Filipino Pancit Recipe


This is the start of a ten week series of that is superspecial to me. It’s ten Filipino recipes from the orphanage where I worked for the last year of my life. This is the food that the kids ate at their birthday parties; it’s what I ate for dinner with them when I was a bantay (house babysitter); it’s what I will always think of when I think of Filipino food. I’ll share one mostly-picture-post each week with a recipe included, transcribed straight from the aunties who have been cooking for these kids for 10, 20, even 30 years. I want to take you back there with me.

And this first post is the story, in pictures, of Filipino Pancit.

Pancit Canton, Pancit Bihon, an Bam-i are all varieties of a stir-fried noodle dish that make for some very happy birthdays at CSC. Salamat kaayo, many thanks, to sweet Auntie Febe (pictured below) for teaching me how to make this. I made my own recipe for pancit a while back but this one is my treasured recipe. Pancit will forever be one of my favorite Filipino foods.

Pancit-1Pancit-3Pancit-5Pancit-8Pancit-9  Pancit-11

4.6 from 14 reviews
Filipino Pancit
Serves: 12-16
  • 2 lbs. uncooked noodles – this version used a combination of pancit and vermicelli
  • 4 cups sliced mixed veggies: cabbage, carrots, bell peppers, and green onions
  • 1 lb. lean pork, cut into very small pieces
  • ½ cup oil
  • 1 onion, minced
  • 1 tablespoon soy sauce
  • 6 cloves garlic, crushed
  • 1 pork bouillon cube
  • 6 cups water
  1. Soak the vermicelli in water for about 5 minutes or until soft.
  2. Brown the pork in the oil with the soy sauce, garlic, and onion.
  3. Add the water and bouillon cube to the pork and bring to a low simmer. Add the vegetables and cook for 5-10 minutes. Add the uncooked pancit noodles and soaked vermicelli. Simmer over low heat until the noodles soak up all the broth.


For the full story on this addicting noodle comfort food, check out my other blog post on the Children’s Shelter of Cebu website! Do it, do it, do it.

This Filipino Pancit recipe comes from the orphanage that I worked at for a year in Cebu. It's my all-time favorite Filipino recipe!
Subscribe for these valuable resources:
  • eCookbook with our top 25 recipes
  • Email Updates for new recipes
  • Exclusive discounts on our products



  1. Lindsay, I have been waiting for this recipe for about 20 years! My husband and I love Filipino Pancit – and here is the authentic recipe!!! Thanks so much – you are my fave food blogger.

    • Authentic? Kinda questionable, but it serves as a decent rendition of the real thing; if there even is such a thing as authentic in today’s culturally homogenized cuisines.

      • Wow. Wanker alert. Get a life, idiot.

        There was no point to your comment, except for some kind of self-serving ego-boost. How about you stop wasting other people’s time with such crud.

        Yes, my comment may (also) not be necessary, but I’m guessing you’re a ‘fly-by-nighter’ who spends time trolling obscure message boards in order to inflate your own sense of self worth; so go ahead, enjoy it, while other people call you on it.

        • Well said Joe! I second that!

        • Pardon me all to somewhere for having an opinion. I was responding directly to the fellow who referred to it as ‘authentic’ which I rather doubt. Then you call me names. This entire site absolutely loves Lindsay and she can do no wrong, it seems. It is a testament to her success that you are such a defender, but I doubt she would appreciate anyone calling others names like ‘wanker’ and ‘idiot’.

          • The recipe is similar to my mom’s and she’s Ilocano…was needing a refresher on the ingredients to bring over so she can make some, for me, this weekend :) . The differences in recipes is most likely subject to taste and what’s available, obviously. I appreciate that people can change recipes to make them their own.

            Instead of chicken bouillon my mom uses chicken broth and adds wood ear mushroom and baby corn.

          • Thanks for your feedback and input Marcel! Love the baby corn addition!

