Recipes for every Filipino pancit variety — from the everyday to the once-a-year. Pick a noodle and start cooking.
Thin rice noodles with chicken, shrimp, and vegetables in a light broth.
Thick wheat noodles in a glossy soy-oyster sauce, built to feed a crowd.
Rice noodles under a rich shrimp-and-annatto sauce, piled with toppings.
Palabok's coastal cousin, loaded with squid, mussels, and shrimp.
Also known as Bam-I — canton and sotanghon noodles together with pork, chicken, and shrimp.
A thick Batangas-style noodle soup with pork, liver, and kikiam in a savory, cornstarch-thickened broth.
