Pancit Bato
Bicol’s wavy sun-dried noodles tossed with pork, prawns and vegetables.
Ingredients
Measure and prepare everything before you begin cooking.
- 400 g pancit bato noodles
- 250 g pork shoulder, thinly sliced
- 200 g peeled prawns
- 3 cups chicken or pork stock
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 carrot, cut into matchsticks
- 2 cups sliced cabbage
- 150 g green beans, sliced
- 1 tbsp neutral cooking oil
- ½ tsp black pepper
- Lemon or calamansi wedges
Instructions
- 1
Separate the noodles gently but do not soak unless the packet directs it. Mix stock, soy sauce and fish sauce in a jug.
- 2
Heat oil in a wok over medium-high. Brown the pork for 3–4 minutes, add onion and garlic, then cook until fragrant.
- 3
Add carrots and beans and stir-fry for 2 minutes. Add prawns and cook just until they begin turning pink; transfer the mixture to a plate.
- 4
Pour the seasoned stock into the wok and bring to a boil. Add noodles, lower to medium and turn them gently as they absorb the liquid.
- 5
When noodles are almost tender, return the pork mixture and add cabbage. Toss for 2–3 minutes until the noodles are springy, prawns cooked and vegetables still bright.
- 6
Taste before adding pepper or more fish sauce. Serve immediately with lemon or calamansi.
About Pancit Bato
Pancit Bato comes from Bato, Camarines Sur, where the wavy noodles are traditionally sun-dried. They are slightly firmer than many fresh pancit noodles and absorb savoury stock beautifully, making the dish a proud Bicolano merienda and celebration food.
Ingredient swaps wherever you cook
- Look for dried Pancit Bato at Filipino grocers; dried pancit canton is the closest alternative.
- Use locally available pork shoulder, chicken thigh or tofu.
- Replace calamansi with lemon or lime wedges.
How to know it is ready
- Check the noodle packet before soaking; many dried Pancit Bato noodles go directly into simmering stock.
- Start with the measured stock, then add hot unsalted stock or water in small amounts only if the wok dries before the noodles become tender.
- Return prawns near the end and cook until opaque throughout. Finished noodles should be tender with a little spring, without a pool of liquid.
Common mistakes and fixes
- Mushy noodles: use less stock and stop cooking as soon as tender.
- Dry noodles: add hot stock two tablespoons at a time.
- Overcooked prawns: remove them as soon as pink and return near the end.
Family and regional variations
- Make a saucier guisado or a soupier version according to local and family preference.
- Use pork, chicken, seafood or a combination.
- Add chilli for a distinctly Bicolano kick.
Storage and reheating
Refrigerate for up to 3 days. Reheat covered with a splash of water; freezing is not recommended.
What to serve with it
Serve with lemon or calamansi, fried garlic and sliced spring onion. Pair with lumpia for gatherings.
Pancit Bato FAQs
What are Pancit Bato noodles?
They are dried, wavy noodles associated with Bato, Camarines Sur. This recipe cooks them in seasoned stock; check the packet for any preparation instructions specific to your brand.
Can I substitute pancit canton?
Dried pancit canton is a useful alternative, but it is not the same regional noodle. Follow its packet and add stock in stages because its absorption and cooking time can differ.
Why are my noodles still hard when the wok is dry?
Add hot unsalted stock or water a few tablespoons at a time, toss gently and check again. Avoid adding more soy or fish sauce until the noodles are tender and you can taste the final seasoning.
Can I cook it without prawns?
Yes. Omit the prawns and add extra vegetables or separately cooked chicken. For a meat-free variation, replace the pork, stock and fish sauce as well.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
