That is my sort of pancit, loaded with pork stomach, squid balls, kikiam, and Chinese language sausage, all tossed in savory saucy egg noodles. I exploit a combo of soy sauce and oyster sauce to carry out that wealthy meaty taste in each chew. The veggies keep crisp, the noodles take in all of the goodness, and it all the time disappears quick at any handaan. Belief me, this one is a assured crowd pleaser.
Revealed: 5/31/25
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Pancit is a well-loved snack or meal, and it’s usually present in small pop-up shops and meals carts around the globe. 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 purpose to offer it a strive.
Through the years, 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 elements that each pancit merely must have. You’ll be able to count on 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 elements that may be fried individually and are sometimes thought-about widespread avenue meals within the Philippines. Squid balls have a gentle briny style, whereas kikiam, however, provides 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 numerous variations relying on the area or elements used. The phrase “pancit” itself is derived from the Hokkien (Chinese language) time period “pian e sit,” which implies “one thing conveniently cooked quick,” which is completely appropriate 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 individuals collectively. It’s the sort of dish you all the time see at birthdays, reunions, and fiestas—one thing that feels proper on the heart of any celebration. After I wish to serve up consolation and a little bit of nostalgia, that is my go to. It’s the sort of meal that will get my spouse and children to collect round, share a plate, and revel in a couple of laughs.
Elements and Goal
- Egg noodles (800 grams) – Act as the primary carb base and take in 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) – Kinds 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 rooster style
- Salt and floor black pepper – Season the whole lot to style
Meat elements:
- Pork stomach (1 ½ lbs.) – Provides richness and taste, additionally provides rendered fats for pan-frying
- Squid balls (8 ounces) – Present seafood taste and chewy texture distinction
- Kikiam (8 ounces) – Add a sweet-savory chew that enhances the meats
- Chinese language sausage (3 items) – Usher in a smoky-sweet depth that lifts the entire dish
Greens elements:
- Cabbage (1 head, chopped) – Provides crunch and quantity
- Crimson bell pepper (1, sliced) – Offers a slight sweetness and colour
- Inexperienced bell pepper (1, sliced) – Provides a refined bitter observe and freshness
- Carrots (2, julienned) – Add sweetness and vibrant colour
Methods to Prepare 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 purple and inexperienced bell peppers, julienned carrots, and chopped cabbage. Sauté for two minutes, simply sufficient to melt them with out dropping 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. Carry 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 the whole lot. Prepare 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.
- Carry Every thing Collectively – Add again the cooked pork, Chinese language sausage, squid balls, and kikiam. Toss to mix the whole lot 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.
Suggestions & Methods
- In the event you’re utilizing uncooked egg noodles, prepare dinner them in boiling water for about 2 minutes till simply tender. For precooked egg noodles, a fast 1-minute soak in scorching water is sufficient to loosen them up. Dried egg noodles, which I used on this recipe, must be boiled for about 2 minutes or in keeping with the package deal directions. Remember to verify what sort of noodles you’re utilizing, as cooking instances could differ, 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. Maintain them barely crisp. They’ll keep a greater texture and gained’t grow to be mushy for those who reheat the dish later.
Greatest Method to Take pleasure in Pancit
As I discussed, you’ll usually discover pancit served throughout birthdays and fiestas, alongside slices of lime or calamansi. The acidity cuts by 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. Widespread pairings embody fried rooster, lumpiang shanghai, and pork barbecue.
How This Pancit Stands Out
This easy however flavorful pancit recipe stands out from my different guisado variations due to how the meats come collectively. I exploit tender pork stomach and let its wealthy taste mix with the seafood style from the kikiam and squid balls. Another factor that units it aside is the additional thick sauce. It provides the noodles a pleasant shiny end that sticks to each chew. It isn’t 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 elements, 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, supplying you with that smoky-charred taste that performs nicely with the saucy noodles. Filipinos additionally like to serve this with sliced white bread, regionally often known as “Tasty” bread. From a standard standpoint, pancit is commonly paired with one thing candy, crispy, or acidic. Even a squeeze of calamansi brings a contemporary distinction that rounds the whole lot out.
Recommended Recipes
Curious to strive 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 shiny 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. In the event you favored 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. Strive all of them and see which one turns into your subsequent go-to. Who is aware of? You would possibly end up cooking a pancit recipe even when there’s no event, simply because it tastes that good!
Did you make this? In the event you snap a photograph, please be certain tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we are able to see your creations!
Pancit Recipe
Egg noodles tossed with pork stomach, squid balls, kikiam and a medley of greens
Directions
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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
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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
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Sauté the bell peppers, carrots, and cabbage. Proceed sautéing for two minutes. Take away from the pan. Put aside.
1 purple bell pepper, 1 inexperienced bell pepper, 2 carrots, 1 head cabbage
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Sauté the garlic and onion. As soon as the onion softens, add water, soy sauce, and oyster sauce. Let boil. Alter the warmth to the bottom setting.
8 cloves garlic, 1 onion, ½ cup soy sauce, ¼ cup oyster sauce, 6 cups water
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Add Maggi Magic Hen Cubes. Stir.
2 items Maggi Magic Hen Cubes
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Add the egg noodles. Toss. Prepare dinner for two minutes whereas sometimes tossing the noodles. (see notes beneath)
800 grams egg noodles
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Mix ¼ cup water with 2 tablespoons of cornstarch. Stir and pour the combination into the pan. Toss. (see notes beneath)
2 tablespoons cornstarch
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Add again the pork, Chinese language sausage, squid balls, and kikiam. Toss till nicely distributed.
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Add the sauteed greens. Toss.
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Season with salt and floor black pepper.
Salt and floor black pepper to style
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Switch to a serving plate. Serve. Share and revel in!
Notes
- Tossing egg noodles – Give the noodles a delicate toss every so often for about 2 minutes. This helps them prepare dinner evenly, take in all that flavorful sauce, and retains them from clumping into one massive noodle ball. Ready till the tip 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. In the event you throw it straight into the new 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 chew of meat. Skip the cornstarch, and your sauce would possibly find yourself skinny and watery. Positively not what we’re going for.
Diet Info
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%)
Watch Methods to Prepare dinner Pancit
