@FilipinoFood on Twitter since 2008       


Noodles in Philippine Cuisine

  • Pancit Malabon
    Pancit Malabon
    Posted in: Noodles

    Pancit Malabon by by Toyang Noresa.

    Named after its city of origin, Pancit Malabon has thick noodles and is characterized by having its sauce already mixed in with the noodles before serving.

    The toppings and ingredients are mostly seafood like squid and shrimp!

  • Pansit Canton
    Recipe: Pancit
    Posted in: Noodles, Recipes

    Pancit (pansit) is a catchall term for Chinese-influenced noodle dishes in the Philippines. There are many different kinds of pancit — different noodles, different ingredients, different styles of cooking. Here is one recipe for pancit using egg noodles.

  • Batil Patung: Pancit of Tuguegarao
    Batil Patong
    Posted in: Noodles

    Featured photo by Jojo Pajo of Batil Patong, a special type of noodle dish associated with the Cagayan Valley area of the Philippines, particularly Tuguegarao.

  • Sotanghon
    Posted in: Noodles

    Sotanghon Noodles by Angie Pastor. With Carrots, Cabbage and Calamansi.

    These are cellophane noodles, also known as Chinese vermicelli, bean-thread noodles, crystal noodles, or glass noodles.

    Sotanghon are a type of transparent noodle made from mung-bean starch and water.

    Often confused with bihon, which are made from rice.

  • Pancit Bijon (Pansit Bihon)
    Posted in: Filipino Snacks, Noodles

    Bihon refers to a type of pancit (Chinese-influenced Filipino noodles). These are thin noodles made from rice flour. Bought dry, they look like very thin white sticks, so they are also known to English speakers as rice sticks.

  • Pansit Chami
    Posted in: Noodles

    Pansit Chami is a sweet and spicy noodle dish made from fresh egg noodles called miki. It is a native delicacy of Lucena, the capital city of Quezon province.

  • Laing Spaghetti
    Laing Spaghetti
    Posted in: Noodles

    Photos by Jeric Travis. What is laing?   It’s the quintessential Bicolano dish consisting of dried taro leaves cooked in coconut milk. More information after the website update. Please check back! 🙂

  • Miswa at Patola
    Posted in: Noodles

    Miswa with Patola by Beth Ancaja.

    Perfect for rainy days.

  • Pansit Bato
    Pancit Bato
    Posted in: Filipino Snacks, Noodles

    Bato is a municipality in Camarines Sur, a province of the Bicol region on the island of Luzon.

    This pancit (noodle dish) is named after the town, but it’s famous throughout the area. Many Filipinos from elsewhere refer to pancit bato as pancit Bicol.

  • Pancit
    Posted in: Noodles

    Pancit (pansit) is the general term used by Filipinos for Chinese-influenced noodles. There are many varieties of pansit: bihon, canton, miki, palabok, Malabon, luglug, habhab… Learn the difference between pancit Malabon, palabok and luglug!

  • Lomi by Eva Argenos
    Posted in: Noodles

    Photo by Eva Argenos. Video by Angie Pastor. Pancit Lomi is a Filipino-Chinese dish made with thick egg noodles.

  • Pansit Malabon
    Pansit Malabon
    Posted in: Noodles

    Pansit Malabon by Eva Argenos.

    What distinguishes Pancit Malabon? It has thick noodles, and the sauce is already mixed in with the noodles before serving. The toppings and ingredients are mostly seafood like squid and shrimps.