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.
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.
- Salt: to taste
3
Put the egg noodles in the pot and boil for 40 seconds.
- 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.
- 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.
- Carrot: 1 piece
- Bell pepper: 1 piece
- Courgette: 1 piece
- Napa 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.
- Vegetable oil: 2 tablespoons
- Onion: 0.5 head
- Carrot: 1 piece
- Bell pepper: 1 piece
- Courgette: 1 piece
- Napa 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.
- Garlic: 1 clove
10
Add ginger and shrimp. If the shrimp are unpeeled, they need to be peeled first.
- 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.
- Chicken broth: 400 ml
13
Reduce the heat to medium and cook everything for 5 minutes.
14
Add egg noodles. Boil for another minute.
- Egg noodles: 150 g
15
Add soy and fish sauces. Stir and remove from heat.
- 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.
- Cilantro: 4 sprigs
