Featured comment
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!
Pancit Is So Close To My Heart

This recipe feels so special to me, and not just because it’s delicious.
My husband and I lived in the Philippines for a year and worked at an orphanage, and pancit was the heartbeat of so many special moments. It was the food that the kids requested at their birthday parties. It’s what we ate for dinner on random Tuesday nights when I was a bantay (house babysitter) with all the kids. It’s just right at the top of the list when I think of Filipino food.
The aunties at the orphanage have been cooking pancit, and humba, and adobo, and biko, and maja for these kids for 10, 20, even 30 years. So this is how I learned to make pancit: I sat in the very, very hot kitchen with them while they cooked. I took pictures and transcribed their notes to me. I want to take you back there with me, and I hope these pictures will do that. Thank you to Auntie Febe for showing me the ropes – you’ll see her pictured below.
I originally published this recipe to very closely match how the aunties made it for all the kids in the house. (You can see that version here.)
And now, 10+ years later, I’ve given this recipe an update that includes a bit more detail and ratios more suited to a family dinner instead of a table full of kids at an orphanage. All with a heart of great appreciation and nostalgia for those love-filled dinners with tiny hands scooping up forkfuls of noodles.


What Is Pancit?
Pancit Canton, Pancit Bihon, an Bam-i are all varieties of a Filipino stir-fried noodle dishes. This recipe is more like pancit bihon thanks to the use of the very thin, translucent rice noodles – but I also love this with a thicker noodle (pancit canton) like what’s in the picture above. And, often at the shelter, they would combine thick and thin noodles together, so there’s a soft spot in my heart for that as well.
Salamat kaayo, many thanks, to sweet Auntie Febe (pictured in this post) 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.


How To Make Pancit
One of the things I love most about this recipe is that it’s very very easy. Once you have everything chopped and sliced and ready to go, it only takes a few steps.
- Soak Noodles: Prep your noodles by soaking them in cold water.
- Cook Pork: Cook the pork in the skillet.
- Add Veggies: Add the veggies and cook until softened.
- Simmer: Add shrimp, broth, sauce, and noodles and simmer.
So comforting, so delicious. This is my favorite kind of food.




Variations On Pancit
- Noodles: There are two noodles I’ve used for pancit – pancit bihon uses thin vermicelli noodles (what’s featured in this recipe), or you can use thicker noodles also pictured in this recipe (pancit canton). Or a mix of both!
- Protein: I love pork and shrimp together in this – but honestly, I could skip the meat altogether and just eat a plate of pancit stuffed with veggies. And call me crazy, but the texture when it’s cold and it kind of all starts to stick together in the fridge? Really hits just right for a late-night snack.
- Veggies: Feel free to use whatever veggies you have on hand or love the most – carrots, cabbage, green beans, snap peas, bell peppers, or bok choy are all great.
Watch How To Make Pancit

