Pancit Grade One

Get a taste of Laguna’s best-kept secret: a colourful, tangy, and flavourful noodle dish passed down through generations! 🍜🌟 #FilipinoFood #LagunaDelight #NoodleLove. Pancit Grade One is a Filipino noodle dish with atchuete seeds for colour, fried tofu, and kamias for tang, originating from Sta. Rosa, Laguna.

As a Filipino, I take pride in the richness and diversity of our cuisine. One of the lesser-known but equally delicious dishes is the Pancit Grade One. This noodle dish is a speciality of Sta. Rosa, Laguna and is said to have been eaten by locals since their grade one years.

What sets Pancit Grade One apart from the usual pancit canton is the use of atchuete seeds to give it a vibrant red colour, fried tofu, and sliced kamias as a substitute for calamansi. The recipe is attributed to Lola Mely Beato, and it has become a must-have during celebrations in the area.

To prepare this noodle dish, egg noodles are stir-fried with pork, bean curd, salted dried yapyap (freshwater shrimps), and simmered in pork broth and atchuete. The addition of kamias gives it a tangy flavour that complements the savory taste of the broth.

Pancit Grade One may not be as well-known as other Filipino noodle dishes, but it certainly holds its own in terms of taste and uniqueness. It’s worth a try for anyone looking to expand their culinary horizons and discover the flavours of the Philippines.

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Pancit Grade One

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Pancit Grade One is a Filipino noodle dish with atchuete seeds for colour, fried tofu, and kamias for tang, originating from Sta. Rosa, Laguna.


Units Scale
  • 500 g egg noodles
  • 200 g pork jowl, cubed
  • 150 g small shrimps
  • 1 block firm tofu, cubed and deep fried
  • 3 cups pork broth
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 cup chopped Chinese celery
  • 1 carrot, julienned
  • 1/2 cup achuete seeds
  • 1/2 cup water
  • 6 pcs kamias, sliced
  • fish sauce
  • freshly ground black pepper
  • oil


  1. Soak achuete seeds in 1/2 cup water for at least 30 minutes, then strain to extract the colour.
  2. Heat oil in a large wok or pan, then sauté onions and garlic until aromatic.
  3. Add pork jowls and cook until browned.
  4. Add small shrimps and cook for another 2-3 minutes.
  5. Pour the pork broth into the wok and bring to a boil.
  6. Add kamias and achuete extract, and season with fish sauce and black pepper.
  7. Add egg noodles, carrots and Chinese celery cook until most of the liquid is absorbed by the noodles but not too dry. You might need to add more stock to give it more moisture if needed.
  8. Top with cubed fried tofu and chopped spring onions before serving.


You can add other vegetables like cabbage, celery, and bell peppers if desired. You can also substitute calamansi or lemon for kamias if unavailable.


7 Responses

  1. An interesting name for a noodle stirfry…what does Pancit mean?

    • Raymund Angelo says:

      Generally, it’s the Filipino term for noodles and noodle dishes. There are some exceptions, like dishes that don’t have noodles in them still being considered pancit and dishes not explicitly called pancit but are still considered as such.

  2. The timing in this is perfect. I was looking for a new stir fry to make for guests and this is the one! I love all flavors and ingredients!

  3. suituapui says:

    I hope to try some Flipino noodles one day. We call our meat dumplings (soup) pian sip – they call them wanton elsewhere in the country.

  4. I do love noodles (in any form), and this one sounds interesting. I wonder where the “grade one” part comes in?

  5. Hannah says:

    Truly an underappreciated gem! Another one I’ve never heard of, which seems like such a shame. The name along has me hooked. That tofu looks perfectly crispy, and you can’t go wrong with noodles.

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