Pancit is a staple in every Filipino household. Rich and poor eat pancit since it is a popular dish in the Philippines. From birthdays to fiesta, you can see different types of pancit served in these gatherings. In fact, noodles also fondly eaten in the morning as breakfast, lunch or as an afternoon snack with white bread or the famous Filipino bread pandesal.

By the way, the Chinese introduced pancit to the Philippines and since then, varieties of the pancit have spawned in the different regions.  Pancit is made of wheat flour, buckwheat, squash or mongo bean. It is prepared sometimes with egg, and sometimes without an egg. Take note, there are rounded noodles, also flat, and they range from fat to fine.

Examples of fat noodles are pancit malabon, canton, mami, lomi and pancit luglug while sotanghon, miswa, bihon and efuven are sample of find noodles.

The noodles in the Philippines can be served with broth, double cooked, or deep-fried and sautéed.

Below are the Filipino noodles recipes that you can serve at home for special gatherings or regular days.

Pancit Recipes Philippines

#1 Pancit Lomi Recipe

Lomi is a very popular noodle dish in the Philippines, especially in the southern part of Luzon, particularly in Batangas.  This noodle dish is prepared with eggs and cooked with slices of chicken meat, pork liver and shelled shrimps. The dish is flavored with chili sauce, soy sauce, or calamansi.

Batangas lomi is very popular since there are no vegetables just scallions or onion leeks. It is also served with a generous serving of pounded chicharon.

Ingredients:

• 1 lb miki noodles
• 3 cloves garlic (minced and crushed)
• 1 medium onion (minced)
• 1/4 lb cooked Kikiam (sliced)
• 1/4 lb pork (sliced into strips)
•  8 pcs cooked meatballs
• 3 tbsp cassava flour (diluted in 3 tbsp water)
• 1/4 lb pork liver (sliced)
• 1 1/2 tbsp fish sauce (patis)
• 1 tbsp soy sauce
• 1 tsp ground black pepper
• 6 cups beef or pork broth
• 1 cup chicharon (pounded)
• 1 pcs raw egg (beaten)
• 2 tbsp scallions or onion leeks (optional)
• 2 pcs hard boiled eggs (optional)
• 2 tbsp cooking oil

Cooking Procedure:

1. In a pot, heat cooking oil over medium high heat.
2. Sauté the garlic and onions.
3. Add the sliced pork and let it cook.
4. Next, add the liver then cook for 2 minutes.
5. Then add the fish sauce and soy sauce then just stir.
6. Pour into the pot the broth, let boil. Simmer until the pork, is tender, about 20 to 30 minutes.
7. Add into the pot the meatballs and kikiam, then let it simmer for 3 minutes.
8. Add the black pepper and miki noodles then let it cook for 5 to 6 minutes.
9. Add the flour (diluted in water) then stir well. Let it cook until the sauce has thicken.

10. Remove from the heat then add the beaten egg. Stir until the egg, incorporated.

11. Transfer to a serving bowl, top with crushed chicharon, sliced boiled egg and then garnish with onion leeks.

12. Serve while still hot!

#2 La Paz Batchoy

La Paz Batchoy is a noodle dish first concocted in Iloilo, particularly in the district of La Paz. It is a delicious noodle dish, which gets its flavor from the broth of chicken, beef, or pork.

The noodles used for this noodle dish are the miki noodles, a noodle made from fresh egg. The fact that the noodles are fresh, the cooking time is minimal. In fact, you can even just pour hot broth over the noodles, and then leave it alone for a minute or two to cook.

Ingredients

• 1 lb miki noodles (boiled for 1 minute), drained
• 1 lb pork
• 1 lb pork intestines (cleaned, boiled, and then sliced into strips)
• 1/4 lb pig liver (sliced into strips)
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp sugar
• 1 tsp shimp paste (optional)
• 1 tsp onion powder
• 1 cup pork chicharon (crackling and crushed)
• 3 tbsp spring onion (chopped)
• 1/4 cup toasted garlic
• 7 cups water

Cooking Procedure:

1. In a cooking pot, boil water.
2. Put-in the salt, sugar, ground black pepper, onion powder, and shrimp paste then let it cook for a minute.
3. Add the pork; let it cook for about 30 to 45 minutes or until tender.
4. Add into the pot the intestines and liver, and then let it cook for 6 to 10 minutes.
5. Remove the liver, pork and intestine from the broth. Set aside.
6. Slice the pork into thin strips.
7. In a medium sized serving bowl, arranged the noodles then place the sliced pork, intestine and live on top of the noodles.
8. Pour the broth into the bowl, and then garnish with toasted garlic and spring onions.
9. You may also add fresh egg if you want.

10. Serve hot

#3 Pancit Canton Recipe

Pancit canton is a staple in every Pinoy occasion, and arguably the most popular noodle dish in the Philippines. This noodle dish is prepared and served across the country and flavored with soy sauce and calamansi.

This dish resembles a Chinese dish called Chow Mein but some of the ingredients and preparation is different. By the way, pancit canton is cooked in several ways, so it’s not surprising that my cooking procedure for this recipe is a bit different from what you know or have read online.

Ingredients:

•  500 grams pancit canton
• 2 tbsp oyster sauce
• 1 tbsp garlic (minced)
• 1 tbsp salt
• 4 tbsp soy sauce
• 1 tsp ground black pepper
• 4 cups chicken stock
• ½ head cabbage (chopped)
• 2 cups carrots (julienned)
• 2 cups pork (thinly sliced)
• 1 cup chorizo (sliced)
• 8 pcs shrimps, medium sized (optional)
• 1 cup parsley (chopped finely)
• 1 cup onion (sliced)
• 1 ½ cups snow pea
• 2 tbsp cooking oil

Cooking Procedure:

1. In a pan, heat the oil over medium high heat then sauté the garlic and onion
2. Add the pork, let it cook until outer part slightly brown
3. Add into the pan the soy sauce, let it cook for 5 minutes
4. Next, add- in the chorizo, oyster sauce, and the chicken stock then simmer for 20 minutes
5. In a separate pot, blanch all the vegetables
6. Add into the pan wherein the pork, chorizo, and other ingredients are cooking the parsley and shrimp.
7. Seasoned with salt and pepper to taste then let it cook for 2 minutes
8. Add- in the noodles and then let it cook until the liquid absorbed or the noodles cooked.
9. Then, add the blanched vegetables and just mix the rest of the ingredients.
10. Serve hot.

#4 Pancit Habhab Recipe

Lucban, Quezon is the home of the famous pancit habhab, a type of noodles that is eaten straight from a banana leaves, sans the utensils. That’s right, you eat pancit habhab like how you eat a sandwich, just put the banana leaf directly to your mouth and eat the pancit, not the banana leaf. For flavoring, pour a small amount of cane vinegar as the habhab best eaten with vinegar.

Take note, this pancit may look like the traditional canton but instead of using fresh noodles the pancit habhab uses dried flour noodles.

Ingredients:

• 1 lb. Miki Lucban
• 1/2 lb pork belly (thinly sliced)
•  5 cups beef broth
• 1/2 lb. shrimp (cleaned)
• 1/4 lb. pork liver (sliced)
• 1 piece chayote (sliced)
• 1 cup pechay or bok choy (chopped)
• 1 cup snap pea or snow pea
• 3/4 cup shredded carrots
• 1 medium sized onion (sliced)
• 5 cloves garlic (crushed)
• 4 tbsp cooking oil
• 5 tbsp soy sauce
• 1/2 tsp ground black pepper
• Banana leaf cut into 5 x 5 inch pieces

Cooking Procedure:

1. In a cooking pot, heat over medium high heat 3 tbsp of cooking oil.
2. Stir-fry the snap pea, chayote, pechay and carrots, for 3 to 4 minutes. Set aside.
3. On the same pot, add the rest of the oil then put-in the sliced pork and, let it cook for 5 minutes or oil from the pork comes out.
4. Add-in the onion and garlic then cook for 2 minutes.
5. Add the liver, and then stir.
6. Add the shrimp and once cooked remove the shrimp and then set aside.
7. Sprinkle the black pepper then pour the soy sauce, beef broth and let it boil. Simmer for 20 minutes.
8. Add the noodles; let it cook until the noodles absorb all the liquid.
9. Add half of the vegetables. Stir.
10. Arrange the noodles on top of each banana leaf then topped with more vegetables and shrimp.
11. Serve!

#5 Pancit Palabok Recipe

Pancit Palabok is a very tasty noodle dish because of its rich sauce. This noodle dish is similar to the pancit luglug in appearance and taste.  The difference between the luglug and palabok is the noodles and some ingredients.

Ingredients:

• 1 pack rice noodles (bihon)

Sauce:

•  2 tablespoon cooking oil
• 1/2 lb ground pork
• 1 tablespoon anatto powder
• 3 cups pork broth
• 1 pcs shrimp cube
• 6 tbsp all-purpose flour
• 2 tbsp fish sauce
• 1/2 tsp ground black pepper

Toppings:

• 1 cup boiled pork (thinly sliced)
• 2 pcs fried firm tofu (cubed)
• ½ cup tinapa flakes
• ½ cup chicharon (crushed)
• 2 hard boiled eggs (sliced)
• ½ cup cooked shrimps (steamed or boiled)
• 1/4 cup green onion or scallions (finely chopped)
• 3 tablespoon fried garlic
• 2 pcs lemon (sliced)

Cooking Procedure:

1. Soak the noodles in water for at least 15 minutes. Drain and set aside.
2. In a saucepan, heat oil over medium high heat then add the ground pork and let it cook for 5 to 7 minutes.
3. In a bowl, dilute the annatto powder in pork broth then pour into the saucepan. Bring to a boil (when using annatto seeds, soak in water for 3 minutes.)
4. Add shrimp cube and then stir for 3 minutes
5. Next, add gradually the flour while stirring.
6. Add into the saucepan the fish sauce and black pepper (ground) then simmer until the sauce thicken. Set aside.
7. In another pot, boil enough water.
8. Soaked noodles in a strainer (bamboo strainer or metal) then submerge strainer into the boiling water for about a minute or just until the noodles cooked but firm. Drain.
9. In a serving plate, place the noodles then pour the sauce on top then the toppings.
10. Serve with calamansi for flavoring.

#6 Pancit Malabon Recipe

This noodle dish is originally from the town of Malabon, hence the name pancit Malabon. This is kind of noodle dish is best for those who do not like meat as the Pancit Malabon loaded with different seafood such as squid, shrimps and oysters.

Ingredients:

• 1 lb thick rice noodles

Sauce:

• 1/2 lb pork belly (boiled and sliced)
• 1/2 cup annatto seeds (diluted in  water)
• 3/4 cup shrimp juice
• 3 tbsp fish sauce (patis)
• 1/2 tsp ground black pepper
• 1 tbsp fresh garlic (minced)
• 1 medium-sized onion (minced)
• 1/4 cup chicharon (pounded)

Toppings:

• 1/2 lb shrimp (shelled and halved lengthwise)
• 1/4 lb squid (adobo and sliced)
• 1/2 cup pork rinds or chicharon (pounded)
• 1 cup cabbage (pechay baguio) (chopped and then blanched)
• 1 pc lemon (quartered)
• 3/4 cup tinapa flakes
• 3 pcs hard boiled eggs (sliced)
• 1 tbsp parsley (chopped)
• 2 tbsp toasted garlic

7. Pancit Molo Recipe

This is no ordinary pancit, since there are no noodles. Yup! You read it right; Pancit molo is a wonton, served with a broth. I don’t know why it is categorized as Pancit when there are no noodles, just wonton swimming in hot and delicious broth.

Ingredients:

• 2 lbs ground pork
• 2 lbs chicken
• 1 ½ cups water chestnut (minced)
• 6 tbsp fish sauce
• 1 tbsp salt
• 1 cup shrimp (sliced or minced)
• ½ cup annatto seeds soaked in ¾ cup water
• 1 cup minced onions (1/4 cup for sautéing while ¾ for filling)
• 2 packs wonton wrapper
• ½ cup green onions (minced)
• 4 cloves garlic (minced)
• ½ tbsp ground black pepper
• 1 pc raw egg
• ¼ cup garlic (toasted) to garnish
• 4 tbsp cooking oil
• 12 cups water (4 for the soup and 8 cups to boil the chicken)

Cooking Procedure:

1. In a pot, pour water and bring to a boil.
2. Put the chicken, then boil for 40 to 60 minutes or until tender
3. In the meantime, combine the ground pork, water chestnut, onions, green onions, egg, ground black pepper, and salt in a large mixing bowl then mix thoroughly.
4. On a one pc wonton wrapper, place in the middle a tbsp of the ground pork mixture then wrap the wonton around the pork.
5. Continue filling each of the wonton wrappers until all the pork mixture wrapped.
6. Remove the chicken from the pot then let it cool down. Set the chicken stock aside.
7. Once the chicken has cooled, separate the meat from the bones then chop to your desired sized. Set aside.
8. In a pot pour and heat cooking oil, over medium high heat.
9. Sauté the garlic, onions then add the chicken (chopped) and let it cook for 3 to 5 minutes.
10. dd the fish sauce, annatto water, and chicken stock then bring to a boil.
11. Pour the additional water then bring to a boil once more
12. Add shrimps then cook for a minute
13. Add the wonton then cook for 12 to 18 minutes over low heat.
14. Add the green onions and toasted garlic.
15. Serve while hot.

#9 Pancit Puti Recipe

This noodle dish is very easy to prepare as you just put all ingredients together.

Ingredients:

• 1 pack bihon (soaked in water then drained)
• 4 cups chicken stock
• 1 medium-size white onion (finely diced)
• 2 garlic cloves (minced)
• cooking oil
• 2 cups chicken breasts, deboned, boiled and then cut into strips
• 1 cup pork belly (boiled)
• 1 pack wood ear mushrooms (soaked in water overnight and then cut into strips
• Salt
• Pepper

Garnish:

• 1 small pack chicharon (chopped)
• 2 pieces spring onions (finely diced)
• Toasted garlic chips

Cooking Procedure:

• Boil the drained noodles in chicken stock then set aside the stock.
• Sauté onion and garlic, add the chicken, pork and wood ears then stir-fry for about 5 minutes. Set aside.
• Add 1 cup stock then mix in the noodles before gradually adding the remaining stock.
• Season with salt and pepper to taste.
• In a small serving bowl, assemble the noodles then the toppings.
• Garnish with chicharon, toasted garlic, and spring onions.

#10 Pancit Sotanghon Recipe

Pancit sotanghon uses expensive noodles called sotanghon. This pancit is prepared like the other noodle dish in the Philippines but this one is more appealing.

Ingredients:

• 1/2 lb vermicelli noodles (sotanghon)
• 1 lb chicken
• 1 cup celery (chopped)
• 1 1/2 cups onion (diced)
• 1 tsp whole peppercorn
• 4 cups water
• 1/4 cup annatto water
• 2 to 3 tbsp garlic (minced)
• 1 cup onion leeks (chopped)
• 2 tbsp fish sauce
• 1/2 cup carrots ( julienned)
• 2 tbsp cooking oil

Cooking Procedure:

1. In a cooking pot, boil water.
2. Once the water is boiled, add the celery, 3/4 cup onions, whole peppercorns, and the chicken then let it simmer for about 40 to 60 minutes.
3. Deboned chicken and discard the bones and skin. Set aside.
4. Filter the liquid with a strainer, and then set aside. (This is the chicken broth)
5. Soak the noodles in water until soft.
6. In a wok or cooking pot, pour the cooking oil then sauté garlic and the remaining diced onions.
7. Add the chicken and cook for about 2 minutes.
8. Pour into the pot the annatto water and chicken broth then let it boil.
9. Stir-in the carrots, half of onion leeks and cook for 3 minutes.
10. Add the noodles, fish sauce then cook for another 2 minutes.
11. Transfer to a serving plate and then garnish with onion leeks.
12. Serve hot.