Pancit Bato

Pancit Bato is a type of Filipino noodle dish prepared similarly to pancit canton but the main ingredients are fresh shrimps and pechay cooked together with a type of noodles that are traditionally sun dried over stones dehydrating it giving a unique flavour. Usually consumed with rice or pandesal this Bicolano noodle dish was named after and created in the municipality of Bato in Camarines Sur.

This dish can be prepared in a multitude of ways but it all starts by immersing the noodles in hot water until soft before being prepared. It is then served dry stir fried, with lots of sauce or with soup, accompanied with the vegetables and meat of your choice makes it a complete meal in one plate. Today we are making the dry ones, similar to Pancit Canton, since pancit bato is not available here in New Zealand, I tried to get the nearest noodle by buying a dried wide Chinese noodle at the Asian grocer near our place.

Pancit Bato
Prep time
Cook time
Total time
  • 300 g dried Wide Egg Noodles or Pancit Bato
  • 250 g prawns, shelled and deveined
  • 1 medium carrot
  • 1 large bunch baby bok choy, chopped
  • 4 tbsp powdered dried shrimps (see Notes)
  • ½ cup good chicken stock
  • 3 pcs small shallots, sliced thinly
  • 6 cloves garlic
  • freshly ground black pepper
  • fish sauce
  • oil
  1. Blanch noodles in a pot with boiling water for 4 minutes. Remove from pot, drain and rinse with running cold water.
  2. In a wok, add oil then sauté shallots and garlic.
  3. Add the carrots then stir fry for a minute
  4. Add the dried shrimps then stir fry until fragrant.
  5. Add the noodles then stir fry for 2 minutes while gradually adding the chicken stock.
  6. Add the bok choy and prawns, stir fry for 2 more minutes.
  7. Season with fish sauce and freshly ground black pepper then serve.
You can use a coffee or spice grinder to make powdered shrimps from dried baby shrimps you can buy in Asian groceries



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