoy all the flavors without the meat. The mix of classic vegetables like carrots, cabbage, and snow peas adds that perfect crunch, and the shiitake mushrooms? They bring a soft, chewy texture that balances everything out. It’s a stir-fry that’s both tasty and healthy — that’s for sure.

Pancit Bato comes from Bato, a municipality in Camarines Sur. Despite “bato” meaning rock in Filipino, these noodles are anything but tough. In fact, they’re soft and soak up the rich chicken broth, along with the seafood flavor from the shrimp. What really sets these noodles apart is their crinkly texture, making them easy to stir-fry and eat compared to thicker noodles.

Instant Pancit Canton with Vegetables is another pancit recipe idea that uses instant pancit canton and mixes in some veggies. It’s super simple to make, but still a pretty healthy option. To make it a bit healthier, instead of using the oil that comes with the instant noodles, we’ll drizzle in some olive oil and sesame oil. Instant pancit canton might not be the healthiest choice, but I know it’s a go-to for many of us, especially in the Philippines where it’s a popular merienda. So, next time, give it a try and make it just a little bit healthier.

Pancit Udon isn’t something you see often in the Philippines, but once you try it, it’ll definitely become a new favorite alongside the usual bihon and palabok. What makes it different is that the udon noodles are boiled first, then added once everything else is cooked. These thicker noodles will have you slurping up all the sauce and ingredients with every bite.

Pancit Sotanghon aims for that classic pancit vibe, but instead of bihon, it uses sotanghon noodles (rice vermicelli). What really sets it apart is the addition of Chinese sausage, making every bite extra special. It’s not just your usual guisado; it’s pancit sotanghon, and this pancit recipe idea brings something different to the table.

Chicken Pancit Medley is one of my favorite recipes. It combines bihon and sotanghon noodles with chicken meat from leg quarters, so it’s packed with chicken flavor. The meat and bones infuse the broth with that rich taste, and stir-frying it locks in all those flavors into each noodle. Could it get any more chicken-y? I don’t think so!

Shrimp Pancit Canton is a tasty twist on the usual chicken version of pancit. You start with peeled and deveined shrimp, pan-fry them until they’re pink and juicy, then stir-fry them with the classic pancit canton ingredients. The thick flour noodles pair perfectly with the plump, juicy shrimp. And don’t forget a little squeeze of lime—it adds a nice balance to the seafood flavor and complements the dish perfectly. This pancit recipe idea is sure to be a hit, especially if you use fresh shrimp!

Pancit Malabon comes from the city of Malabon in the Philippines, and it’s packed with seafood flavor, thanks to the city’s proximity to ports where fresh seafood is a given. The noodles, which need to be soaked overnight before stir-frying, are a big part of the dish’s signature texture. What makes it stand out is its orange color, which comes from annatto, and the crazy amount of toppings—think tinapa flakes, chicharon, squid, hard-boiled eggs, and shrimp! Instead of soy sauce, the salty kick comes from patis (fish sauce). Malabon is far from my place, but surely Malabon reaches me whenever I make this pancit recipe!

Squid Ball Pancit Canton (or Chow Mein with Squid Balls) is a super easy dish to whip up in just 30 minutes. The noodles are stir-fried with squid and lobster balls, making it a great option for anyone who doesn’t have the time to buy fresh seafood but still wants that seafood flavor. Plus, it’s budget-friendly. I usually eat it the Filipino way—paired with bread, of course! I cut my bread in half (pandesal is my fave), scoop the pancit into it, and eat it like a sandwich. In the Philippines, there’s no such thing as odd when it comes to food combos!

Lechon Lomi is a great way to turn leftover roasted pork or lechon into something warm and comforting. In the Philippines, we love how the crispy skin and tender meat of lechon. And it goes so well with the rich, thick soup and flat miki noodles. The broth gets its thick, satisfying texture from cornstarch and a beaten egg—kind of like a heartier version of egg drop soup, but with noodles and that smoky lechon flavor. Perfect for a chilly day or just when you’re craving something filling.

Pinoy Chicken Noodle Soup is the Filipino take on the classic chicken noodle soup. What makes it Pinoy? It’s like a mix of chicken mami and lomi—two well-loved Filipino noodle soups with different broth textures and noodle thickness. This version uses round miki noodles, chicken liver, and even bacon for extra flavor. The veggies help balance out all the rich, meaty goodness. If this is your first time hearing about it, go ahead and give this pancit recipe idea a try—you won’t regret it!

