If you love noodles, you're in for a treat with these five best Pancit recipes. Each one brings its own unique flair to the table, whether it's the stir-fried goodness of Pancit Canton or the rich seafood sauce of Pancit Malabon. Trust me, you won't want to miss out on the comforting flavors of Pancit Bihon and the savory delight of Pancit Palabok. Ready to find out which one will be your new favorite?
Pancit Canton
Pancit Canton is a beloved Filipino noodle dish that's perfect for celebrations or everyday meals. Made from wheat noodles, it's stir-fried with a medley of vegetables, meats, and savory sauces that create a delightful combination of flavors and textures.
This dish isn't only delicious but also versatile, as you can customize it with your choice of proteins and vegetables. Follow this recipe to create your own delicious Pancit Canton at home.
Ingredients:
- 200g Pancit Canton noodles
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup shredded chicken or pork
- 1 cup shrimp, peeled and deveined
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup cabbage, chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Lemon or calamansi wedges (for serving)
Instructions:
Begin by cooking the Pancit Canton noodles according to package instructions, then drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant, then add the shredded chicken or pork, followed by the shrimp. Cook until the shrimp is pink and cooked through.
Add the carrots, bell peppers, and cabbage, sautéing for about 3-5 minutes until the vegetables are tender yet crisp.
Stir in the cooked Pancit Canton noodles, soy sauce, oyster sauce, and season with salt and pepper to taste. Toss everything together until well combined and heated through.
Serve hot, garnished with green onions and with lemon or calamansi wedges on the side.
Extra Tips:
When making Pancit Canton, feel free to experiment with different proteins such as beef or tofu for a vegetarian option.
Additionally, you can amplify the flavor by adding a splash of sesame oil or a sprinkle of pepper flakes for a little kick.
To guarantee your vegetables retain their vibrant color and crunch, avoid overcooking them.
Finally, Pancit Canton is best enjoyed fresh, but can be stored in the refrigerator for a day or two; just reheat it in a pan before serving.
Pancit Malabon
Pancit Malabon is a delicious Filipino noodle dish known for its thick rice noodles and rich seafood flavors. This dish hails from the coastal city of Malabon and is defined by its vibrant orange sauce made from shrimp and crab fat, giving it a unique taste that's both savory and slightly sweet.
It's often garnished with boiled eggs, chicharrón (crispy pork skin), and fresh vegetables, making it a festive dish perfect for gatherings and celebrations.
Ingredients:
- 500g thick rice noodles (bihon)
- 200g shrimp, peeled and deveined
- 100g crab meat
- 1 cup shrimp broth
- 1 cup water
- 1/2 cup annatto oil (for color)
- 1 onion, minced
- 4 cloves garlic, minced
- 1/2 cup fish sauce
- 1/2 cup chopped green onions
- 2 boiled eggs, sliced
- 1/2 cup chicharrón, crushed
- 1/2 cup vegetables (like cabbage, carrots, and pechay)
- Salt and pepper, to taste
- Lemon or calamansi, for serving
To cook Pancit Malabon, start by soaking the thick rice noodles in water for about 30 minutes until softened.
In a large pan, heat the annatto oil over medium heat, then sauté the minced garlic and onion until fragrant.
Add the shrimp and cook until they turn pink. Stir in the crab meat and cook for another minute.
Pour in the shrimp broth and water, adding the fish sauce, salt, and pepper to taste.
Once the mixture is boiling, add the soaked noodles, stirring gently until they absorb the sauce and are heated through.
Finally, fold in the vegetables and toss until they're slightly wilted.
Serve hot, garnished with sliced boiled eggs, crushed chicharrón, and chopped green onions.
When cooking Pancit Malabon, it's important to verify that the noodles aren't overcooked, as they can become mushy.
Adjust the seasoning according to your preference; the fish sauce adds a salty depth, while lemon or calamansi juice can be served on the side for a revitalizing zing.
If you like a richer flavor, you can add more crab fat or even a bit of bagoong (fermented shrimp paste) for an extra umami kick.
Enjoy this dish with family and friends to truly savor its delightful flavors!
Pancit Bihon
Pancit Bihon is a delightful Filipino noodle dish made with rice vermicelli, mixed vegetables, and a variety of proteins, typically chicken, shrimp, or pork.
It's a staple in Filipino cuisine, often served during celebrations, gatherings, or simply as a comforting meal at home. Its savory flavor, combined with the crunch of fresh vegetables, makes Pancit Bihon a favorite among many.
This recipe will guide you through creating this delicious dish that's sure to impress your family and friends.
Ingredients:
- 8 oz rice vermicelli (bihon noodles)
- 1 lb chicken breast, thinly sliced
- 1 cup shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups cabbage, shredded
- 1 cup carrots, julienned
- 1 cup green beans, cut into 1-inch pieces
- 3 cups chicken broth
- 3 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- Salt and pepper to taste
- Lemon or calamansi wedges for serving
Cooking Instructions:
Start by soaking the rice vermicelli in warm water for about 10-15 minutes until soft, then drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant, then add the sliced chicken breast and cook until it turns golden brown.
Add the shrimp and cook until they turn pink. Incorporate the cabbage, carrots, and green beans, stirring until the vegetables are tender.
Pour in the chicken broth and bring to a simmer. Add the soaked bihon noodles along with soy sauce, oyster sauce (if using), salt, and pepper.
Toss everything together gently and cook for another 5-7 minutes until the noodles are heated through and have absorbed the flavors.
Extra Tips:
For an even richer flavor, consider adding a dash of sesame oil or sautéing some sliced mushrooms along with the vegetables.
You can also customize the dish by including other proteins like pork or tofu, and feel free to add more vegetables such as bell peppers or snow peas for extra color and nutrition.
To serve, garnish with chopped green onions or cilantro and squeeze fresh lemon or calamansi for a zesty finish. Enjoy your delicious Pancit Bihon!
Pancit Palabok
Pancit Palabok is a beloved Filipino noodle dish known for its rich and savory flavor, featuring rice noodles topped with a thick, flavorful sauce made from shrimp and pork. Traditionally served during special occasions, it's often garnished with hard-boiled eggs, chicharrón (crispy pork cracklings), green onions, and a sprinkle of calamansi juice for that zesty finish. This dish not only delights the palate but also showcases the vibrant culinary heritage of the Philippines.
Ingredients:
- 8 ounces rice noodles (bihon)
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1/2 pound ground pork
- 1/2 pound shrimp, peeled and deveined
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 3 tablespoons cornstarch
- 1/4 cup water
- 1/4 cup annatto oil (for coloring)
- Salt and pepper to taste
- Hard-boiled eggs, sliced (for garnish)
- Chicharrón, crushed (for garnish)
- Green onions, chopped (for garnish)
- Calamansi or lemon wedges (for serving)
To prepare Pancit Palabok, start by cooking the rice noodles according to package instructions, then drain and set aside. In a large skillet, heat the oil over medium heat and sauté the minced garlic and chopped onion until fragrant.
Add the ground pork and cook until browned. Stir in the shrimp and cook until pink. Pour in the chicken broth and fish sauce, then let it simmer for about 5 minutes.
In a small bowl, mix the cornstarch with water to create a slurry, then slowly add it to the skillet while stirring to thicken the sauce. Finally, add the annatto oil for color and season with salt and pepper to taste. Toss the cooked noodles in the sauce until well coated.
For a successful Pancit Palabok, make sure to adjust the thickness of the sauce to your liking by adding more or less chicken broth. If you want to enhance the flavor, consider using homemade chicken broth or adding a splash of soy sauce for an extra umami kick.
Don't forget to serve it with calamansi or lemon wedges on the side, as the acidity balances the richness of the dish beautifully. Enjoy this celebratory plate of Pancit Palabok with family and friends!
Pancit Sotanghon
Pancit Sotanghon is a delightful Filipino noodle dish that features translucent glass noodles made from mung bean starch. Known for its savory flavor and colorful presentation, it often includes a medley of vegetables and proteins like chicken, shrimp, or pork.
This dish isn't only a staple during celebrations but also makes for a comforting meal any day of the week. With a rich broth and an array of textures, Pancit Sotanghon is certain to be a crowd-pleaser at your dinner table.
Ingredients:
- 8 ounces sotanghon noodles
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 1 cup cabbage, shredded
- 1 cup chicken breast, cooked and shredded
- 1 cup shrimp, peeled and deveined
- 4 cups chicken broth
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Instructions:
To prepare Pancit Sotanghon, start by soaking the sotanghon noodles in warm water for about 15 minutes until they soften, then drain and set aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant, then add the carrot and bell pepper, cooking for a few more minutes until tender.
Stir in the cabbage, shredded chicken, and shrimp, cooking until the shrimp turns pink. Pour in the chicken broth and soy sauce, then bring to a gentle boil.
Add the softened noodles, tossing everything together to guarantee the noodles absorb the broth and flavors. Cook for an additional 3-5 minutes, seasoning with salt and pepper to taste.
Remove from heat and garnish with chopped green onions before serving.
Extra Tips:
When cooking Pancit Sotanghon, feel free to customize the dish by adding your favorite vegetables or proteins.
If you prefer a richer flavor, consider adding a splash of oyster sauce or a squeeze of lime juice. For a vegetarian version, simply omit the meat and use vegetable broth instead.
It's essential to keep an eye on the noodles as they can quickly become overcooked. Finally, serving this dish with calamansi or lime on the side can enhance its flavor even further, giving it a rejuvenating zing.
Enjoy your homemade Pancit Sotanghon!