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pancit servedA Filipino dish i used to cook whilst living in Hong Kong. The ingredients can be substituted with whatever meats or veges you may have in the fridge/freezer, it’s quick and easy to cook (about 20 minutes in all), and yummy!


  • 400g yellow noodles or rice vermicelli
  • 1 TBSP vege oil
  • 1 Medium red onion
  • 1 clove garlic
  • 1 piece fresh ginger (about 2″ length), peeled and chopped
  • 2 TBSP light soy sauce
  • 4 TBSP fish sauce/squid sauce
  • big handful of sliced chicken breast
  • big handful of sliced pork tenderloin
  • 8 medium/large prawns, peeled and deveined
  • a bowl full of napa cabbage, sliced
  • a bowl full of baby corn, cut in half
  • a bowl full of french beans, sliced
  • 1 carrot, sliced/shredded
  • 2 limes, cut into wedges to garnish
  • 1 small bunch cilantro, shredded to garnish
  • some red chillies, sliced to garnish

yellow noodles1. Cook the noodles according to the packet instructions. Drain and set aside. *The yellow noodles i use, i only need to pour hot boiling water over it in a drainer, let the water drain through, and set aside.

pancit spices 2. Fry the onion, garlic and ginger for about 2 minutes or until soft. Add sauces and meats…except the prawns which cooks very fast. Stir-fry for about 5 minutes or until meats are cooked through. pancit meats

pancit veges3. Add the vegetables and stir-fry for 4 minutes or so.  Do not overcook your veges; you want a bit of bite and not have them soft and soggy.

pancit in wok

4. Add the prawns last and stir-fry for about 2 minutes or until the prawns change color and turn white.

5. Turn off flame, add cooked noodles, mix well.

6. Dish out on to serving plate, and garnish with a wedge of lime, chili and cilantro.

Serves 4 large helpings