Batchoy also uses miki noodles, but this time, the flavor is richer and more complex. The broth comes from a teaspoon of guinamos (fermented shrimp paste) mixed into the water where pork, liver, and intestines are boiled with seasonings. The tender pork and offal are the main stars of the dish, served over cooked miki noodles, then drenched in the flavorful broth. To top it off, you get crunchy chicharon and toasted garlic for that extra kick. While it’s not as common as before when it was a go-to breakfast near bus terminals and street stalls, it’s still something Filipinos crave every now and then. Try this traditional pancit recipe idea!

Chicken Mami is a popular choice in noodle houses or “mamihan,” often served alongside favorites like Beef Mami, Pares, and Batchoy. This dish features tender chicken breast and fresh noodles soaked in a flavorful chicken broth. The combination of these simple ingredients creates a comforting and satisfying meal. This pancit recipe is best enjoyed with chopped onions and toasted garlic for an extra burst of flavor.

Pancit Molo, or Molo soup, is a hearty dish made with wrapped wontons filled with ground pork, shredded chicken, and shrimp. Here’s the interesting part—it’s called pancit Molo, but there are no actual noodles in it! It’s really just wonton soup. Some say the name comes from the Chinese term piān-ê-si̍t, meaning “convenience food,” which makes sense because this dish is a quick and comforting meal, especially in its hometown, Iloilo. What makes it also stand out is its vibrant look—the warm orange hue from annatto and the fresh green from chopped onions. But more than that, it’s rich, flavorful, and perfect for chilly weather.

Oriental Lomi is made with round miki noodles, giving it that thick and hearty texture. What gives it that distinct oriental flavor? The Chinese sausage! It blends perfectly with the rich chicken broth. Blanched cabbage and scallions add a fresh, slightly crunchy contrast to the dish. To get that signature thick consistency, we use flour. Try this pancit recipe idea, and I’m sure the rich Asian flavors will sweep you off your feet!

Vegetarian Pancit Sotanghon is made with vermicelli noodles, which come from grains, making it a great choice for both vegetarians and vegans. It’s not just tasty—it’s packed with fresh flavors from chopped veggies like cabbage and celery stalks. What really takes it up a notch is the aroma! Thanks to herbs like parsley, this dish smells just as good as it tastes. With all these herby, savory flavors coming together, this pancit recipe idea definitely won’t let you down!

Pancit Bato Noodle Soup is a tasty recipe twist on the classic chicken mami, using bato noodles instead of the usual mami noodles. It’s budget-friendly and perfect for chilly days when you’re craving something warm and comforting. What makes it special? The rich and flavorful chicken broth but with delicious seared pork as toppings—just like in regular mami, but with a unique noodle upgrade. Simple, satisfying, and definitely worth a try!

Simple Pancit Palabok is a budget-friendly take on Pancit Palabok, using fewer toppings but still capturing that rich, authentic flavor. It’s perfect when you’re craving palabok but working with limited cash! This version sticks to the essentials—palabok noodles (cornstarch sticks), flavorful broth, tinapa flakes for that signature saltiness, plus shrimp and hard-boiled eggs. Fewer ingredients, but still packed with the delicious taste you love. Give this simple pancit recipe idea a try and enjoy it without the fuss!

Lo Mein with Beef and Broccoli is a simple yet delicious dish that’s perfect any time of day. The tossed dried egg noodles mix so well with the saucy beef and broccoli, especially with the oyster sauce that really enhances the tender beef. I even added a splash of sherry cooking wine—just imagine how much flavor it brings in every bite!

Beef Mami is a comforting beef noodle recipe, made with tender beef, egg noodles, boiled eggs, and a bunch of tasty toppings, all soaked in a rich beef stock. I used to love this as a kid and love it still. I’d head to a mamihan (noodle house) or even a pares stall, and enjoy it with some siopao asado on the side. Give this pancit recipe a try, and let that first sip take you straight back to the streets of the Philippines!

Odong is a type of noodle that’s not really used in stir-fries, mostly because in the Philippines, it usually comes in small packs instead of big ones. We typically mix it with canned sardines. I used to think this dish was just a quick fix—easy to make and super cheap. But now, I realize it’s more than that. It’s definitely a nostalgic comfort food, the kind that takes you back to childhood in the Philippines. I bet every kid remembers the smell of it wafting from the kitchen, especially when it’s made by their parents. This pancit recipe idea is the easiest and most affordable!

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This list has 30 tasty pancit recipes, but there’s so much more out there! There are countless variations and twists waiting to be tried, each with its own unique spin on this Filipino favorite. The options are endless, so I’d say keep exploring and discover new flavors that you love. Let me know which ones you try and which ones end up being your favorites!