Pancit Recipe

That is my type of pancit, loaded with pork stomach, squid balls, kikiam, and Chinese language sausage, all tossed in savory saucy egg noodles. I take advantage of a combo of soy sauce and oyster sauce to deliver out that wealthy meaty taste in each chunk. The veggies keep crisp, the noodles absorb all of the goodness, and it all the time disappears quick at any handaan. Belief me, this one is a assured crowd pleaser.

By: Vanjo Merano
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Printed: 5/31/25

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Pancit is a well-loved snack or meal, and it’s typically present in small pop-up shops and meals carts world wide. This pancit recipe is ideal for these craving stir-fried noodles full of meats and greens. You probably have by no means made one earlier than, this straightforward model is your good motive to provide it a attempt.

Over time, I’ve tried numerous pancit recipes and added my very own spin to them. For this recipe, although, we’re going again to the fundamentals with components that each pancit merely must have. You’ll be able to anticipate seafood flavors coming from small packages, because of kikiam (a sausage-like dish that has a Chinese language origins) and squid balls (blended squid blended with starch). These are widespread components that may be fried individually and are sometimes thought of widespread avenue meals within the Philippines. Squid balls have a gentle briny style, whereas kikiam, alternatively, offers its personal mix of spices and tenderness that’s so fragrant!

What’s Pancit?

Pancit is a common time period for Filipino noodle dishes that come in several variations relying on the area or components used. The phrase “pancit” itself is derived from the Hokkien (Chinese language) time period “pian e sit,” which suggests “one thing conveniently cooked quick,” which is totally right as a result of this pancit recipe simply takes solely about an hour.

What makes pancit so particular, past the hearty mixture of noodles, meat, and greens, is the way it naturally brings folks collectively. It’s the type of dish you all the time see at birthdays, reunions, and fiestas—one thing that feels proper on the heart of any celebration. Once I need to serve up consolation and a little bit of nostalgia, that is my go to. It’s the type of meal that will get my spouse and youngsters to assemble round, share a plate, and revel in a couple of laughs.

Components and Objective

Egg noodles (800 grams) – Act as the primary carb base and absorb all of the sauce and taste
Water (1 ½ cups + 6 cups) – Used for simmering and making the sauce base
Garlic (8 cloves) – Builds robust taste from the beginning of sautéing
Onion (1, sliced thinly) – Balances out the garlic and sweetens the bottom
Soy sauce (½ cup) – Varieties the umami base of the sauce
Oyster sauce (¼ cup) – Deepens the flavour and provides a slight sweetness
Cornstarch (2 tablespoons + ¼ cup water) – Thickens the sauce to cling to the noodles
Maggi Magic Hen Cubes (2 items) – Increase the general taste with savory hen style
Salt and floor black pepper – Season every thing to style

Meat components:

Pork stomach (1 ½ lbs.) – Provides richness and taste, additionally offers rendered fats for pan-frying
Squid balls (8 ounces) – Present seafood taste and chewy texture distinction
Kikiam (8 ounces) – Add a sweet-savory chunk that enhances the meats
Chinese language sausage (3 items) – Usher in a smoky-sweet depth that lifts the entire dish

Greens components:

Cabbage (1 head, chopped) – Provides crunch and quantity
Crimson bell pepper (1, sliced) – Offers a slight sweetness and coloration
Inexperienced bell pepper (1, sliced) – Gives a delicate bitter be aware and freshness
Carrots (2, julienned) – Add sweetness and vibrant coloration