          • Well! To begin, I don’t appreciate the site giving 5 stars without MY input, thank you very much! But—- as far as the one mouthing and name-calling because someone said they doubted it was “authentic” – in THAT person’s experience it may not BE “authentic”. I served in So Korea for a year and a half and LOVED the food – even “authentic” Korean restaurants in the US don’t always make the food the same way I personally had it. And not EVERY place THERE served it the same way. What’s up with the hatefulness and name-calling? WHY was THAT necessary? WHO’s the “troll” here? It sure isn’t Chris! BTW – I was gonna give 4 stars cuz I’ve not tried it yet – but the site itself gave me no choice – IT says 5. Good ego-boost I guess.

  2. So cool! Cannot wait to keep reading this new series!

  3. Beautiful! Beautiful pictures, beautiful child, beautiful cook, beautiful food. I’m excited for this series! Thanks for sharing what you experienced with us!

  4. I am sooo mad that I can’t be in that kitchen smelling the aromas. Judging by the pictures it smells amazing in there! haha, thanks for sharing and definitely will be trying!

    Happy Blogging!
    Happy Valley Chow

  5. Lindsay thank you so much for these wonderful recipes and for allowing us to share in your wonderful experience over the last year. I love, love, love your blog!

  6. This looks good. Very similar to the delish recipe my aunt taught me.

  7. This looks so delicious! I bet my husband would seriously love this Filipino dish!

  8. Seriously in love with these dishes that have meaning behind them! The saucy noodles don’t hurt either : )

  9. How many people should this feed? thanks


    • I tried to re-work the measurements down from their version (which feeds, like, 40) to a normal sized amount, so this would feed anywhere from 12-16 since 1 lb. of noodles usually feeds 8.

      • Maria Neuhold says:

        I would like the recipe for the 40 servings. My church feeds the kids on Wednesday nights and once a month I give the ladies a break. I’m certain the kids would love this!

        My kids grew up eating Pancit and now they’re making for their families!

        My Filipino friend taught me how to make this. Very tasty!

  10. Oooooo I dig this!

  11. I love the authenticity of this recipe. It looks so good.

  12. I have never heard of pancit before, but I’m going to the Asian market today to find some of those noodles! What a special dish – I love hearing the stories behind the food we all make :)

  13. never heard of this dish before but I am already drooling at it.

  14. I LOVE all these photos! So gorgeous. That pancit looks beyond delicious. I’ve been meaning to try it since I saw your other recipe, and now it’s moving to the top of my list. Also, I want a whole big wok full of it, just like that…

  15. This looks incredible!! I just ate breakfast and I’m already staaarving again after seeing those pics!

  16. I don’t normally comment on recipe posts – I usually just think to myself “man, I have to try that sometime”, but THIS recipe. THIS RECIPE. It looks like absolute heaven! Thank you for sharing some of your Filipino experience with us. I’ll have to make this, like, immediately. Where’s my wok…

    Cheers from Wisconsin! :-)

  17. Yum! I love me some pancit. This is a nice simpler version. But I did not see you mention how to cut the onion and garlic cloves.

    I would julienne the onion. For the garlic, I always smash up the garlic cloves one at a time in their skins to get them out, then roughly mince them. Then I cook the onion for a little bit before adding the garlic, as it can burn quickly.

    Thanks for posting this recipe. Hope many readers try it! I have found pancit canton (the yellow noodles) and vermicelli at Wal-Mart and get the bean thread version not the rice (it crumbles a lot IMO).

    In a pinch I have even used spaghetti noodles- but do not tell my grandmother!

    • Thanks for the question Anna. The aunties at the shelter would mince the onion and then smash the cloves of garlic but often they would leave them whole, with the skin on. I was always kind of perplexed by that but everything always tastes good from them so never questioned it! :)

  18. Love the photos, Lindsay! Gorgeous…I have never heard of this dish before, but I know it will be a hit with my family. We love noodles…oh and rice. But I’ve been making the rice healthier with beans, brown rice, etc when all Tim wants is rice that is white as snow.
    I’m eyeing that big stir-fry pot! I need me one of those. I also love that you don’t have to boil the noodles separately. Btw, I just had to smile when I saw her apron – it has the name of a popular Korean soju (did y’all get to try when y’all were in Korea?)

