Originating from the town of Bato in Camarines Sur, this dish is Bicol’s version of the popular pancit canton. The noodles used are also Yellow and made with egg, But are flatter and thicker.
Serves 3 to 5 Prep Time 20 minutes Cooking Time 40 minutes
✔ 2 tablespoons minced longganisa ng Guinobatan (or use any garlicky variety), plus 1 cup sliced and cooked ✔ 1 medium red onion, sliced ✔ 2 teaspoons minced garlic ✔ ¼ cup soy sauce ✔ 2 tablespoons fish sauce (patis) ✔ 2 cups chicken stock ✔ black pepper ✔ 1 cup medium shrimp ✔ 1 cup sliced carrots ✔ 1 cup snow peas (sitsaro), trimmed ✔ 1 cup sliced winged beans (sigarilyas)
✔ 1 cup shredded cabbage ✔ 500 grams pancit Bato noodles
(available in Robinsons Supermarket) ✔ green onions and calamansi, to serve
1 Sauté minced longganisa in a wok or pot over medium heat until fat is rendered. Add onions and garlic; sauté until fragrant. 2 Add soy sauce, fish sauce, and chicken stock. Cover and simmer for 20 minutes. Season with black pepper. 3 Add shrimp, carrots, and snow peas; mix well. Add sliced longganisa, winged beans, cabbage, and noodles. Stir until all liquid has been absorbed. Add water if noodles are not yet cooked. Top with green onions. Serve with calamansi.