Pancit Molo is a Philippine dish which is more of a soup rather than a pancit (which is noodle in Tagalog) it shares the similarity with the Wonton Noodle Soup sans noodles. This dish originated from the province of Iloilo which is also known for La Paz batchoy, Bacalao, Dinuguan, Puto and Piyaya, this is one of my favourite Filipino cuisines.
As I was mentioning this dish may have originated from Wonton noodles or what they call Wantan Mee, a Cantonese noodle dish popular in Hong Kong, Malaysia, and Singapore. The concept is the same apart from the noodles, which was replaced by using the Wonton Wrappers as its noodle. The usage of wonton noodles is a sign of Filipino’s ingenuity in their cuisine where extending is a common thing as well as the rule “nothing gets discarded”, it may be that when this was invented they were making Wonton soup but there are left over wrappers and the inventor might have thought why not put the leftover wrappers on the dish. The dish is usually served in a hot broth, garnished with leafy vegetables, wonton dumplings and chicken pieces.