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Pancit Bato Guisado (Bicol-Style Noodle Stir-Fry)

Authentic Pancit Bato Guisado (Bicol-Style Noodle Stir-Fry)

Pancit Bato Guisado is a traditional Bicolano noodle dish from Bato, Camarines Sur, featuring distinctly textured egg noodles stir-fried with tender pork, succulent shrimp, and crisp vegetables in a savory sauce of soy, fish sauce, and chicken broth. Similar to pancit canton but with a slightly rougher noodle texture, this homestyle dish perfectly balances protein and vegetables while showcasing the authentic flavors of the Bicol region.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Snack
Cuisine Chinese, Filipino
Servings 4
Calories 551 kcal
Difficulty Medium

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
 

Nutrition

Calories: 551kcalCarbohydrates: 71gProtein: 19gFat: 21gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 2mgSodium: 2254mgPotassium: 127mgFiber: 4gSugar: 2gVitamin A: 270IUVitamin C: 15mgCalcium: 22mgIron: 1mg
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