Pancit Lusay is a type of stir fried noodle dish popular in Ilocos, Philippines where lusay noodles are cooked with Laoag longaniza, sliced tomatoes, egg, onions and garlic then seasoned with some bagoong. Lusay noodles are the noodle scraps from the fresh noodles where its cut and length vary, another trait of the Ilocos cuisine where nothing gets wasted. If you tried other Filipino pancit dishes this one is quite different, the longganisa and bagoong alamang gives this dish a very distinctive flavour that cannot be found on other noodle dishes. Having tried a lot of Asian noodles I can say this taste nearly similar to some Malaysian or Indonesian fried noodles that uses belachan/terasi and eggs, its pungent and fishy delicious.
Have you tried something like this? What are your thoughts on the recipe? I have been compiling Filipino noodle dishes and this is one of my new discoveries, how about you do you have other pancit recipes that you can share which we haven’t posted yet? Let us know.
- 6 pcs Laoag or Vigan longganisa, roughly sliced
- 500 grams thin fresh yellow noodles (miki, lusay)
- 3 tbsp bagoong alamang
- 2 stalks spring onions
- 4 pcs eggs, lightly beaten
- 4 cloves garlic, minced
- 1 shallot, minced
- Prepare your fresh noodles by quickly blanching it on boiling water. Drain then set aside.
- Heat wok over stove top, add oil then cook longaniza slices while gently mashing them. Once browned push it on one side.
- Add the shallots and garlic, sauté for 30 seconds
- Add the bagoong then continue to sauté until fragrant.
- Add the noodles and spring onions then stir fry for 1 minute, make sure the bagoong and longaniza is evenly distributed.
- Make a well in the centre, pour the beaten eggs in the middle. Leave it until cooked then break it down and stir fry with the noodles. Cook for one more minute then serve.