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
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
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!