Filipino Noodle Dishes

Pancit Bato Pancit bato is a noodle dish

that closely resembles pancit canton. This originated in the province of Camarines Sur, Bicol region in a municipality known as Bato. That it is where the noodle got its name. It is harder than the regular pancit canton. This means that additional cooking time is needed to ensure that the noodles are ready. As for the taste, the noodles have a good smoky

flavor.

Bam - I

is a type of stir fried noodle dish that originated from Cebu. It is a combination of sotanghon and pancit and a number of vegetables and spices.

Pancit Malabon

Is a flavorful noodle dish that originated in the City of Malabon. This dish resembles the pancit palabok but the array of seafood toppings and the tradional tough and thick rice noodles distinguishes this dish.

Pancit Palabok

A noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, fried tofu, scallions and fried garlic. A very tasty treat that is sure to relieve hunger.

Lomi

Is an easy soup dish composed of round miki noodles, Chinese sausage, pork and vegetables. It is best eaten while steaming hot. To spice up the taste, depending on one’s preference, a mixture of soy sauce, calamansi and crushed fresh pepper can be added to the dish as

condiment.

Pancit Habhab Also known as Pancit Lucban

is a version that originated from the province of quezon. This noodle dish may look like the traditional Pancit Canton, but there are some notable differences. Pancit habhab uses dried rice noodles which are known as miki Lucban. This pancit version is served over a piece of banana leaf and is eaten without any utensils.

Batchoy Is a soup dish composed of

sliced pork, pig’s innards and miki noodles. This dish originated from the district of La Paz in Iloilo City. Traditional batchoy recipe requires the use of shrimp paste or ginamus. Unlike regular shrimp paste, shrimp paste used in traditional is batchoy is sold in blocks.

Batil Patung Miki noodles in rich brown

stock, piled with ground carabeef, chopped liver, bean sprouts and strips of cabbage and crowned with suuny side up egg. Batil Patung literally means beat the egg and place on top. It comes with a soup for mixing or consumed on its own and a dip of chopped onions, soy sauce, chilli

and calamansi.

Pancit Grade One

Santa Rosa, Laguna pancit recipe with hipong pinugot and kalamias as souring agent

Pancit Sotanghon

Sotanghon noodles sautéed in hot achuete oil flavored with plenty of young garlic fried in it, with toppings of flaked chicken breast, handfuls of golden fried garlic, lots of freshly ground peppercorn and boiled duck egg; with patis, calamansi and wansoy as seasoning.