Pancit Chami

Pancit Chami

Pansit Chami is a dish made out of flat Miki Noodles stir fried with chicken meat, prawns or pork with vegetables like cabbage and carrots usually served with a dense bread called pinagong. This dish is a native delicacy in Lucena City, it’s their signature dish and a very important element of that province.

This dish is quite popular and like I said important a festival is held annually to feature the Pansit Chami, during this festival there are cooking and eating competitions that attribute this dish. Like most pancit/noodle dishes in the Philippines it also has its Chinese roots and you can already see it from its name as it was derived from the Chinese words “Cha” which means stir-fry and “Mi”” which means noodles.

It might look like the same pancit recipes in the Philippines but due to the thick noodles and a bit of starchy gravy the experience of eating this is quite different.

Pancit Chami
  • 500 miki noodles or thick yellow noodles
  • 500 g boiled chicken thighs, sliced into strips
  • 250 g prawns
  • 4 cups chicken stock
  • 1 carrot, julienned
  • ½ head small savoy cabbage, sliced
  • 150 g cup sugar snap peas
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 2 shallots, chopped
  • 3 pcs red chillies, chopped
  • 8 cloves garlic, minced
  • freshly ground black pepper
  • fish sauce
  • oil
  • lemon or calamansi, to serve
  1. Prepare fresh miki noodles or thick yellow noodles by soaking it in boiling water for two minutes. Drain then set aside.
  2. Place wok in a high heat, add oil, and once hot add chicken and prawns then stir fry for a minute. Remove from wok then set it aside.
  3. Add more oil if needed then sauté the shallots and garlic, add the carrots stir fry for a minute.
  4. Still in high heat, add the cabbage and chillies then continue to stir fry for a minute.
  5. Add the noodles and snap peas then continue to stir fry. Add the chicken stock, soy sauce, oyster sauce and brown sugar. Stir fry for 2 minutes still in high heat, add the prawns and chicken back into the wok, toss to combine then season with freshly ground black pepper and fish sauce. Continue stir frying until sauce becomes thick.
  6. Place in a serving platter together with lemon wedges or calamansi slices.


Pancit Chami Wide 2


6 Responses

  1. Michelle says:

    I could do with a big plate of that right now. Happy new year, Raymund.

  2. suituapui says:

    Looks so good, like our local Foochow fried noodles…with a whole lot more ingredients added. Yum yummmm!!!!!!

  3. Dear Raymund,

    It’s amazing to think of so many different variations of noodle dishes among different Asian cultures. Happy new year to you and your family!

  4. Happy New Year Raymund! Ah what a great recipe to start 2016! I’m already hungry looking at your yummy pancit chami! 😀

  5. Happy New Year Raymund! I love noodles, this definitely my kind of dish! Wishing you lots of good things for 2016 😉

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