The best way to Cook dinner Pancit

Brown the Pork and Extract the Taste – Begin by searing 1 ½ lbs. of pork stomach in a big pan till the floor will get golden brown and crisp. This primary step helps develop that caramelized crust that provides depth to the dish. After that, pour in 1 ½ cups of water and let it boil. Decrease the warmth and simmer till the pork is fork-tender.
Sauté the Sausage, Kikiam, and Squid Balls in Pork Fats – Take the pork out and set it apart. In the identical pan, use the rendered pork fats to fry 3 items of Chinese language sausage, 8 ounces of squid balls, and eight ounces of kikiam for about 2 to 2 ½ minutes.
Give the Veggies a Fast Sauté – Add in your greens subsequent—sliced pink and inexperienced bell peppers, julienned carrots, and chopped cabbage. Sauté for two minutes, simply sufficient to melt them with out shedding crunch.
Construct the Sauce and Soften the Noodles – Sauté 8 cloves of chopped garlic and 1 sliced onion in the identical pan till the onion turns into translucent. Pour in 6 cups of water, ½ cup of soy sauce, and ¼ cup of oyster sauce. Convey to a boil, then scale back the warmth to low. Add 2 items of Maggi Magic Hen Cubes and stir to dissolve. Now, add 800 grams of egg noodles and toss gently to coat every thing. Cook dinner for two minutes whereas tossing sometimes to keep away from clumping.
Thicken the Sauce to Coat the Noodles – Combine 2 tablespoons of cornstarch with ¼ cup of water, then pour it into the pan. Toss the noodles once more to distribute the thickened sauce evenly. This small however important step binds the sauce to the noodles and provides the dish that signature shiny end.
Convey Every thing Collectively – Add again the cooked pork, Chinese language sausage, squid balls, and kikiam. Toss to mix every thing and let the flavors mingle for a minute or two. Then add the sautéed greens and gently combine. Season with salt and floor black pepper to style.

Ideas & Tips

When you’re utilizing uncooked egg noodles, cook dinner them in boiling water for about 2 minutes till simply tender. For precooked egg noodles, a fast 1-minute soak in sizzling water is sufficient to loosen them up. Dried egg noodles, which I used on this recipe, ought to be boiled for about 2 minutes or based on the package deal directions. You’ll want to examine what sort of noodles you’re utilizing, as cooking instances could range, and overcooking could make them soggy.
For cleaner, extra even slices, chill your Chinese language sausage earlier than reducing because it helps the sausage maintain its form.
Keep away from overcooking the greens. Hold them barely crisp. They’ll keep a greater texture and gained’t turn into mushy when you reheat the dish later.

Finest Strategy to Get pleasure from Pancit

As I discussed, you’ll typically discover pancit served throughout birthdays and fiestas, alongside slices of lime or calamansi. The acidity cuts via the richness, which helps stability the dish. In most Filipino properties, pancit exhibits up at potlucks or salu salo, simply sitting there prepared for everybody to pile onto their plates. It pairs completely with no matter else is on the desk—fried stuff, grilled meat, you identify it. Frequent pairings embody fried hen, lumpiang shanghai, and pork barbecue.

How This Pancit Stands Out

This straightforward however flavorful pancit recipe stands out from my different guisado variations due to how the meats come collectively. I take advantage of tender pork stomach and let its wealthy taste mix with the seafood style from the kikiam and squid balls. Yet another factor that units it aside is the additional thick sauce. It offers the noodles a pleasant shiny end that sticks to each chunk. It’s not dry in any respect, simply thick sufficient to coat the noodles completely. That small element, together with the combination of conventional and avenue meals fashion components, makes this model really feel each nostalgic and just a little extra particular.

What to Have With This Pancit Recipe

This pancit recipe shines much more when paired with different Filipino favorites. One widespread combo is lumpiang shanghai. As a result of these crispy spring rolls crammed with meat and dipped in candy chili sauce give extra crunch and sweetness that’s an ideal match for the savory pancit. One other is pork barbecue on skewers, providing you with that smoky-charred taste that performs properly with the saucy noodles. Filipinos additionally like to serve this with sliced white bread, regionally often known as “Tasty” bread. From a conventional standpoint, pancit is commonly paired with one thing candy, crispy, or acidic. Even a squeeze of calamansi brings a contemporary distinction that rounds every thing out.

