WATCH : HOW TO COOK Pancit Bato

Originating from the town of Bato in Camarines Sur, this dish is Bicol's version of the popular pancit canton. The noodles used are also yellow and made with egg, but are flatter and thicker.

Prep Time

20 mins 

Cooking Time

40 mins 

Ready In

1 hr 

Yield

3 to 5

Cuisine

Filipino

Cooking Method

Stir-fry

Pancit Bato Ingredients

2 tablespoons longganisa, (use longganisa from Guinobatan), minced, plus 1 cup sliced and cooked (or use any garlicky longganisa variety)

1 medium red onion, sliced

2 teaspoons garlic, minced

1/4 cup soy sauce

2 tablespoons fish sauce (patis)

2 cups chicken stock

black pepper, to taste

1 cup shrimp, medium-sized

1 cup carrot, sliced

1 cup snow peas (sitsaro), trimmed

1 cup winged beans (sigarilyas), sliced

1 cup cabbage, shredded

500 grams pancit bato noodles

calamansi, to serve

How to Cook Pancit Bato

Sauté minced longganisa in a wok or pot over medium heat until fat is rendered. Add onions and garlic; sauté until fragrant.

Add soy sauce, fish sauce, and chicken stock. Cover and simmer for 20 minutes. Season with black pepper. 

Add shrimp, carrots, and snow peas; mix well. Add sliced longganisa, winged beans, cabbage, and noodles. Stir until all liquid has been absorbed. Add water if noodles are not yet cooked. Top with green onions. Serve with calamansi.