This one is my favorite. Not only easy to make but so full of flavor.

  • 1 - 8 ounces bihon rice noodles
  • 1/2 lb. shrimp, peeled
  • 100 g. fish ball, cut in half
  • 1 cup squid, cut into rings
  • 1 small carrot, cut into strips
  • 2 stem celery, julienne thin
  • 1/3 lb. cabbage, shredded
  • 3-4 cloves of garlic, minced
  • 1 small onion, cut thin
  • 2 tablespoon soy sauce
  • 2 tablespoon cooking oil
  • 1 tablespoon sesame oil (optional)
  • 3 cups water or chicken broth
  • chopped green onion for garnishing
  • kalamansi or lemon

  1. Soak rice noodles in water for 5 minutes. Drain excess water and set aside.
  2. In a large wok saute garlic and onion till caramelized.
  3. Add fish ball, squid and shrimp, stir for a minute.
  4. Add carrots, soy sauce, black pepper, water and simmer in medium low heat.
  5. Season with sesame oil, salt and more ground pepper to taste.
  6. Add noodles and cabbage, stir well.
  7. Cover wok and cook in low heat for about 10 minutes while stirring every 2 minutes.*By covering the wok it will allow the noodles to cook evenly from the steam.*
  8. You can add more water or broth if necessary.
  9. Remove wok from heat and transfer pancit in a serving dish.
  10. Garnish with green onion and serve with kalamansi or lemon juice.
*You can add pork slices or chicken if desired.*

Popular Posts