Advised Recipes

Curious to attempt extra pancit varieties? Listed here are a couple of scrumptious choices price exploring:

Pancit Cabagan – This model is saucier and options a mixture of meats and greens tossed in soy sauce, topped with quail eggs. In contrast to the stir-fried egg noodles, Cabagan’s miki noodles are soaked in sauce and feels extra like a noodle stew.
Pancit Luglug – This one makes use of thick rice noodles and is topped with brilliant orange shrimp sauce, chicharrón, and hard-boiled eggs. It’s a totally different noodle expertise altogether because it’s richer, heavier, and layered with textures.
Pancit Malabon – Thick, seafood-loaded, and distinctly flavored with shrimp broth, this one is closest to fiesta-style pancit. When you preferred the depth of pork stomach in our recipe, you’ll benefit from the seafood-heavy notes in Malabon too.

Every model brings its personal aptitude, however all of them seize the center of what pancit is about. Taste, celebration, and a complete lot of consolation in a single dish. Attempt all of them and see which one turns into your subsequent go-to. Who is aware of? You may end up cooking a pancit recipe even when there’s no event, simply because it tastes that good!

Did you make this? When you snap a photograph, please be certain tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!

Egg noodles tossed with pork stomach, squid balls, kikiam and a medley of greens

Prep: 25 minutes

Cook dinner: 30 minutes

Whole: 55 minutes

Directions

Sear the pork stomach till the outer half turns medium brown. Pour 1 ½ cups of water. Let boil. Simmer till the pork tenderizes and sufficient fats will get rendered.

1 ½ lbs. pork stomach, 1 ½ cups water
Take away the pork from the pan. Utilizing the rendered fats, pan-fry the Chinese language sausage, squid balls, and kikiam for two to 2 ½ minutes. Take away from the pan. Put aside.

8 ounces squid balls, 3 items Chinese language sausage, 8 ounces kikiam
Sauté the bell peppers, carrots, and cabbage. Proceed sautéing for two minutes. Take away from the pan. Put aside.

1 pink bell pepper, 1 inexperienced bell pepper, 2 carrots, 1 head cabbage
Sauté the garlic and onion. As soon as the onion softens, add water, soy sauce, and oyster sauce. Let boil. Regulate the warmth to the bottom setting.

8 cloves garlic, 1 onion, ½ cup soy sauce, ¼ cup oyster sauce, 6 cups water
Add Maggi Magic Hen Cubes. Stir.

2 items Maggi Magic Hen Cubes
Add the egg noodles. Toss. Cook dinner for two minutes whereas sometimes tossing the noodles. (see notes beneath)

800 grams egg noodles
Mix ¼ cup water with 2 tablespoons of cornstarch. Stir and pour the combination into the pan. Toss. (see notes beneath)

2 tablespoons cornstarch
Add again the pork, Chinese language sausage, squid balls, and kikiam. Toss till properly distributed.
Add the sauteed greens. Toss.
Season with salt and floor black pepper.

Salt and floor black pepper to style
Switch to a serving plate. Serve. Share and revel in!

Notes

Tossing egg noodles – Give the noodles a mild toss from time to time for about 2 minutes. This helps them cook dinner evenly, absorb all that flavorful sauce, and retains them from clumping into one massive noodle ball. Ready till the top so as to add them is essential. It stops them from turning soggy or overcooked, so that they keep completely chewy and coated with taste.
Diluting cornstarch with water – All the time combine your cornstarch with a little bit of water earlier than including it to the pan. When you throw it straight into the recent liquid, it can clump up quick. Making a slurry makes positive that the sauce thickens easily. This little trick helps the sauce stick to each strand of noodle and each chunk of meat. Skip the cornstarch, and your sauce may find yourself skinny and watery. Undoubtedly not what we’re going for.

Vitamin Data

Energy: 7774kcal (389%) Carbohydrates: 693g (231%) Protein: 246g (492%) Fats: 447g (688%) Saturated Fats: 160g (800%) Polyunsaturated Fats: 54g Monounsaturated Fats: 200g Trans Fats: 1g Ldl cholesterol: 1327mg (442%) Sodium: 8950mg (373%) Potassium: 6797mg (194%) Fiber: 61g (244%) Sugar: 65g (72%) Vitamin A: 26024IU (520%) Vitamin C: 607mg (736%) Calcium: 934mg (93%) Iron: 30mg (167%)