As a Filipino, pancit was always our celebration dish. But it wasn’t until I visited Bicol that I discovered Pancit Bato Guisado.
Every time I make this dish now, I’m transported back to Camarines Sur, where I found out how these uniquely textured noodles from the town of Bato could transform an ordinary pancit into something extraordinary.
Unlike the smoother pancit canton we’re used to in Manila, these special noodles have this wonderful ability to really grab onto the savory sauce. It’s like every bite delivers more flavor.
After years of making different pancit recipes, this Pancit Bato Guisado has become my ultimate comfort food. There’s something so satisfying about watching the noodles soak up that flavorful combination of chicken broth, toyo and patis, while the liempo gets perfectly tender and the hipon (shrimp) adds that sweet seafood taste that we Filipinos love.
It’s simpler to make than you’d think, and I’ll show you exactly how I learned to get it just right.
Why You’ll Love This Recipe
- Authentic Bicol flavors passed down through generations
- Perfect balance of textures from vegetables and proteins
- Customizable to your taste preferences
- Great for special occasions or everyday meals
- Meal prep friendly
- Budget-friendly yet impressive
- Rich in proteins and vegetables
Authentic Pancit Bato Guisado (Bicol-Style Noodle Stir-Fry)
Equipment
- Large Wok or Deep Pan (kawali) For even heat distribution and proper stir-frying
- Sharp knife (kutsilyo) For precise vegetable cutting
- Wooden spoon (sandok na kahoy) To prevent scratching your cookware
- Measuring cups and spoons (Panukat) For accurate portioning
- Colander (salaan) For draining noodles if needed
- Cutting board (Sangkalan) For safe ingredient preparation
Ingredients
For the Noodles and Proteins:
- 340 g ¾ lb Pancit Bato noodles (miki Bato)
- 170 g 6 oz pork belly, thinly sliced (liempo)
- 170 g 6 oz medium shrimp, peeled and deveined (hipon)
For the Vegetables:
- 2 cups chopped cabbage repolyo
- 1 medium carrot julienned (karot)
- 1 cup snap peas sitsaro
- 1 medium onion sliced (sibuyas)
- 2 teaspoons minced garlic bawang
For the Sauce:
- 2 cups chicken broth sabaw ng manok
- ¼ cup soy sauce toyo
- 2 tablespoons fish sauce patis
- Ground black pepper to taste paminta
- 3 tablespoons cooking oil mantika
Instructions
- Prepare all vegetables: slice onions thinly, mince garlic finely, julienne the carrots (cut into thin strips), chop cabbage into bite-sized pieces, and trim the ends of snap peas.
- Slice pork belly into thin strips about 2 inches long and ½ inch wide. Clean shrimp by removing heads and shells, then devein.
- Heat a large wok or deep pan over medium-high heat (180°C/350°F). Add cooking oil and wait until it shimmers.
- Once oil is hot, add minced garlic and sauté until light golden and fragrant, about 30 seconds. Don’t let it brown or it will become bitter (mapait).
- Add sliced onions to the garlic. Cook until translucent and soft, stirring occasionally, about 2 minutes.
- Add the sliced pork belly. Cook while stirring occasionally until the meat starts to brown and render its fat, about 3-4 minutes.
- Pour in the soy sauce (toyo) and fish sauce (patis). Stir to coat the meat evenly.
- Add chicken broth and bring to a boil. Once boiling, reduce heat to medium-low, cover the pan, and let simmer for 20 minutes or until pork is tender. If liquid reduces too much, add hot water ¼ cup at a time.
- Season with ground black pepper to taste. Stir well to combine.
- Add shrimp, snap peas, and julienned carrots. Cook for 1 minute, stirring gently.
- Add chopped cabbage and cook for another 2 minutes. Vegetables should remain crisp-tender (malutong-presko).
- Add the pancit bato noodles. Using two wooden spoons or spatulas, gently toss and mix the noodles with the meat, vegetables, and sauce until well combined.
- Continue cooking while stirring occasionally until noodles are tender and have absorbed most of the liquid, about 5-7 minutes. Test a noodle for doneness – it should be soft but still have a slight bite (like al dente pasta).
- If noodles are still too firm, add hot broth or water ¼ cup at a time and continue cooking until desired tenderness is reached.
- Taste and adjust seasoning with additional fish sauce, soy sauce, or black pepper if needed.
- Transfer to a serving plate lined with banana leaves if desired. Serve immediately with calamansi halves on the side.
