Skip to content
Pancit from Philippines

Pancit

Stir-fried noodles symbolising long life at every party. · Philippines

📍 Nationwide ★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Stir-fried noodles symbolising long life at every party.

About Pancit

Thin rice or wheat noodles are tossed with soy, pork, shrimp and a confetti of vegetables, then finished with calamansi squeezed over the top. Served at every birthday, it carries a wish for a long life.

🏛️ History & Culture

Pancit, the Filipino noodle dish, traces its roots to Chinese immigrants who brought noodle-making techniques to the archipelago centuries ago. The name itself derives from the Hokkien phrase "pian i sit," meaning "conveniently cooked," reflecting its quick preparation. Over time, it became thoroughly indigenized, with each region developing its own signature version—from the egg noodle-based Pancit Canton and the rice noodle Pancit Bihon to the fresh, thick noodles of Pancit Molo or the smoky Pancit Habhab in Quezon.

In Filipino culture, pancit is a staple at birthdays and celebrations, where long strands symbolize longevity and good health—a wish famously expressed as "mabuhay ang pangit" (long live the noodles). Its origins are debated among historians, as some claim pre-colonial rice noodle traditions existed, but the widespread association with Chinese influence is well established. Regardless of its exact genesis, pancit stands as a unifying comfort food, showcasing local vegetables, seafood, and meats while embodying the Filipino value of communal sharing.

🍳 How to make Pancit

AI-assisted, not kitchen-tested

Pancit Bihon (Filipino Stir-Fried Rice Noodles)

A beloved Filipino celebration dish of thin rice noodles tossed with soy sauce, pork, shrimp, and crisp vegetables, finished with a squeeze of calamansi. Served at birthdays, it symbolizes a wish for long life and good fortune.

Prep
25 min
Cook
20 min
Total
45 min
Serves
4 to 6
Difficulty
Easy

Recipe ingredients

  • 225 g (8 oz) bihon (thin rice noodles), or canton-style wheat noodles; bihon is traditional
  • 200 g (7 oz) pork loin or shoulder, thinly sliced across the grain
  • 150 g (5 oz) medium shrimp, peeled and deveined; tails on if liked
  • 2 tbsp canola or vegetable oil
  • 6 cloves garlic, finely chopped
  • 1 medium yellow onion, thinly sliced
  • 3 cups (about 200 g) shredded cabbage, Napa or green cabbage both work
  • 1 medium carrot, julienned
  • 120 g (1 cup) green beans or snap peas, cut into 5 cm / 2 in pieces
  • 60 ml (1/4 cup) soy sauce, Filipino or Chinese light soy
  • 15 ml (1 tbsp) oyster sauce
  • 500 ml (2 cups) chicken or pork broth, low-sodium preferred
  • 2 g (1 tsp) ground black pepper
  • 4 whole calamansi, halved; substitute 2 limes + 1 lemon if unavailable
  • salt, to taste
  • fish sauce (patis), optional, for seasoning, to taste
  • scallions, sliced, garnish
  • crushed chicharrón or fried garlic, garnish, optional but traditional

Steps

  1. 1 Soak the rice noodles in warm water for 8 to 10 minutes until pliable but still firm; drain well and set aside. If using wheat noodles (canton), boil briefly per package directions, drain, and toss with 1 tsp oil to prevent sticking.
  2. 2 Pat the shrimp dry and season lightly with salt and pepper. In a large wok or wide skillet, heat 1 tbsp oil over high heat. Sear the shrimp 30 to 45 seconds per side until just pink; remove to a plate. They will finish cooking with the noodles.
  3. 3 Add the remaining 1 tbsp oil to the wok. Add the pork in a single layer and stir-fry 2 to 3 minutes until lightly browned and just cooked through (internal temperature 63°C / 145°F for whole pork cuts).
  4. 4 Add the garlic and onion; stir-fry 30 seconds until fragrant but not browned.
  5. 5 Toss in the cabbage, carrot, and green beans. Stir-fry 2 to 3 minutes over high heat; the vegetables should stay vibrant and crisp-tender, not soggy.
  6. 6 Push everything to one side of the wok. Pour the soy sauce, oyster sauce, and broth into the cleared side, then bring to a simmer, scraping up any browned bits.
  7. 7 Add the drained noodles and toss gently to coat. Cook 3 to 4 minutes, tossing frequently, until the noodles absorb the liquid and turn a uniform tan color. Add a splash of broth if the pan dries out before the noodles are tender.
  8. 8 Return the shrimp to the wok along with any juices, and toss everything together for 30 seconds to heat through. Taste and adjust with fish sauce or salt if needed; finish with black pepper.
  9. 9 Transfer to a serving platter, scatter scallions and chicharrón over the top, and serve immediately with calamansi halves for squeezing over each portion.
Report an issue with this recipe

Protected by reCAPTCHA. No account needed.

Recipes from travellers

No one has shared their own Pancit recipe yet. Yours would be the first.

Share how you make Pancit

You'll need to be signed in with Google or Facebook so your name can appear on it. Recipes go through an automatic food-safety check before they publish.

Sign in to share your recipe

Ingredients
Steps

Pancit — frequently asked questions

What is Pancit?

Thin rice or wheat noodles are tossed with soy, pork, shrimp and a confetti of vegetables, then finished with calamansi squeezed over the top. Served at every birthday, it carries a wish for a long life.

