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.
- 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
- Cook fresh noodles according to packet instructions. Drain the set aside.
- 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.
- In the same wok, sauté garlic and onions.
- Add in the pork liver then stir fry for a minute.
- Add carrots, French beans and cabbage then stir fry for 2 minutes. Remove from the wok then set aside.
- 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.
- Fold in the noodles and half of the vegetable mixture in the wok, turn of the heat then place in a plate.
- Top with remaining vegetable mixture, chicharon and quail eggs then serve with lemon or calamansi on the side.