  19. While I know how to cook this by heart, I am in on your ride. :) Those photos are beautiful!! :)

  20. I’m excited for the ten week series. Thanks for sharing! Gorgeous pictures!

  21. Oh the beauty of a big ole pot of noodles and veggies is often underestimated… love this!

  22. First time hearing of this but I am drooling over it! Can’t wait to see the rest of the series :)

  23. So excited to try this recipe – and for this series!

  24. christina @ The Beautiful Balance says:

    Oh YUM! I love how easy this recipe is but can tell that it must have a ton of flavor!

  25. This is terrific. You make the best things.

  26. What an awesome series! And pancit is the best! It’s my absolute favorite kind of Filipino food!

  27. This looks amazing!! Your photos are gorgeous and the food sound delicious! I am SO incredibly excited for this series and am now inspired to go and research some Filipino food to make!! YEAH! I was in need of some inspiration! Thanks Lindsay!

  28. My sister’s husband is Filipino and his mom brings pancit to every festivity. My kids, (and my husband), eat their weight in it every. single. time. Now, there’s no excuse for me not to bust it out on a weekday.

  29. I LOVE Asian food and have missed it so much ever since I left SE Asia. I actually have some vermicelli noodles in the cupboard that I need to use up, and this looks easy and delicious.

  30. Totally loving this series already, Lindsay! And those photos — OH EM GEE.

  31. The photos are amazing, really. What a simple recipe and I so want one of those humongous pans!

  32. I’ve never heard of pancit before, but it looks great! Does it always have pork in it? I’m going to try to make a vegetarian version.

  33. I love learning about different foods from all over the world, so I just know I’m going to love this series :)

  34. This is such a cute idea! Those pictures are SO adorbs! Plus, those noodles…oh my gosh!

  35. This is simply just beautiful. I love that big batch of noodles and that little face waiting for her bowl :-) This is such a simple dish but I beat super delicious. Such beautiful pictures.

  36. I know what I’m making for supper tonight!!! I’ll use vegetable bullion in stead and I buy these packages of deep fried tofu cubes at superstore which I’ll cut into 8ths and use in place of pork. One question – The noodles in your photos look like they start out dry. I’ll be using rice vermicelli/noodles. Are you sure about the presoak? I don’t want the dish to be too watery (not to question the pro!)

  37. I’m so excited for your Filipino series! The first issue looks great :)

  38. Tina Emenes says:

    Lindsay….what a great looking dish! It looks like it would be great on a cold or rainy day! Can’t wait to try it.

  39. Auntie Febe cooks pancit like a boss. Great shot! I can’t imagine making pancit for 80.

    A little footnote on pancit — it comes originally from Chinese migrants to the Philippines, but has been adapted in all sorts of ways. Like a lot of noodle dishes in Asia, it’s got that long life + luck association, hence its link to birthday parties.

  40. As someone who is from the Philippines, your stories are awesome! :) Thank you for relentlessly sharing your passion, I’m very inspired. I’m not a very good cook and I’m not a regular reader of recipe blogs but I love stories. And yours is truly awesome!

  41. Oh wow – these noodles look great! I haven’t paired noodles with cabbage before – gotta try it! Looking forward to the rest of this series :)

  42. Looks amazing… love the steam coming off the dish! Can’t wait to see what’s next in the series!

    That little girl is adorable! :)

  43. I couldn’t find pancit noodles at my local store. I grabbed some vermicelli. Any suggestions for what to replace the pancit with until I can locate some? Thanks!!

    • You could just use soba noodles which are often found in Asian dishes or some other spaghetti-shaped noodles, but they won’t cook the same way. Pancit noodles are pretty thick and they soak up water almost immediately, unlike regular pasta. Hope that helps! good luck!

