That is my form 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 convey out that wealthy meaty taste in each chunk. The veggies keep crisp, the noodles absorb all of the goodness, and it at all times disappears quick at any handaan. Belief me, this one is a assured crowd pleaser.
Printed: 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 world wide. This pancit recipe is ideal for these craving stir-fried noodles filled with meats and greens. When you’ve got by no means made one earlier than, this easy model is your excellent cause to provide it a attempt.
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 may count on seafood flavors coming from small packages, due to kikiam (a sausage-like dish that has a Chinese language origins) and squid balls (blended squid combined with starch). These are widespread elements that may be fried individually and are sometimes thought-about common road meals within the Philippines. Squid balls have a light briny style, whereas kikiam, alternatively, provides its personal mix of spices and tenderness that’s so fragrant!
What’s Pancit?
Pancit is a basic 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 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 form of dish you at all times see at birthdays, reunions, and fiestas—one thing that feels proper on the middle of any celebration. After I need to serve up consolation and a little bit of nostalgia, that is my go to. It’s the form of meal that will get my spouse and children to collect round, share a plate, and revel in a number of laughs.
Elements and Goal
- Egg noodles (800 grams) – Act as the principle 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 sturdy 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) – Enhance the general taste with savory rooster style
- Salt and floor black pepper – Season all the pieces 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 chunk 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
- Pink bell pepper (1, sliced) – Provides a slight sweetness and shade
- Inexperienced bell pepper (1, sliced) – Presents a refined bitter be aware and freshness
- Carrots (2, julienned) – Add sweetness and vibrant shade
The right 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 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. Deliver to a boil, then cut 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 all the pieces. 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.
- Deliver Every little thing Collectively – Add again the cooked pork, Chinese language sausage, squid balls, and kikiam. Toss to mix all the pieces 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
- For those who’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 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 bundle directions. Remember to test what sort of noodles you’re utilizing, as cooking occasions might fluctuate, and overcooking could make them soggy.
- For cleaner, extra even slices, chill your Chinese language sausage earlier than chopping because it helps the sausage maintain its form.
- Keep away from overcooking the greens. Preserve them barely crisp. They’ll preserve a greater texture and gained’t grow to be mushy if you happen to 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 means of the richness, which helps stability the dish. In most Filipino houses, 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 title it. Frequent pairings embrace 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. Yet one more factor that units it aside is the additional thick sauce. It provides 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 combo of conventional and road meals model 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 common combo is lumpiang shanghai. As a result of these crispy spring rolls stuffed 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 usually paired with one thing candy, crispy, or acidic. Even a squeeze of calamansi brings a contemporary distinction that rounds all the pieces out.
Urged Recipes
Curious to attempt extra pancit varieties? Listed here are a number 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. Not like 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 vivid 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. For those who 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 guts of what pancit is about. Taste, celebration, and an entire 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 would possibly end up cooking a pancit recipe even when there’s no event, simply because it tastes that good!
Did you make this? For those who snap a photograph, please ensure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we will 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 pink 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. Cook dinner for two minutes whereas sometimes tossing the noodles. (see notes under)
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 under)
2 tablespoons cornstarch
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Add again the pork, Chinese language sausage, squid balls, and kikiam. Toss till properly 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 mild toss once in a while for about 2 minutes. This helps them prepare dinner evenly, absorb all that flavorful sauce, and retains them from clumping into one huge noodle ball. Ready till the top so as to add them is necessary. It stops them from turning soggy or overcooked, in order that they keep completely chewy and coated with taste.
- Diluting cornstarch with water – At all times combine your cornstarch with a little bit of water earlier than including it to the pan. For those who throw it straight into the recent liquid, it’s going to 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 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 The right way to Cook dinner Pancit