Tips from Lola’s Kitchen
- Prep all ingredients before starting (mise en place)
- Cut vegetables in similar sizes for even cooking
- Don’t overcook the shrimp to keep them tender
- Test noodle texture before serving
- Season gradually and taste as you go
Traditional Serving Suggestions
- Serve hot on banana leaves for authentic presentation
- Garnish with calamansi halves (kalamanse)
- Pair with puto (rice cakes)
- Best enjoyed with sawsawan (dipping sauce) of choice
- Traditional accompaniment: soy sauce with calamansi
Troubleshooting Common Issues
- Dry Noodles: Add hot broth ¼ cup at a time
- Too Salty: Balance with a squeeze of calamansi
- Soggy Vegetables: Add them later in the cooking process
- Tough Noodles: Continue cooking with additional broth until tender
Ingredient Alternatives
- Pork → Chicken thigh fillets (easier to cook)
- Snap peas → Green beans (sitaw)
- Chicken broth → Vegetable broth for vegetarian version
- Shrimp → Tofu for vegetarian option
- Pancit Bato → Pancit Canton (if Bato noodles unavailable)
Storage & Reheating
- Store in airtight container in refrigerator (up to 3 days)
- Reheat in pan with splash of water or broth
- Not recommended for freezing
- Best consumed within 24 hours
Variations
- Pancit Bato Sinabawan (Soup Version)
- Spicy Bicol Version (add siling labuyo)
- Seafood Special (add squid and mussels)
- Vegetarian Version (mushrooms and tofu)
FAQs
- What makes Pancit Bato different from other pancit?
- Named after Bato, Camarines Sur
- Distinct noodle texture
- Traditional Bicol preparation method
- Can I make this in advance?
- Yes, but best served fresh
- Reheat with additional liquid
- Is this recipe spicy?
- Traditional version is not spicy
- Can add chilies to taste
- How do I know when the noodles are properly cooked?
- Should be tender but still slightly firm
- Similar to al dente pasta
- Can I add other vegetables?
- Yes, common additions include:
- Bell peppers (paminta)
- Celery (kinsay)
- Chinese cabbage (pechay)
Nutrition
The Story Behind Pancit Bato of Bicol
Deep in the heart of Bicol region, in a charming town called Bato in Camarines Sur, lies the birthplace of one of Philippines’ most distinctive noodle dishes – Pancit Bato Guisado. Don’t let the name fool you – while “bato” means “rock” in Filipino, these noodles are far from hard or unpleasant. In fact, their unique texture is what makes this dish a treasured part of Bicolano cuisine.
The story of Pancit Bato begins in the early 1920s when Chinese merchants settled in the bustling town of Bato, bringing with them their noodle-making expertise. Unlike the smoother pancit canton found throughout the Philippines, these settlers developed a special noodle-making technique that produced slightly rougher-textured noodles. This distinctive texture wasn’t a flaw – it was intentionally crafted to better absorb the rich flavors of local Bicolano ingredients and sauces.
Local families soon embraced these unique noodles, incorporating them into their own cooking styles. The addition of native ingredients like fresh hipon (shrimp) from nearby waters and vegetables grown in Bicol’s fertile soil transformed the Chinese-inspired dish into something uniquely Filipino. What started as a simple noodle dish became a celebration of Bicol’s cultural diversity and culinary innovation.
Today, Pancit Bato Guisado remains a source of pride for the people of Bato. The tradition of making these special noodles has been passed down through generations, with local manufacturers still using time-honored techniques to achieve that characteristic texture. While modern versions of the dish can be found throughout the Philippines, true Pancit Bato enthusiasts insist that the authentic noodles from Bato give the dish its unmatched flavor-holding capacity and distinctive mouthfeel.
The dish has evolved from a local specialty to become a beloved part of Filipino cuisine, particularly during celebrations and gatherings. Its popularity has spread beyond Bicol, with food lovers seeking out these special noodles for their ability to perfectly capture the savory essence of the guisado (sautéed) preparation. Whether served at fiestas, family reunions, or simple weekend gatherings, Pancit Bato Guisado represents the perfect marriage of Chinese noodle-making tradition and Filipino culinary creativity.
In recent years, this humble noodle dish has gained recognition among food enthusiasts and cultural preservationists for its unique place in Philippine culinary heritage. Food historians and chefs have begun documenting and celebrating Pancit Bato’s distinctive characteristics, ensuring that this treasured recipe continues to be enjoyed by future generations of Filipino food lovers.
