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Pancit Cabagan

Pancit Cabagan

Thick pancit noodles from Cabagan, Isabela, with pork and vegetables in savory gravy.

Prep: 10 min Cook: 4 min

Ingredients

  • 8 piece boiled quail eggs
  • 1.25 lb. cooked Lechon Carajay (chopped)
  • 1 large b. fresh Miki noodles
  • 1 medium carrot (julienned)
  • 1 small bell pepper (cut into thin strips)
  • 1.25 cup chopped parsley
  • 1.25 lb. pork shoulder (sliced in small pieces)
  • 1.25 lb. Igado
  • 1.25 head cabbage (chopped)
  • 5 clove garlic (crushed)
  • 3 cup beef broth
  • 1.25 cup soy sauce
  • 2 tsp fish sauce (patis)
  • 3 tbsp oil
  • 3 tbsp chopped scallions
  • ground black pepper to taste

Instructions

  1. Bring to a simmer the oil in a wok or pan.

  2. Saute the garlic until it starts to turn light brown.

  3. Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.

  4. Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low heat for 12 minutes or until the pork becomes tender.

  5. Add the miki noodles. Toss. Cook for 2 minutes.

  6. Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You can add more beef broth if needed.

  7. Sprinkle some ground black pepper. Toss.

  8. Put the boiled quail eggs in the wok and top with lechon carajay and igado.

  9. Move to to a serving plate. Serve.