Pancit Cabagan Recipe

Pancit Cabagan is a pansit version from the town of Cabagan in Isabela, Philippines. It can be considered as one of the most popular food in the province. This pansit version makes use of miki noodles, Lechon Carajay, and eggs similar to that of Pancit Batil Patung. However, the eggs are boiled and not poached. Quail eggs are commonly used to make this dish.

This pansit version also has more sauce compared to the others. The noodles are not submerged in sauce or broth, so this cannot be categorized as a mami or noodles soup — in my opinion. I think that Pancit Cabagan is a uniquely delicious pancit version that everyone should try.

The toppings make Pancit Cabagan more enjoyable. Imaging topping an already yummy pancit with slices of crispy lechon carajay and cooked igado. What more can you as for? Rice — probably.

So, which is better: Pancit Cabagan or Pancit Batil Patung? I think that you should find out.

Try this Pancit Cabagan Recipe. Enjoy!

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 Cabagan Recipe

This is a recipe for Pansit Cabagan. It is a famous version of pancit that came from the town of Cabagan in Isabela, Philippines.

Prep: 10 minutes minutes

Cook: 4 minutes minutes

Total: 14 minutes minutes

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Ingredients

• ▢ 8 pieces boiled quail eggs
• ▢ 1/4 lb. cooked Lechon Carajay chopped
• ▢ 1 lb. fresh Miki noodles
• ▢ 1 medium carrot julienned
• ▢ 1 small bell pepper cut into thin strips
• ▢ 1/4 cup chopped parsley
• ▢ 1/4 lb. pork shoulder sliced in small pieces
• ▢ 1/4 lb. Igado optional
• ▢ 1/4 head cabbage chopped
• ▢ 5 cloves garlic crushed
• ▢ 3 cups beef broth
• ▢ 1/4 cup soy sauce
• ▢ 2 teaspoons fish sauce patis
• ▢ 3 tablespoons Cooking oil
• ▢ 3 tablespoons chopped scallions
• ▢ ground black pepper to taste

Instructions

• Heat the oil in a wok or pan.
• Saute the garlic until it starts to turn light brown.
• Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.
• Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low heat for 12 minutes or until the pork becomes tender.
• Add the miki noodles. Toss. Cook for 2 minutes.
• Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You can add more beef broth if needed.
• Sprinkle some ground black pepper. Toss.
• Put the boiled quail eggs in the wok and top with lechon carajay and igado.
• Transfer to a serving plate. Serve.
• Share and enjoy!

Nutrition Information

Serving: 4g

© copyright: Vanjo Merano