You know how every Filipino birthday celebration needs pancit for long life? Well, let me share my go-to recipe that’s been a hit at every birthday party I’ve hosted. Unlike the usual pancit loaded with all sorts of toppings where you can barely find the noodles, this Pancit Puti lets the noodles take center stage.
Every time I serve this at birthdays, guests are surprised by how such a minimalist-looking dish can pack so much flavor. Plus, it’s perfect when you’re cooking for a crowd since it’s both budget-friendly and quick to prepare. My family can’t celebrate a birthday without it now.
Why You’ll Love This Recipe
- Authentic Filipino Flavor: Experience the pure taste of perfectly seasoned noodles without heavy sauces
- Quick & Economic: Ready in just 30 minutes using simple, affordable ingredients
- Versatile: Can be served for everyday meals or special occasions
- Perfect Balance: The delicate noodles complement the rich chicken broth and crispy toppings
Pancit Puti (Filipino White Noodles)
Equipment
- Large wok (kawali) For even heat distribution and proper noodle tossing
- Strainer [Salaan] For draining soaked noodles
- Sharp knife (kutsilyo) For mincing garlic and shallots
- Cutting board (Sangkalan) For ingredient preparation
- Measuring cups and spoons (Panukat) For precise ingredient portions
- Large pot (kaldero) For pre-boiling chicken
- Tongs [Sipit] For handling noodles while cooking
Ingredients
For the Base
- 400 g rice noodles bihon/pancit – soaked in water for 15 minutes and drained
- 1 large chicken leg and thigh section Hita ng manok – pre-boiled and flaked
- 2 cups concentrated chicken stock Sabaw ng manok
- 6 cloves garlic Bawang, minced
- 2 shallots Sibuyas tagalog, minced
- 3 stalks spring onions Dahon ng sibuyas, chopped
- 2 tablespoons sesame oil
- 2 tablespoons fish sauce Patis
- White pepper To taste
- Cooking oil
For Garnish
- 2 cups crumbled pork rinds Chicharon
- Crispy fried garlic Toasted na bawang
- Lemon or Calamansi wedges
Instructions
- First, soak 400g rice noodles (bihon) in water for 15 minutes, then drain well. While noodles soak, boil the chicken leg and thigh until cooked through, about 20-25 minutes. Remove chicken meat from bones and flake into small pieces.
- Heat your wok over medium heat and add oil. Once hot, add minced garlic and shallots. Cook until shallots are soft and garlic is fragrant, about 2-3 minutes. Don’t let the garlic brown.
- Turn heat to high and add your drained noodles and flaked chicken. Start stir-frying while slowly adding chicken stock, just half a cup at a time. Keep stirring to help noodles absorb the stock evenly.
- When noodles have absorbed most of the stock and are almost done, add your chopped spring onions, sesame oil, and fish sauce. Season with white pepper. Keep stir-frying for another minute, mixing everything well. Noodles should be tender but still slightly firm.
- Move everything to your serving plate. Top generously with crispy fried garlic and crumbled pork rinds (chicharon) while the noodles are still hot. Serve right away with lemon or calamansi wedges on the side. Tell everyone to mix in the toppings just before eating to keep them crunchy.
- Remember: The key to great Pancit Puti is in the ginisa (garlic-shallot sauté) and using really good chicken stock. If your noodles look dry while cooking, just add a bit more hot stock. Keep stirring to prevent clumping, and you’ll have perfect noodles every time.