Filipino Pancit
- Total Time: 40 minutes
- Yield: 6-8 1x
Description
I learned this Filipino Pancit recipe at the orphanage that I worked at for a year in Cebu. It’s my all-time favorite Filipino recipe!
Ingredients
Pancit:
- 8 oz package vermicelli noodles (see notes)
- 1/4 cup vegetable oil
- 1 pound pork tenderloin, thinly sliced into small pieces
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 2 shallots, minced (or sub one onion)
- 2–3 cups finely sliced veggies
- 3 cloves garlic, minced
- 1/2 pound raw shrimp
Pancit Broth:
- 1 3/4 cup chicken broth
- 1/3 cup soy sauce
- 2 tablespoons oyster sauce
Toppings:
- juice of 1–2 limes (or calamansi!) for topping
- green onions for topping
Instructions
- Prep Noodles: Soak the noodles in warm water for 10 minutes. Drain and set aside.
- Cook The Pork: Brown the pork in the oil with the shallot and salt. Add the sugar and cook for another 2-3 minutes to get some caramelization.
- Add The Veggies: Add the vegetables and sauté for 3-5 minutes, until just starting to brown and soften.
- Finish: Add broth, soy sauce, and oyster sauce. Add soaked noodles and shrimp. Simmer it all together for 5-10 minutes, tossing occasionally, until most of the broth has been absorbed. YUM! Saucy and delicious.
Notes
You can buy pancit specific noodles to use in this recipe – I asked my Filipino brother and he buys these noodles! But if you’re looking for the most readily available and similar thing, the Taste of Thai vermicelli is what I like and what I used here.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Filipino
Keywords: filipino recipe, filipino pancit, pancit, filipino noodles
Three More Favorite Filipino Recipes
I wrote more about this on another blog post on the Children’s Shelter of Cebu website! ❤️
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!
My uncle was Filipino, and he was a professional cook. He used to make this often, and it was a family favorite. As to it being “authentic”, there are as many recipes for pancit as there are Filipino cooks. It’s kind of like “authentic” Italian spaghetti sauce–or “gravy” as some call it.
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.
Just like in America with different versions of BBQ I’m sure there are different versions of Pancit. My father was from the Bohol Islands, and his version of Lumpia differs slightly than those from Manila. As long as someones mama/pop cooked it and they were Filipino it’s ‘authenic’ to them.
As someone who married into a Filipino family, I can assure you this is as authentic as it gets.
Wow. Was that really necessary? Why does our society feel as though it it okay to spew such ugliness? I don’t get it.
Authentic? Sounds and looks pretty authentic to me. When I was in the Navy we would steam into Olongapo P.I. and on liberty we would go to our favorite bar and have ice cold San Miguel beer and the girls in the bar would fetch us some Pancit. Noodles wrapped in palm leaves and a newspaper (maybe from Manila?) We don’t know where it came from as the girls would disappear and come back with the food that was soooo good. I’m going to have to make some of this and of course get a six pack of San Miguel beer. OH Boy! Now that’s authentic pansit back in 1966.
I lived in the P.I. for 3 years and went to many family functions, just like any other culture/food weather it is pancit or meatballs, it is what ever Grandma made 🙂
Authenticity is in the hands of the cook.
Can confirm. It’s authentic Filipino. Very close to my mom’s recipe.
Source: am Filipino >.<
Could you possibly get me your mother’s recipe. I’m trying to compile the pansit recipes I have so I can see how they differ and create the ultimate pansit recipe
Would you happen to know of a recipe/similar dish that is more carb friendly! Love this but I am diabetic and need less carbs! Could I substitute zucchini for some of the noodles?
Jackie, you should be able to get gluten free rice noodles, but maybe hearts of palm pasta would work too.
I love Pancit as I only eat chicken breasts, fish or shrimp. I also use sometimes spaghetti squash for the noodles. I use low sodium soy sauce and I use vegetable broth instead of water and do not use a Bouillion cube.
What kind of oil is used?
Something like canola oil works here!
Same. Haven’t had it this way, minus bell peppers, since 1966. After all these years, I still smell it.
This is the basic, authentic Cebuano pancit (bam-i). There are other bam-i versions, and also other Filipino pancit types.
So cool! Cannot wait to keep reading this new series!
Beautiful! Beautiful pictures, beautiful child, beautiful cook, beautiful food. I’m excited for this series! Thanks for sharing what you experienced with us!
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!
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!
This looks good. Very similar to the delish recipe my aunt taught me.
This looks so delicious! I bet my husband would seriously love this Filipino dish!
Seriously in love with these dishes that have meaning behind them! The saucy noodles don’t hurt either : )
How many people should this feed? thanks
Louise
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.
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!
Just made this at a party last night with Adobo, Whole house smelled awesome- it was a huge hit! And you’re right, it fed 14 of us!
Oooooo I dig this!
I love the authenticity of this recipe. It looks so good.
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 🙂
never heard of this dish before but I am already drooling at it.
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…
This looks incredible!! I just ate breakfast and I’m already staaarving again after seeing those pics!
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! 🙂
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! 🙂
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?)
While I know how to cook this by heart, I am in on your ride. 🙂 Those photos are beautiful!! 🙂
I’m excited for the ten week series. Thanks for sharing! Gorgeous pictures!
Oh the beauty of a big ole pot of noodles and veggies is often underestimated… love this!
I made a double batch of the recepie but very dissapointed. The noodles are a starchy mush and even took them off the burner as soon as I put them in to prevent them to become overcoocked. The liquid is way too much the noodles absorbed all of it and got all mushy. Dissapointed
Sorry to hear that, Brigitta. We appreciate the feedback.
First time hearing of this but I am drooling over it! Can’t wait to see the rest of the series 🙂
So excited to try this recipe – and for this series!
Oh YUM! I love how easy this recipe is but can tell that it must have a ton of flavor!
This is terrific. You make the best things.
Ha! thank you. but I didn’t make this one. 🙂