  44. I can’t believe I’m saying I miss pancit! And I iss it a lot after seeing your pics. I don’t think I can find a substitute noodle for that here in Japan… Maybe I’ll try to make bihon, instead… But I always prefer to have both.

  45. As a native of Cebu, I am happy to find this recipe featured in your blog. A little squeeze of fresh calamansi and this is perfection! :)

  46. Tonya Wimberg says:

    I made this this past weekend, I could not find the noodles so I used spaghetti noodles and it was still so wonderful. Thanks for sharing.

  47. I made this for dinner today for my fiancé who is Filipino (not from Cebu though), and he said it was even better than the pancit his family makes. Thanks for the recipe. Keep the Filipino recipes coming, so I can continue to impress!

  48. Oh this is great! My uncle married a Filipino woman and I fell in love with pancit as a child. They live too far away for me to go to their house begging for her to make me some, so now I can make it myself. Now I hav eno excuse. LOL! Thanks so much.

  49. I am happy to see the orphanage cook is feeding these kids well . looks very tasty.

  50. I have wanted the recipie for this dish for a very long time .
    I use to work at a few Air Force Child Development centers and the Filipino Ladies that worked there would sometimes make a big batch for our Pot Lucks I always wanted to learn to make this and I can’t wait to try it out.
    Thank You So much for sharing this recipe!!

  51. Yes, It so delicious !!!! tomorrow is my B-day and most of my friends are requesting to have Pancit … you know now why !!!!!!!!!!!

  52. Julie Boyle says:

    This looks amazing! Definitely making this soon :)

  53. Just had someone ask about Pancit on my blog and sent them your way! There’s no blogger out there I’d trust more on a recipe for Pancit.

  54. Mmmm! Bam-i, the kind of pancit made with both egg noodles and vermicelli, was always a favorite at our family lunch table. Thank you for this recipe!

  55. Chocolate LadY says:

    I was googling a recipe for pancit and this is how I chanced upon Your site! I’m headed to the kitchen right now to make this for dinner ~ THANK YOU!

  56. I made this recipe today and it was scrumptious. I’ve been trying so hard to find a Pancit recipe that would remind me of what I had found in San Diego California. I used just the Vermicelli noodles and had to use chicken bouillon since I couldn’t find the pork bouillon at my local market, still turned out excellent. I also added celery which is what I was used to having in it when I would try it from my Filipino friends, but that is just a preference and personal choice. I had to kind of wing it on the actual measurements since I made a smaller batch but something tells me the next time, I’ll be making exactly what you have listed. Love the recipe!

  57. Loved this! Will make it again and again!

  58. The pictures look amazing! I’m half Filipino(my daddy) so I’ve tasted many different Filipino dishes. My dad was the one who would cook and I would help prep and watch. He passed away a year ago on the 20th of this month. The only Filipino dishes I’ve attempted on my own were lumpia, shrimp sinagang, and Lechon. I actually made pancit for the first time on my own the other day and the flavors were great but it was wet. My dad’s and my aunts would be dry and that’s how I like it. Could I have soaked my noodles too long? I tried cooking the Moisture out but that made my noodles gummy. How can I prevent this or fix it next time it happens?

  59. I made this tonight and it was awesome! My husband said that it made the make it again list. Thank you for posting this.

  60. After my father passed away, my mother went to Guam as a missionary. She made Pancit for us kids when she came back. But she made variations. She used sesame seed oil for one thing, the meats she used were chicken, shrimp or Spam! (Because most meat is scarce in Guam). Plus, I’m sure she used rice or rice noodles. I remember just falling in love with it at first bite!! :)). She is in Heaven now, but my two sisters and I try our hand at it every now and then. Thanks for posting the recipe as I usually forget some of it. And God bless those ladies at the orphanage!!

  61. Virginia magrum says:

    I am so pleased of your blog, I loved what you are pinning. And so proud of my Filipino food, it’s always a hit when I bring pancit, lumpiang sariwa, lumpia with pork at my work, they all love them!!!!