Tips from Lola’s Kitchen
- Use day-old chicken stock for more concentrated flavor
- Don’t oversoak the noodles – they should still be slightly firm before cooking
- “Sangkutsa” (pre-frying) the garlic and shallots until fragrant is crucial for depth of flavor
- Keep stirring continuously to prevent noodles from clumping
- If noodles seem dry, add stock gradually rather than all at once
Traditional Serving Suggestions
- Serve hot with calamansi or lemon wedges
- Offer additional chicharon and fried garlic on the side
- Traditionally served during town fiestas, celebrations, or family gatherings
- Can be paired with pancit canton for pancit combination
Troubleshooting
- Noodles too dry: Add more hot chicken stock gradually while stirring
- Noodles too soft: Reduce soaking time and cook quickly over high heat
- Lacking flavor: Ensure chicken stock is well-concentrated and season with additional fish sauce
- Noodles clumping: Stir more frequently and add oil if needed
Ingredient Alternatives
- Rice noodles: Can use sotanghon (glass noodles) or miki (egg noodles)
- Chicken: Can substitute with pork or shrimp
- Shallots: Regular red onions can be used
- Sesame oil: Can use neutral cooking oil, though flavor will be different
- Fish sauce: Can use salt to taste
- Chicharon: Can use crushed toasted garlic or roasted peanuts
Storage & Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 3 days
- Reheating:
- Stovetop: Add a splash of chicken stock and stir-fry until hot
- Microwave: Sprinkle with water, cover, and heat in 30-second intervals
- Note: Add fresh garnishes after reheating
Variations
- Pancit Puti with Seafood: Add shrimp and squid
- Vegetarian Version: Use vegetable stock and mushrooms
- Spicy Version: Add siling labuyo (bird’s eye chili)
- Special Version: Add quail eggs and liver
FAQs
Q: Why is it called Pancit Puti? A: “Puti” means white in Filipino, referring to the noodles’ color without soy sauce. Q: Can I make this ahead of time? A: Yes, but it’s best served fresh. If making ahead, undercook slightly and add fresh garnishes when serving. Q: How do I know when the noodles are perfectly cooked? A: They should be tender but still slightly firm (al dente), not mushy. Q: Can I freeze this dish? A: Not recommended as the noodles’ texture will change significantly.
Nutrition
The Story Behind Pancit Puti
In the vibrant tapestry of Filipino noodle dishes, Pancit Puti stands out for its elegant simplicity. While many associate Filipino pancit with the dark, soy sauce-laden varieties popular in fiestas and celebrations, this white noodle dish tells a different story – one of resourcefulness and pure flavors that originated in the countryside kitchens of Central Luzon.
Unlike its more famous cousins like Pancit Malabon or Pancit Canton, Pancit Puti emerged from the practical wisdom of home cooks who understood that great flavor doesn’t always require numerous ingredients. In many rural households, where soy sauce wasn’t always readily available, cooks turned to the fundamentals of Filipino cuisine: the aromatic base of ginisa (garlic and shallots) and well-made chicken stock. This combination proved that sometimes less truly is more.
The dish’s name, “Puti” (meaning white in Filipino), refers not just to its appearance but represents a cooking philosophy that celebrates the natural flavors of ingredients. Traditional Filipino cooks discovered that when you start with quality rice noodles and infuse them with a rich, homemade chicken stock, you create something remarkable in its restraint. This approach mirrors the Japanese concept of dashi, where pure, clean flavors are prized over complexity.
Today, Pancit Puti has found renewed appreciation among modern Filipino cooks and food enthusiasts who are rediscovering the beauty of minimalist cooking. While many contemporary pancit recipes compete to include more ingredients and toppings, Pancit Puti reminds us of an important culinary truth: when each ingredient is treated with respect and care, even the simplest dish can become extraordinary. The finishing touch of crispy garlic and chicharon adds just enough texture and flavor to complement, rather than overwhelm, the delicate noodles beneath.
As Filipino cuisine gains global recognition, Pancit Puti represents the sophisticated restraint that exists alongside the cuisine’s better-known bold flavors. It’s a dish that proves that sometimes the most memorable flavors come not from what we add, but from what we choose to leave out. Whether served at a birthday celebration for long life or enjoyed as a comforting weekday meal, Pancit Puti continues to tell the story of Filipino cooking’s subtle sophistication.
