Pancit Recipe

Egg noodles tossed with pork belly, squid balls, kikiam and a medley of vegetables

Prep Time25

Cook Time30

Total Time55

Course: Main Dish, Pancit

Cuisine: Asian, Filipino

Keyword: filipino pancit

Calories: 7774kcal

Author: Vanjo Merano

Sear the pork belly until the outer part turns medium brown. Pour 1 ½ cups of water. Let boil. Simmer until the pork tenderizes and enough fat gets rendered.
1 ½ lbs. pork belly, 1 ½ cups water
Remove the pork from the pan. Using the rendered fat, pan-fry the Chinese sausage, squid balls, and kikiam for 2 to 2 ½ minutes. Remove from the pan. Set aside.
8 ounces squid balls, 3 pieces Chinese sausage, 8 ounces kikiam
Sauté the bell peppers, carrots, and cabbage. Continue sautéing for 2 minutes. Remove from the pan. Set aside.
1 red bell pepper, 1 green bell pepper, 2 carrots, 1 head cabbage
Sauté the garlic and onion. Once the onion softens, add water, soy sauce, and oyster sauce. Let boil. Adjust the heat to the lowest setting.
8 cloves garlic, 1 onion, ½ cup soy sauce, ¼ cup oyster sauce, 6 cups water
Add Maggi Magic Chicken Cubes. Stir.
2 pieces Maggi Magic Chicken Cubes
Add the egg noodles. Toss. Cook for 2 minutes while occasionally tossing the noodles. (see notes below)
800 grams egg noodles
Combine ¼ cup water with 2 tablespoons of cornstarch. Stir and pour the mixture into the pan. Toss. (see notes below)
2 tablespoons cornstarch
Add back the pork, Chinese sausage, squid balls, and kikiam. Toss until well distributed.
Add the sauteed vegetables. Toss.
Season with salt and ground black pepper.
Salt and ground black pepper to taste
Transfer to a serving plate. Serve. Share and enjoy!

Tossing egg noodles - Give the noodles a gentle toss every now and then for about 2 minutes. This helps them cook evenly, soak up all that flavorful sauce, and keeps them from clumping into one big noodle ball. Waiting until the end to add them is important. It stops them from turning soggy or overcooked, so they stay perfectly chewy and coated with flavor.
Diluting cornstarch with water - Always mix your cornstarch with a bit of water before adding it to the pan. If you throw it straight into the hot liquid, it will clump up fast. Creating a slurry makes sure that the sauce thickens smoothly. This little trick helps the sauce stick to every strand of noodle and every bite of meat. Skip the cornstarch, and your sauce might end up thin and watery. Definitely not what we’re going for.