Filipino Pancit Recipe
I enjoy making Filipino Pancit when I want a dish that feels both comforting and vibrant. The noodles absorb all the flavors of the pork and sauce while the vegetables keep the plate lively. I’m excited to walk you through this version in my kitchen style and help you make it happen in yours.
What is Filipino Pancit
Pancit refers to the many noodle dishes in Filipino cuisine that originated from Chinese-Filipino influences. This version uses two kinds of noodles: rice vermicelli (bihon) and egg wheat noodles (canton). These are tossed with savory sauce, pork and vegetables. The dish works beautifully for casual dinners and special gatherings.
How To Cook Filipino Pancit
- Sauté the garlic, onion, and pork – Begin by heating the cooking oil in a large wok over medium heat. Once the oil is hot, sauté the minced garlic and chopped onion until they soften and become fragrant. Next, add the sliced pork belly and cook, stirring occasionally, until it turns light brown. This step ensures the pork develops flavor and a slightly crispy texture.
- Create the Savory Sauce – Pour in the soy sauce and stir to combine with the pork. Add the oyster sauce and water, bringing everything to a boil. Cover the wok and let it simmer for about 20 minutes, or until the pork becomes tender. Make sure to check the liquid level and add more water if needed to prevent the mixture from drying out.
- Add Vegetables and Seasoning – Once the pork is tender, dissolve the Maggi Magic Chicken Cube into the sauce. Then, add the carrots and chopped cabbage. Stir and cook for about a minute to allow the vegetables to soften slightly while absorbing the flavors.
- Incorporating Noodles – Add the pancit bihon and pancit canton into the wok. Ensure the noodles are fully immersed in the sauce, allowing them to soak up the flavor. Continue to cook, stirring occasionally, until the noodles soften and are evenly coated with the sauce.
- Final Touches and Serving – Sprinkle with chopped parsley and season with ground black pepper and a dash of fish sauce for extra flavor. Cover the wok and let everything simmer for another 3 minutes. Finally, turn off the heat, transfer the Filipino pancit to a serving plate, and serve hot. Enjoy this savory, flavorful dish with family and friends!
Pancit Ingredients
We only need the basics: the noodles and the vegetables. Here’s a list of the full ingredients to create the delicious pancit.
- 1/2 lb pancit bihon – These are thin rice noodles. They absorb the flavor of the sauce and give the dish its signature texture. It’s essential to soak them briefly before cooking to prevent them from becoming too soft or soggy.
- 1/2 lb pancit canton – These are egg noodles that add a slightly chewy texture to the dish. They hold up well when stir-fried and provide a firmer bite compared to bihon. Be careful not to overcook them as they can become too soft.
- 1/2 lb pork belly, sliced – Adds depth to the dish, with its fat contributing to the savory taste. Slicing it thinly helps it cook quickly and evenly.
- 1 cup carrot – Bring color, sweetness, and crunch to the dish. They should be sliced thinly or julienned to ensure they cook through without losing their crunch.
- 1/2 small cabbage, chopped – Adds a mild flavor and a bit of crunch. It’s important to chop it into small pieces so it cooks evenly.
- 1 onion, chopped – An essential aromatic foundation of the dish.
- 1/2 tbsp garlic, minced – Minced garlic releases more of its oils, enhancing the flavor.
- 1/2 cup parsley, chopped – Adds color and a burst of freshness.
- 1 Maggi Magic Chicken Cube – It provides a richer flavor profile
- 1/4 cup soy sauce – Adds saltiness, balancing the dish’s sweetness and richness.
- 2 tablespoons oyster sauce – Adds a mild sweetness and umami flavor to the dish. It also gives a glossy finish.
- 4 cups water – The base liquid used to cook the noodles and combine all the ingredients.
- 3 tbsp cooking oil – Helps cook the vegetables and protein.
First takeout food in the Philippines
Chinese food hawkers during the Spanish era would sell pancit to factory workers upon going to work (as their work meal) and towards the end of the day (to bring home to their family for dinner). History books mention the existence of Pancit in the Philippines in a early as the 16th century.
Tips and Tricks
Noodles
- You can use any pancit noodle variety for this recipe. The most common are bihon (rice stick), canton (flour noodles), and sotanghon (Asian vermicelli).
- Feel free to combine the noodles together. Usually 2 types of pancit noodles are mixed: bihon and canton (which is this recipe), and sotangon and canton (this is also called Pancit Bam-i).
- There are more than one way to prepare your noodles. For bihon and sotanghon, soak it in water for 10 to 12 minutes or until soft before sauteeing. This is the preparation for pancit guisado. You can also opt to add these noodles without soaking. Simply add noodles while the broth boils and then toss until the desired consistency is reached. For flour and egg noodles (pancit canton). It can be boiled separately for 2 minutes before cooking, and it can also be added to the boiling broth similar to the other pancit varieties.
