Pancit Puti


  • 400 grams bihon noodles, rinsed
  • 100 grams sotanghon noodles, rinsed
  • 1 large chicken breast, pre-boiled, shredded
  • 200 grams pork belly, pre-boiled, cut into thin strips
  • 200 grams medium size shrimp, pre-boiled, shelled
  • 1/2 medium size cabbage, shredded
  • 1 small bundle spring onion chopped
  • chicharon baboy, roughly chopped
  • 4-6 cups chicken/pork broth
  • 1/2 head garlic, chopped
  • 1 medium size white onion sliced thinly
  • 2/3 cup fish sauce
  • white pepper powder
  • sesame oil
  • cooking oil
  • kalamansi or lemon


  1. Heat wok until it start to smoke, add in 3 to 4 tbsp. of cooking oil.
  2. Add in the garlic and stir cook until the color start to change to light brown, do not over fry, remove from wok and keep aside.
  3. Using the same wok and oil stir cook the onion for about half a minute then add in the cabbage and stir cook for another minute.
  4. Remove the vegetables from the wok and keep aside. Using the same wok add and oil as necessary, add in the pork and chicken, stir cook for 2 to 3 minutes.
  5. Add in 1/2 cup of the fish sauce and a few dashes of white pepper powder and continue to stir cook for 1 to 2 minutes.
  6. Add in 3 to 4 cups of the broth let boil and simmer for 1 to 2 minutes.
  7. Now add in the noddles and stir cook for 2 to 3 minutes or until it absorbed the broth, add the remaining broth and the remaining fish sauce as necessary and continue to stir cook for 2 to 3 minutes or until the noodles are just cooked.
  8. Reduce heat to low, add in shrimp, the vegetables, half of the fried garlic and a few drizzles of sesame oil, stir cook for another 1 to 2 minutes.
  9. Serve hot with spring onion, fried garlic, chicharon baboy garnishing and drizzled with kalamansi or lemon juice.