What is Pancit made of?

Pancit is made with rice noodles, pork, shrimp, cabbage and calamansi.

Where does Pancit come from?

Pancit comes from Philippines, and is especially associated with Nationwide. Pancit, the Filipino noodle dish, traces its roots to Chinese immigrants who brought noodle-making techniques to the archipelago centuries ago.

Where can I eat Pancit?

A Filipino fiesta, squeezed with calamansi just before eating.

How do you make Pancit?

Making Pancit at home takes about 25 minutes of prep and 20 minutes of cooking. The recipe on this page serves 4 to 6 and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Philippines

Taste Pancit in Manila

Independent picks. We earn a small commission if you book through these — at no extra cost to you. How this works.

✅ Before you go to Philippines

Round out your trip — most travellers book these alongside their trip.

More dishes like Pancit

Sinigang -- traditional dish from Philippines
Soups & Stews ★ 4.5

Sinigang

Sour tamarind broth crowded with pork and vegetables.

🇵🇭 Philippines · 📍 Nationwide
Lechon -- traditional dish from Philippines
Meat & Grills ★ 4.7

Lechon

Whole spit-roasted pig with shatteringly crisp skin.

🇵🇭 Philippines · 📍 Cebu
Bibingka -- traditional dish from Philippines
Breads & Pastries ★ 4.3

Bibingka

Coconut rice cake baked in banana leaf at Christmas.

🇵🇭 Philippines · 📍 Nationwide
Chicken Adobo -- traditional dish from Philippines
Meat & Grills ★ 4.5

Chicken Adobo

Chicken braised in vinegar, soy, garlic and bay.

🇵🇭 Philippines · 📍 Nationwide
Kare-Kare -- traditional dish from Philippines
Soups & Stews ★ 4.4

Kare-Kare

A rich Filipino oxtail and vegetable stew in a thick golden peanut sauce, served with shrimp paste.

🇵🇭 Philippines · 📍 Nationwide
Rosquillo -- traditional dish from Philippines
Desserts & Sweets ★ 4.0

Rosquillo

Rosquillo is a traditional cookie from the Philippines.

🇵🇭 Philippines
Jjajangmyeon -- traditional dish from South Korea
Noodles & Pasta ★ 4.4

Jjajangmyeon

Chewy noodles under a dark black-bean and pork sauce.

🇰🇷 South Korea · 📍 Nationwide
Miến Xào Cua -- traditional dish from Vietnam
Noodles & Pasta ★ 4.5

Miến Xào Cua

Miến Xào Cua is one of the classic dishes in the noodle dish tradition of Vietnam.

🇻🇳 Vietnam
Bun Bo Hue -- traditional dish from Vietnam
Noodles & Pasta ★ 4.5

Bun Bo Hue

Spicy lemongrass beef noodle soup from central Vietnam.

🇻🇳 Vietnam · 📍 Hue
Schwäbische Spätzle -- traditional dish from Germany
Noodles & Pasta ★ 4.2

Schwäbische Spätzle

Soft Swabian egg-dough noodles — the everyday pasta of southwestern Germany, layered with butter or folded with Emmentaler for Käsespätzle.

🇩🇪 Germany · 📍 Baden-Württemberg — Stuttgart, Schwäbische Alb, Swabian-speaking southwest Germany; Augsburg in Bavaria
Char Kway Teow -- traditional dish from Malaysia
Noodles & Pasta ★ 4.5

Char Kway Teow

Smoky flat rice noodles fried with prawns and cockles.

🇲🇾 Malaysia · 📍 Penang
Bansh -- traditional dish from Mongolia
Dumplings ★ 4.4

Bansh

Rooted in Mongolia, Bansh is a dumpling enjoyed for generations.

🇲🇳 Mongolia
Chaat -- traditional dish from India
Street Food ★ 4.5

Chaat

Sweet, sour and spicy snack piled with chutneys and crunch.

🇮🇳 India · 📍 Northern India
Bun Thit Nuong -- traditional dish from Vietnam
Noodles & Pasta ★ 4.5

Bun Thit Nuong

Cold rice noodles topped with grilled pork and herbs.

🇻🇳 Vietnam · 📍 Southern Vietnam
Da Hong Pao -- traditional dish from China
Drinks & Beverages ★ 4.1

Da Hong Pao

Da Hong Pao is the legendary charcoal-roasted Wuyi rock oolong from Fujian, brewed gongfu-style for a deep, mineral, honey-floral cup.

🇨🇳 China · 📍 Wuyi Mountains, northern Fujian (Wuyishan city, Nanping prefecture) + nationwide tea houses
Melonpan -- traditional dish from Japan
Breads & Pastries ★ 4.3

Melonpan

Sweet bun under a crisp cookie crust scored like a melon.

🇯🇵 Japan · 📍 Nationwide

Travel guides for Philippines

All travel guides →

Planning a trip where Pancit is on the menu? These guides cover Philippines and beyond.

Reviews

Rate this dish:
No review needed - one click, publishes instantly.

No reviews yet. Be the first to share your experience with Pancit.

Write a review

Sign in to verify you're a real person, then share your thoughts on Pancit.

Comments

Sign in with Facebook or Google below to comment. Comments are auto-checked and post instantly.

No comments yet. Be the first to say something about Pancit.