Traditional Filipino Pansit Soup with Egg Noodles

2 servings

25 minutes

Traditional Filipino pancit soup with egg noodles is a vibrant dish deeply rooted in Filipino culture. Its history originates from Chinese cuisine, but over time Filipinos adapted the recipe by adding unique local ingredients. The light yet rich flavor of pancit combines silky egg noodles, aromatic vegetables, and tender shrimp, all infused with a rich chicken broth. Delicate garlic and ginger notes add warmth, while soy and fish sauces provide a subtle spiciness. It is not just a soup — it symbolizes home comfort and friendly gatherings, often served on festive occasions and family lunches. Garnished with fresh cilantro, it gains freshness and a finishing touch of traditional flavor.

Energy value per serving

• Calories: 587.4
• Proteins: 28.1g
• Fats: 23.8g
• Carbohydrates: 66.6g

Ingredients

• Egg noodles: 150 g
• Vegetable oil: 2 tbsp
• Carrot: 1 pc
• Chinese cabbage: 200 g
• Zucchini: 1 pc
• Sweet pepper: 1 pc
• Onion: 0.5 head
• Garlic: 1 clove
• Ginger: 5 g
• Peeled shrimp: 100 g
• Chicken broth: 400 ml
• Soy sauce: 1 tbsp
• Fish sauce: 0.5 tbsp
• Coriander: 4 sprig
• Salt: to taste

Cooking steps

1. Prepare all the ingredients.

2. In a large pot, bring water with salt to a boil at a ratio of 1 tablespoon of salt per 1 liter of water.

   Required ingredients:

   • Salt:  to taste

3. Put the egg noodles in the pot and boil for 40 seconds.

   Required ingredients:

   • Egg noodles: 150 g

4. Then drain the noodles in a colander and rinse quickly. Set the noodles aside.

5. Grate garlic and ginger on a fine grater. Chop the onion finely.

   Required ingredients:

   • Garlic: 1 clove
   • Ginger: 5 g
   • Onion: 0.5 head

6. Grate the carrot on a medium grater. Cut the bell pepper and zucchini into thin strips. Finely chop the Chinese cabbage.

   Required ingredients:

   • Carrot: 1 piece
   • Sweet pepper: 1 piece
   • Zucchini: 1 piece
   • Chinese cabbage: 200 g

7. Heat vegetable oil in a pan over high heat. Add onion, carrot, bell pepper, zucchini, and Chinese cabbage to the pan.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Onion: 0.5 head
   • Carrot: 1 piece
   • Sweet pepper: 1 piece
   • Zucchini: 1 piece
   • Chinese cabbage: 200 g

8. Fry for 3 minutes, stirring intensively with a spatula.

9. Add garlic and sauté for another 30 seconds on high heat, stirring vigorously.

   Required ingredients:

   • Garlic: 1 clove

10. Add ginger and shrimp. If the shrimp are unpeeled, they need to be peeled first.

    Required ingredients:

    • Ginger: 5 g
    • Peeled shrimp: 100 g

11. Sauté on high heat, stirring vigorously with a spatula, until the shrimp turn pink, which will take 2-3 minutes.

12. Add broth and bring everything to a boil.

    Required ingredients:

    • Chicken broth: 400 ml

13. Reduce the heat to medium and cook everything for 5 minutes.

14. Add egg noodles. Boil for another minute.

    Required ingredients:

    • Egg noodles: 150 g

15. Add soy and fish sauces. Stir and remove from heat.

    Required ingredients:

    • Soy sauce: 1 tablespoon
    • Fish sauce: 0.5 tablespoon

16. Serve the soup in warm plates, and provide chopped cilantro in a separate container for seasoning.

    Required ingredients:

    • Coriander: 4 sprigs