  62. Seems like not enough salt! Made this tonight but added more soy sauce. :)

  63. Resty picardo says:

    To add some twist, you can actually add slices of fresh pork liver and skinned shrimps and celery too

  64. Nice to see a good Pancit recipe to try for myself. My girlfriend is a Filipina just getting her US citizenship. Her and several of her Phils girlfriends make Pancit, Adobo, and many other authentic recipes at every special gathering. I have been so very blessed to have all the great tastes of the Phils they prepare. Thank you that I can do this now on my own, and I am sure I will get much advice as I try it! Lol!

  65. Omg that looks amazing! Most of my friends are filipino so I’m always eating their mom’s delicious cooking and pancit is by far my favorite dish. I’ve always wanted to make my own the authentic way. Thanks for sharing!

  66. I found this recipe on Pinterest and tried it for the first time tonight. It was delicious!

  67. Just made this for my filipina wife. Thank you for the recipe although I think the recipe could call for less water as my noodles are a bit mushy.

    • Just made this for my filipina wife. Thank you for the recipe. Mine came out a bit mushy and was probably my own error…maybe too much veggies and didn’t drain the vermicelli well enough.

  68. Hi, after reading this awesome article i am also happy to share my knowledge here with friends.

  69. miguel Navaza says:


  70. I’m a newer reader of your blog and I just stumbled across this. I’m so excited! My dad was born in the Philippines and my grandmother moved back when I was about 13 and I unfortunately never saw her again (I turn 30 in a couple weeks). I haven’t had pancit since I was in elementary school. I am an avid home cook but I never looked for a recipe for it. I make lumpia pretty often and I tried my hand at bibingka recently, but never this! Can’t wait to make it. Thank you for sharing <3

  71. Thanks for the recipe, I made it last night. There are some definite fundamental issues with the recipe though. First, there is not enough salt to add any flavor. 1 tblsp soy sauce and 1 bullion cube to six cups of water is way out of proportion. A look at the picture you provide shows the sauce MUCH darker than what 1tbsp soy will give. My guess it had a lot more, so this is what I did. In fact, I used 3 bullion cubes and enough soy to give it enough flavor….probably 1/4 CUP. Also ,I used pancit rice noodles. It took 20 mins to soak them till soft. I have read that if you soak them in hot watet or boiling water it takes less. Also, even after the soaking the noodles then needed a good 20-30 mins to cook in the water/broth/soy mixture. By this time the meat was dry and over cooked and veges very limp. I’d advise you take the veges and meat out after cooking them initially, and add them back in for a toss once the noodles are nearing completion. Lastly, I used 2pks of 8oz rice noodles with the 6cups of water as the blogger suggested and it made a large tray of pancit. A great size for a party but too much for dinner for a family of 4. Halve the recipe if you are making this as a family meal/side dish. Or use the recipe as is if you want it for lunches throughout the week.

  72. brian_f says:

    This recipe is simple and delicious. I used all pancit noodles from the H-Mart, and shrimp only with vegetable broth instead of bullion cubes. The only thing was that 6 cups of broth+water was too much. Next time I will add the broth and top it off with water until it has the right texture, not too mushy.

  73. Mary Anne Eskew says:

    Can Pancit be frozen? I have promised to make it for a college student who recently spent some time in the Phillipines and first enjoyed it. I have a recipe given to me by a co-worker of my husband’s many years ago. It seemed to me that it took her forever to get it done. I don’t know when this girl will be in church on any given Sunday so that is why I would like to be able to freeze it for her. I know it spoils quite easily.
    Thank you

    • Good question! We generally do not recommend freezing dishes with noodles in them because the noodles tend to get mushy when reheated. That being said, we’ve never tried freezing this particular recipe. Maybe you could freeze everything except the noodles so that she could cook some noodles and throw in the rest of the ingredients quickly and easily.

Speak Your Mind


Rate this recipe: