← Back to browse

Focused recipe

Pancit Recipe

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

Difficulty Hard
Time 30 min
Servings 8
Ingredients 18
Steps 12
Pancit Recipe
Asian Filipino Updated 5/31/2025

Ingredients

Measured from the catalog payload.

  • 800 grams egg noodle
  • 2 pieces maggi magic chicken cube
  • 1 1/2 lbs pork belly
  • 8 ounces squid ball
  • 8 ounces kikiam
  • 3 pieces chinese sausage
  • 1 1/2 cups water
  • 8 cloves garlic
  • 1 onion sliced thinly
  • 1/2 teaspoon ground black pepper
  • 1 cabbage chopped
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 2 carrot
  • 1/2 cup soy sauce
  • 1/4 cup oyster sauce
  • 6 cups water
  • 2 tablespoons cornstarch

Instructions

12 cooking steps

  1. 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.
  2. Remove the pork from the pan. Using the rendered fat, fry the squid balls, and kikiam for 2 to 2 ½ minutes or until it browns. Remove from the pan. Set aside.
  3. Reduce the oil to at least 2 tablespoons. Sauté the bell peppers, carrots, and cabbage. Continue sautéing for 2 minutes. Remove from the pan. Set aside.
  4. Put 3 tablespoons of the oil back into a clean pan. Sauté the Chinese sausage for 30 seconds. Add the onion and garlic, then cook until the onion softens
  5. Add soy sauce, oyster sauce, and water. Let boil. Adjust the heat to the lowest setting.
  6. Add Maggi Magic Chicken Cubes. Stir.
  7. Add the egg noodles. Cook for 2 minutes while occasionally tossing the noodles. (see notes below)
  8. Season with ground black pepper.
  9. Combine ¼ cup water with 2 tablespoons of cornstarch. Stir and pour the mixture into the pan. Toss. (see notes below)
  10. Add back the pork, Chinese sausage, squid balls, and kikiam. Toss until everything is evenly distributed.
  11. Add the sauteed vegetables. Toss.
  12. Transfer to a serving plate. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Dish, Pancit, Noodle filipino pancit Public recipe Revision 1

Recipe notes

  • 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.