Filipino Pansit
Pansit (or Pancit) is a beloved Filipino noodle dish served on every special occasion — symbolizing long life and good fortune. This hearty stir-fry combines thin vermicelli noodles with savory pork belly, earthy chicken hearts, and umami-packed dried shrimp, all tossed with crisp-tender vegetables and a flavorful soy-based sauce. Simple, satisfying, and endlessly customizable, this dish captures the comforting, home-cooked essence of Filipino family gatherings.
Ingredients
For the Sauce Mixture:
For the Stir-Fry:
Instructions
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Prepare the Ingredients
Soak the dried shrimp overnight in water. Slice pork belly into thin square strips, trimming off any excess fat. Prepare your vegetables — cabbage, carrots, and snow peas are traditional, but baby Gai-lan or bok choy work beautifully too.
Tip: Keeping your veggies uniform in size ensures even cooking and better presentation.
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Mix the Sauce
In a bowl, combine chicken stock, light soy sauce, dark soy sauce, sugar, and shrimp water. Stir until well blended and set aside.
Tip: The dark soy adds rich color while light soy gives saltiness and depth.
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Cook the Meats and Dried Shrimp
Heat a wok or deep pan over medium-high heat. Add a bit of oil and cook the pork belly until lightly browned and rendered, about 5–7 minutes.
Add the chicken hearts (or liver, if using) and cook for another 2–3 minutes until just cooked through. Then add the soaked dried shrimp and toss for 1–2 minutes until fragrant.
Remove and set aside.
Tip: Dried shrimp adds a deep, savory note that anchors the broth’s umami flavor.
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Sauté the Aromatics and Vegetables
In the same wok, sauté chopped onions and garlic until fragrant. Add all your prepared vegetables and stir-fry for 2–3 minutes, just until tender but still vibrant in color. Remove and set aside with the meats.
Tip: Avoid overcooking the vegetables — you want them crisp-tender for texture contrast.
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Cook the Noodles
Pour the prepared sauce mixture into the wok and bring to a gentle boil. Add the dried vermicelli noodles and let them soak directly in the liquid.
Stir occasionally until the noodles absorb most of the liquid and reach your desired texture. Taste and adjust seasoning as needed.
Tip: If the noodles are too dry before they’re fully tender, add a few tablespoons of hot water or chicken stock.
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Combine Everything
Return the cooked pork, chicken hearts, shrimp, and vegetables to the wok. Toss everything gently but thoroughly to coat the noodles evenly with sauce.
Cook for another 1–2 minutes to allow flavors to meld together.
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Serve
Transfer to a serving platter, garnish with chopped green onions if desired, and serve hot with calamansi or lemon wedges on the side.
Tip: A squeeze of calamansi or lemon juice brightens the dish and balances the richness from the pork.
Note
Pro Tips
- Overnight shrimp soak: This helps rehydrate and soften the shrimp while intensifying their flavor in the wok.
- Use cold noodles (if pre-soaked): They hold their bite better and prevent mushiness.
- Choose the right noodle: Bihon (rice vermicelli) gives a light, silky texture, while canton noodles (wheat-based) create a heartier version.
- Layering flavor: Always cook the protein first — the rendered fat seasons the base of your dish naturally.
- Customizable veggies: You can swap in bell peppers, bean sprouts, or green beans depending on seasonality.
- Meal prep tip: The broth base and meats can be cooked ahead; just reheat and toss with noodles before serving.
