Pancit Cabagan

Pancit Cabagan

Pancit Cabagan is one hell of a delicious noodle dish that originated from the Isabela province, like any other noodle dishes in the Philippines its roots are of Chinese origin. This dish for me looks like a cross between the Pancit Canton and Pancit Palabok, sometimes it nearly looks similar to Hokkien Mee but had more sauce.


I saw this dish when I was searching online about Philippine noodle dishes and see what other noodle dishes I had missed; I then saw this Pancit Cabagan on the list and was wondering had I tried it before? So I searched again for its image and it looks so good and it’s something new to me, I think I haven’t tried it yet. After the image search I did look for the recipe but sadly the results were poor and if I find something the ingredients list did not match how it looks like so I was a bit sceptical, then luckily I stumbled upon this blog and was pleased with the list of ingredients so I adapted to its recipe, so here it goes.

Pancit Cabagan
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 500g fresh egg noodles
  • 200g pork belly, sliced
  • 100g pork liver, sliced
  • 1 cup pork chicharon, crushed (recipe here)
  • 2 dozen quail eggs, hard boiled
  • 4 cloves garlic, minced
  • 1 onion, finely chopped
  • ½ head cabbage, julienned
  • 1 bunch French beans, julienned
  • 1 carrot, julienned
  • 5 cups chicken stock
  • ¼ cup soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp oyster sauce
  • 3 tbsp cornstarch
  • fish sauce
  • freshly ground black pepper
  • lemon or calamansi
  • salt
Instructions
  1. Cook fresh noodles according to packet instructions. Drain the set aside.
  2. Season pork with salt then heat up a wok. Add oil then fry pork belly until brown and crispy, remove from wok then set aside.
  3. In the same wok, sauté garlic and onions.
  4. Add in the pork liver then stir fry for a minute.
  5. Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.
  6. Mix cornstarch with 1 cup of stock then set it aside. Pour 4 cups of chicken stock, hoisin sauce, oyster sauce and soy sauce, bring it to a boil. Once boiling pour the cornstarch mixture and simmer until sauce thickens. Flavour with fish sauce if needed then season with freshly ground black pepper.
  7. Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.
  8. Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.

 

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30 Responses

  1. nors says:

    Sarap naman… Naalala ko tuloy yung pagtira ko sa isabela. isang buwan ako dun, nabibili nga yan sa palengke dun pero konti lang sahog. Patikim naman!!! Terno ng barbecue ko yan ngayon ha.

  2. Wow…Looks very very good! I haven’t tried this before but i love the quail eggs lining the side of the plate!

  3. Guia Obsum says:

    Ohh, yummy yummy! That looks really, really good! 🙂

  4. Judy says:

    Well, it sure looks like one hell of a delicious noodle dish! All the right stuff mixed together for it anyway, YUM!

  5. Kristy says:

    Well, if it’s one hell of a dish then it must be worth trying. 🙂 That sounds like quite a glowing recommendation. I’ve never seen anything like this dish, but the flavors sound incredible. 🙂

  6. Tessa says:

    What a beautiful dish! I am particularly intrigued by the addition of the pork liver. I bet this is delicious! By the way… What’s in the glass?

  7. Tobias says:

    Wow, there are very intense and hearty flavours coming together here but I’m sure it is delicious. I mean, the different kinds of meats and sauces alone make for a rich diversity.

    Really appreciate the devotion you put into finding the most authentic recipe!

  8. Eri says:

    Seriously reymund you’re making my jaw hurt. this must be such a rich flavored plate!

  9. That looks and sounds amazing – had never heard of this!

  10. wow what a complicated recipe- I’d be better off going to a restaurant for this one!

  11. Henry says:

    Ang dami lahok ang sarap tingnan dahil may egg at pork.

  12. Oh, the wonders of the internet nowadays! You need to learns about something, you just search it, then poof! we get our answers! Don’t get me wrong, I love this instant gratification and can’t imagine my life without the internet and without blogging! I learn so much from other people, like you! Thanks for sharing this; I learned something new today! These noodles look delish! I am a Filipino-Chinese, so this really hits home (I get homesick for the Philippines once in a while).

  13. I love this recipe and I love the photo too. Such a cool presentation.

  14. Carolyn Chan says:

    What a great dish ! Love the quail’s eggs around the edges.

  15. foodjaunts says:

    Oh yummy pork belly, how do I love thee 😛 Those quail eggs are so cute and look like the perfect accompaniment to the noodles!

  16. Mel says:

    Prolly won”t believe this, but this was my grandparents restaurant that manufactured this in our home town in Cabagan and gained popularity. My grandmother was chinese, but its not clear to me how the recipe came to br. Unfortunately my dad says that the restaurant has since been abandoned since our family all moved to Canada, but the name lives on.

  17. Rechu says:

    Proud to say that the original Pancit Cabagan noodles was first made by my great grandfather Sia Liang (or Liang Sia, being Chinese the last name usually comes first but we call him Lolo Janga) who migrated from China. He opened the first Panciteria (noodle house) in Centro Cabagan where most of his Chinese relatives lived. Sadly the restaurant closed when my relatives moved to Canada but the original noodle machine is still stored at my Aunt’s house in Cabagan. My father though who lived with great grandfather has at least kept the original noodles recipe. I’m very happy that the Pancit Cabagan is now becoming famous in the Philippines.

    Mel, you must be a relative of mine. My dad is Johnny, Auntie Gofing’s youngest brother.

  18. phoenix says:

    This is so popular in my province because not like any other pansit, pansit cabagan is so much tasty ang really u will ask for more…

  19. melissa says:

    ang sarap pansit cabagan 🙂

  20. Sean says:

    There is only a few places in the Philippines where you can get this as it should be made. Cabagan City is where it was “developed” of course. You can also find it in Tuguegarao City. I ate it in both places and it is amazing. This recipe probably comes close. It was the one recipe I couldn’t get shared. Ang sarap talaga. Minamahal ko ang filipinas. Ang sarap ang mga pakain at mahal ko ang lahat ng mga tao.

  21. My son in law is from Isabela and i learned to prepare this dish from him – so delicious and everybody in the family liked it!

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