The Filipino Pancit

CEBU, Philippines — Many people drool at the thought Chinese dishes. They have a long vocabulary of praises for praising the Oriental cuisine. And the big appetite for it, to boot.

They say Chinese food is just delectably different. Some say it’s the ingredients; others say it’s the cooking style. For sure, both factors contribute to the unique character of Chinese cuisine – whether in mainland China or elsewhere in the world, including the Philippines.

For example, among Filipinos pancit is very familiar across social levels. Noodles are said to have been introduced into the country early on by Chinese traders. Over the centuries, pancit has been fully adopted into the local cuisine, and has become as much a Filipino dish as Chinese. And still, the Filipino pancit has numerous variants and types.

The term pancit is derived from the Hokkien “pian i sit,” which literally means “convenient food.” Different kinds of noodles can now be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants. Food establishments specializing in noodles are often referred to as “panciterias.”

Certain beliefs have even emerged about the pancit. When the dish is prepared for a birthday celebration, the noodle shall not be cut in order to bring on luck of a long life. Hence, Chinese restaurants in the country have thought of offering “birthday pancit” on their menus.

Many food lovers observe that the Filipino pancit is actually quite different in character from the Chinese pancit. The local pancit has its distinct taste – different but not in any way inferior to the Chinese original. In that case, the pancit of the Filipinos has become very much their own. (Reference: en.wikipedia.org)

Different Noodles for Pancit

If you’re looking for a pancit recipe, you can choose from a number of distinctive noodles. Every type of noodle is made with different ingredients, offering a unique dining experience. You’ll find a range of textures, tastes, and sizes, helping you to distinguish one type of noodle from another. There are different types of noodles to make different types of pancit.

Pancit Miki | It’s fresh thick egg noodles, thicker than the egg noodles used in beef mami, and a little thinner compared to Lomi noodles. It’s best stir-fried as everyone’s favorite Pancit Miki Guisado. 

Bihon | Bihon noodles are the most commonly used when it comes to making pancit. They are extremely thin and cook at a rapid pace. You can use them in a variety of Filipino recipes including stir-fries and soups. Pair them with a bit of meat broth, fried meat slices and some fresh vegetables. They’re made with rice and are considered fairly light. You can cook them in just 3 to 4 minutes.

Canton | Canton noodles are much thicker than some of the other pancit noodles on this list. They’re made with flour and egg, making them the perfect choice for a thick stir-fry or the Chinese dish Chow Mein. There are dozens of ways to cook pancit canton. You can lightly fry the noodles in a little bit of oil, or you can try boiling them and then letting them dry. There are a variety of canton noodles available. They can be wide, short, fat, long or lean, depending on what you’re in the mood for.

Luglug | Luglug noodles are also known as cornstarch noodles, which are a little bit thicker than their bihon counterparts. They need to be soaked in water for two hours before the cooking begins, so you’ll need to leave yourself some extra time to prepare. They’re often served with shrimp and pieces of vegetables in a succulent shrimp broth. Luglug noodles are often seen as comfort food throughout the Philippines and the rest of the world. They’re delicious and rather addicting. Have it when you’re feeling down and you need a little bit of a pick-me-up. 

Misua | This type of noodle is made with wheat flour that can be used in a range of Filipino recipes. Misua is often much thinner than noodles that are made with rice. Once you have your water boiling, you can cook misua in just a few minutes, or sometimes even less. It originated in Fujian, China and is celebrated with immense regional pride. Of course, it’s mostly used to make misua soup, a common favorite. Sprinkle in some chicken, shrimp or some grilled vegetables and enjoy!

Sotanghon | Sotanghon noodles, or cellophane noodles, are among the most popular noodle varieties on the planet. Extremely thin and delicate, they’re perfect for soups, lumpias, spring rolls and other Filipino recipes. It’s characterized by their transparent, ghostly white appearance. It’s made from mung beans, and truly delicious when cooked in any way.  (www.filstop.com)