filipino pancit

Tossed flour stick noodles with pork, sausage, shrimp, and a variety of vegetables. This Filipino noodle dish is delicious.

Pancit Canton Recipe

flour stick noodles

pork (thinly sliced)

Chinese sausage (sliced)

onion (sliced)

garlic (minced)

shrimp (shell removed)

peas

carrot (julienne)

cabbage (small, chopped)

chicken broth

oyster sauce (opional)

soy sauce

water

flat leaf parsley (chopped)

cooking oil

Salt and pepper

Place 2 cups of ice and 3 cups water in a large bowl. Set aside.

Boil 6 cups of water in a cooking pot.

Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.

Heat a large wok or cooking pot and pour-in the cooking oil.

Saute the onion and garlic.

Add the pork and sausage slices and continue to cook for 2 minutes.

Add-in soy sauce and oyster sauce. Stir.

Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.

Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.

Put-in the flour noodles. Gently toss until the noodles absorb the liquid.

Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.

Transfer to a serving plate. Serve.

Share and enjoy!

This Filipino Pancit recipe comes from the orphanage that I worked at for a year in Cebu. It's my all-time favorite Filipino recipe!

Filipino Pancit

noodles

lean pork,

onion, minced

garlic, crushed

pork bouillon cube

Soak the vermicelli in water for about 5 minutes or until soft.

Brown the pork in the oil with the soy sauce, garlic, and onion.

Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.

Wow. Wanker alert. Get a life, idiot.

There was no point to your comment, except for some kind of self-serving ego-boost. How about you stop wasting other people's time with such crud.

Yes, my comment may (also) not be necessary, but I'm guessing you're a 'fly-by-nighter' who spends time trolling obscure message boards in order to inflate your own sense of self worth; so go ahead, enjoy it, while other people call you on it.

Well!  To begin, I don't appreciate the site giving 5 stars without MY input, thank you very much!  But---- as far as the one mouthing and name-calling because someone said they doubted it was "authentic" - in THAT person's experience it may not BE "authentic".  I served in So Korea for a year and a half and LOVED the food - even "authentic" Korean restaurants in the US don't always make the food the same way I personally had it.  And not EVERY place THERE served it the same way.  What's up with the hatefulness and  name-calling?  WHY was THAT necessary?  WHO's the "troll" here?  It sure isn't Chris!  BTW - I was gonna give 4 stars cuz I've not tried it yet - but the site itself gave me no choice - IT says 5.  Good ego-boost I guess.

Just like in America with different versions of BBQ I'm sure there are different versions of Pancit. My father was from the Bohol Islands, and his version of Lumpia differs slightly than those from Manila. As long as someones mama/pop cooked it and they were Filipino it's 'authenic' to them.

Authentic? Sounds and looks pretty authentic to me. When I was in the Navy we would steam into Olongapo P.I. and on liberty we would go to our favorite bar and have ice cold San Miguel beer and the girls in the bar would fetch us some Pancit. Noodles wrapped in palm leaves and a newspaper (maybe from Manila?) We don't know where it came from as the girls would disappear and come back with the food that was soooo good. I'm going to have to make some of this and of course get a six pack of San Miguel beer. OH Boy! Now that's authentic pansit back in 1966.

I lived in the P.I. for 3 years and went to many family functions, just like any other culture/food  weather it is pancit or meatballs, it is what ever Grandma made :) 
 Authenticity is in the hands of the cook.

Could you possibly get me your mother’s recipe. I’m trying to compile the pansit recipes I have so I can see how they differ and create the ultimate pansit recipe

Same. Haven't had it this way, minus bell peppers, since 1966. After all these years, I still smell it.

I would like the recipe for the 40 servings.  My church feeds the kids on Wednesday nights and once a month I give the ladies a break.  I'm certain the kids would love this! 

My kids grew up eating Pancit and now they're making for their families!

My Filipino friend taught me how to make this.  Very tasty!

This is a recipe for Filipino Pancit Bihon Guisado.

