There are hundreds of noodle dishes around the Philippines. As much as we love rice, we also show a lot of love for noodles. Pancit is easily my favorite Filipino noodle dish. It’s the “everything-on-it” meal of the Philippines. It’s got meat toppings, vegetables, and carbs. This complete meal in one is perfect for large parties and gatherings. Nothing gets Pinoys more excited than a bilao of pancit!
No Filipino Christmas dinner will be complete without pancit. It’s filling, flavorful, and messy–it’s just the thing to make a Christmas party more relaxed and warm. Pancit has the special power of being all about celebration and festivities, but also being casual and homey. It’s the perfect mood for a Christmas dinner at home with family and close friends.
I like to make my pancit fully loaded, with as much toppings as possible. You know what else is fully loaded, but with all your kitchen and dining needs? Landers Superstore! Check them out at the following branches in Metro Manila:
Landers Alabang West
- 4 tbsp of oil
- 400 grams of cubed pork belly
- 150 grams of chopped chicken gizzard
- 100 grams pork liver
- 2 tbsp garlic
- 1/3 cup sliced red onions
- 6 pieces of kikiam
- 1 cup chicken stock
- 150 grams of shelled shrimp
- 1 tsp crushed peppercorn
- 1 tsp salt
- 10 pcs of tofu balls (or hard tofu)
- 1/2 cup of shredded cabbage
- 1/3 cup sliced carrots
- 1/3 cup sliced bell peppers
- 1/3 cup sliced snow peas
- 1/3 cup green beans
- 1 1/2 cup chicken stock
- 1/3 cup soy sauce
- 4 cups of dried canton noodles (or fresh, whatever’s available)
- 1 tbsp sesame oil
- a bunch of kinchay
- Sear the pork belly in a hot pan with oil. Cook until browned.
- Add in the chicken gizzards along with garlic and onions. Sauté together until gizzards are cooked.
- Toss in the pork liver and stir to cook.
- Add in the sliced kikiam and chicken stock. Cover and let cook for 10 minutes.
- Drop in the shrimp, and then season with salt and pepper.
- On another pan, heat up some oil on medium heat. Drop in the tofu balls or hard tofu and toast until golden brown.
- Remove the cooked meats from the pan and put onto a plate or container.
- Drop all the vegetables into the pan used to cook the meat. Cook for a couple minutes and then remove. Put on a plate or container.
- In the same pan, add chicken stock and soy sauce. Bring to a simmer.
- Add the noodles into the liquid.
- Once the noodles get a bit soft, add the cooked meats and vegetables. Stir to combine.
- Drizzle with sesame oil. Season accordingly.
- If the noodles aren’t cooked through yet, add more chicken stock.
- Slice the toasted tofu balls or hard tofu. Drop into the pan with the noodles.
- At the very end, drop in the kinchay or flat leaf parsley.
- Serve with sliced calamansi and enjoy!
Need a visual guide to this recipe? Check out the video below!
Try this recipe out at home! Show me your food photos by tagging me @erwan on Instagram or using the hashtag #TheFatKidInside. Hope you loved this one as much as I did!