Pancit Puti (Filipino White Noodles)
Pancit Puti is a minimalist Filipino noodle dish where delicate rice noodles are stir-fried with flaked chicken in concentrated chicken broth and aromatic garlic-shallot base, distinguished from other pancit variations by its deliberate absence of soy sauce and minimal toppings, letting the pure, subtle flavors shine through garnished simply with crispy garlic and crumbled pork rinds. Its refined approach strips away the usual abundance of vegetables and proteins found in other pancit dishes, creating an elegant yet economical dish that celebrates the noodle itself rather than its accompaniments.
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
Nutrition
Calories: 320kcalCarbohydrates: 58gProtein: 15gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 594mgPotassium: 77mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 2mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!