Pancit Guisado Recipe

lb pancit bihon

Knorr Shrimp Cube

chicken

shrimp (shell and head removed)

cabbage

celery (chopped)

green beans

onion

Chinese sausage (chopped)

garlic (crushed)

parsley

black pepper

Soak pancit bihon in water for 8 to 10 minutes. Drain water and set noodles aside.

Heat oil in a pot. Pan-fry shrimp for 1 minute per side. Remove and set aside.

Saute onion and garlic using remaining cooking oil. Add Chinese sausage. Cook for 1 minute.

Add shredded chicken and celery. Cook for 1 to 2 minutes.

Add Knorr Shrimp Cube. Crush the cube and continue to saute for 30 seconds.

Pour-in soy sauce.  Add parsley, carrot, green beans, and cabbage. Stir. Cover and cook for 3 minutes using medium heat.

Add pancit. Toss ingredients using a kitchen tong.

Season with ground black pepper and add the shrimp back. Toss until well blended. Cover the pot and continue to cook for 2 to 5 minutes between low to medium heat.

Transfer to a serving plate. Serve. Share and enjoy!

Savory deliciousness with a hint of sweetness and lemony tang is this tried and tested EASY recipe for the classic Filipino noodle stir-fry PANCIT! Perfect for any party as it is a sure crowd-pleaser and makes a huge batch.

Pansit/Pancit Philippine Noodle Stir-fry

olive oil

garlic,

onion, (chopped)

(8 oz) packs of Pansit Bihon (rice noodle stick)

tbsp soy sauce, (regular

1½ tbsp oyster sauce, (regular

tsp sugar

salt, (to taste)

pepper, (to taste)

lemon

Boil the chicken (1 large breast or 2 thighs) in over 3 cups of water (or enough water to cover the meat). Cook until tender. Reserve about 3 cups of the liquid remaining. When the chicken is cool enough to handle, shred them or slice into small pieces. Set aside.

Heat oil in a big wok. Saute garlic and onion for a minute. Add the cooked chicken and season with a little salt and pepper. Stir in the veggies and cook for another 3-4 minutes or until a little tender.

Pour about 2 1/2 cups of the reserved liquid into the wok. Season with the soy and oyster sauces and sugar. Bring to a boil.

When it begins to boil add the egg noodles (pancit canton, if using this as combo with rice stick noodles). Press and fold the noodles a few times to ensure it gets soaked in the sauce. When it starts to soften stir in the rice stick noodles/pancit bihon. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.

Add some more stock or water if the sauce dries up before the noodles are tender. Taste and adjust seasoning with a little salt and pepper, if desired. Serve with calamansi (or lemon/lime) – squeeze a few drops on your noodles before eating for some extra flavor and tang! Enjoy!

This recipe hits all the right spots! I use cabbage and carrots because that’s what I remember growing up. I also sometimes add some pork and shrimp to the chicken.

This was a light and tasty dish. I will make it again but will double the vegetables in it. I used cabbage, carrots and green beans.

I love the noodles used and the flavorful sauce. Definitely, this pancit is must-make noodle stir fry meal.

Served this pancit for dinner last night and it didn't disappoint! So easy and quick; perfect for busy weeknights!

I made this noodle stir-fry alternating with already known in our family rice stir-fry. Well, it is pure deliciousness!! And I highly recommend making it!

My noodle loving family really enjoyed this pancit!  Such a flavourful dish.

I have added this to my menu for this weekend. We have a few family members coming over and this looks simple enough to make for a crowd of hungry guests. I love Pancit, so I can't wait to give this recipe a try.

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Pancit Canton Recipe

Filipino Pancit

Pancit Guisado Recipe

Pansit/Pancit Philippine Noodle Sti...

Pansit/Pancit Philippine Noodle Sti...

Top 5 filipino pancit recipes from across the web

The most viewed filipino pancit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pancit Canton Recipe

Filipino Pancit

Pancit Guisado Recipe

Pansit/Pancit Philippine Noodle Sti...

Pansit/Pancit Philippine Noodle Sti...

The most viewed filipino pancit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine