Pancit Makiwahan
Pancit Makiwahan is a celebratory noodle dish from Iloilo City, traditionally served at fiestas, weddings, and family gatherings. "Makiwahan" literally means "to join in the fun" — this dish is meant to be shared among a crowd. The noodles are stir-fried with a thick, savory-sweet soy sauce enriched with ground pork, shrimp, and a touch of annatto for that signature golden-orange color. Unlike other pancit dishes, it's cooked in large batches and served family-style on a big platter, encouraging everyone to dig in together.
Instructions
Soak the rice noodles in warm water for about 15 minutes until they soften but are still firm — you don't want them mushy. Drain and set aside.
In a large wok or pan, heat the vegetable oil over medium-high heat. Sauté the garlic and onions until they turn golden and fragrant, about 2 minutes.
Add the ground pork and cook until it browns and crumbles apart. Push it to one side, then scramble the eggs in the empty space. Once the eggs are cooked through, mix everything together.
Pour in the soy sauce, fish sauce, brown sugar, and annatto oil. Stir well and let the sauce bubble and thicken slightly — this is what gives Pancit Makiwahan its rich, glossy coating.
Toss in the carrots, green beans, and beansprouts. Cook for 2-3 minutes until they're still crunchy-tender. Add the shrimp and cook just until they turn pink.
Add the drained noodles and chicken broth. Toss everything together using tongs, making sure every noodle strand gets coated. If it looks too dry, add a splash more broth. Cook for another 3-4 minutes.
Season with salt and black pepper to taste. Transfer to a large serving platter. Serve hot and family-style — this is the dish you make when you want everyone to eat together.
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