Vegetables
- The most common vegetables used for pancit are carrots and cabbage. Feel free to add scallions, bell peppers, wood ear mushroom, parsley, and bok choy.
- The vegetables can be added to the boiling broth (this will happen before you add the noodles), or you can cook these separately by steaming, blanching, or partially stir-frying.
Protein
- Chicken and pork are common ingredients in pancit. You can use either or both.
- Shrimp can also be added to your dish. This makes the dish special.
- For added flavor, try incorporating Chinese sausage. Saute this with the aromatics in the beginning of the cooking process.
How to enjoy a comforting plate of pancit
New readers that are not that familiar with Filipino cuisine have been asking me on how to enjoy pancit better. I email back by telling them what I usually have with my pancit that I enjoy the most. Maybe you can help me add more to the list?
- Pandesal – the most common among Filipino breads has been a staple in the Philippines. Most people, including myself, love to have this with pancit. You can have it side-by-side or make some sort of pancit sandwich like I do.
- Fried egg topped over your pancit can make it more enjoyable. I suggest to cook the egg over easy so that you can combine the yolk with the noodles. Toss it for a richer flavor.
- Calamansi or calamondin is a must have condiment for any variety of pancit.
- Soy sauce is also a widely used condiment. I like it best when soy sauce is mixed with calamansi (also known as toyomansi ot the Filipino version of Ponzu).
- Puto or Filipino steamed rice cake is a good option too.
How This Pancit Stands Out
This version stands out because it uses both rice and wheat noodles, giving you a satisfying mix of textures. The savory soy-oyster sauce saturates every strand while the pork and vegetables keep the dish grounded. Where many versions stick to one noodle type, this one invites interest and conversation around the table. It also allows you to build on the foundational noodles and sauce. If you’ve already tried my Pancit Guisado or pancit canton, you can use this as your custom twist.
Pancit versions in the Philippines
There are over 20 regional varieties of pancit. Each of this are adapted by the location or region that it originated from. When compared side by side, obvious differences can be spotted with the type of noodles used to the sauce added to the pancit. Other varieties can be almost identical in terms of appearance, but it differs in preparation and flavor. Here are these different ways to make pancit.
Frequently Asked Questions
How do I keep the noodles from absorbing too much sauce
You can add the noodles gradually and mix them as they soften. You can also reserve a portion of broth so you can adjust moisture near the end.
How do I prevent the noodles from breaking while cooking
Use a wide pan and toss the noodles gently instead of stirring aggressively. You can also soak the noodles in bihon noodles in water before adding so it bends without tearing. As for the canton, it can be parboiled for 2 minutes before adding.
Can I make this dish ahead for a party
Yes you can prepare it ahead but keep extra broth ready. Add a small amount of broth when reheating so the noodles stay moist and flavorful.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pancit
Ingredients
- 1/2 lb pancit bihon
- 1/2 lb pancit canton
- 1/2 lb. pork belly sliced
- 1 cup carrot
- 1/2 small cabbage chopped
- 1 onion chopped
- 1/2 tbsp garlic minced
- 1/2 cup parsley chopped
- 1 Maggi Magic Chicken Cube
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 4 cups water
- 3 tbsp cooking oil
- Ground black pepper and fish sauce to taste
Instructions
- Heat the oil in a large wok. Sauté garlic and onion.1/2 tbsp garlic minced, 3 tbsp cooking oil, 1 onion chopped
- Add the pork. Sauté until it turns light brown.1/2 lb. pork belly
- Pour the soy sauce and then add oyster sauce and water. Let boil. Cover the wok. simmer for 20 minutes or until the pork becomes tender. Note: add water as needed.1/4 cup soy sauce, 2 tablespoons oyster sauce, 4 cups water
- Add Maggi Magic Chicken Cube, carrots, and cabbage. Stir and cook for 1 minute.1 cup carrot, 1 Maggi Magic Chicken Cube, 1/2 small cabbage chopped
- Add the pancit bihon and canton. Let it soak completely in the sauce. Continue cooking until the noodles are soft enough to be tossed.1/2 lb pancit bihon, 1/2 lb pancit canton
- Gently toss the noodles until all the ingredients are well distributed.
- Add parsley, and then season with ground black pepper and fish sauce.1/2 cup parsley, Ground black pepper and fish sauce to taste
- Cover the wok. Simmer for 3 minutes.
- Turn the heat off. Transfer to a serving plate.
- Serve hot. Share and enjoy!
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