Today I will talk about the well-loved type of food, Noodles. Like many Asian countries, the Philippines has a vast and proud noodle culture, and there are dozens upon dozens of noodle dishes served throughout the country. It may get confusing traveling around the country just calling for pancit, when there are so many regional varieties to choose from. Here are some quick things to learn about Filipino noodles and dishes that you can try and add to your travel itinerary in the Philippines.
Pancit Canton - The most common noodle dish found in Filipino homes and restaurants. This dish has egg noodles that are stir fried usually with vegetables like carrots, green beans, shitake mushrooms and cabbage, together with slices of pork and sometimes with pork liver and squid balls.
Pancit Bihon - this type of pancit uses bihon or thin rice noodles. it also has the same ingredients and cooking method as Pancit Canton, only the type of the noodles differs.
Lomi - From the Chinese phrase Lo-MI meaning “braised noodles”, lomi has thick egg noodles and is braised in a thick soup with carrots, cabbage, and mushrooms, usually with slices of pork, shrimp, kikiam (pork and taro wrapped in tofu skin)
Palabok -
This rice noodle dish is distinct for its rich, thick sauce flavored with shrimp and tinted with annatto seeds. The noodles are then topped with steamed shrimp, spring onions, crisp fried pieces of smoked milkfish and crushed chicharon (fried pork rinds).
Sotanghon Guisado - It uses glass like noodles like in Korean noodle dishes but this type of noodles are expensive as it is imported from China, it is sauteed and cooked with garlic and carrots, cabbage, shrimps, slices of pork.
Cha Misua - From the Chinese phrase Cha meaning “stir-fry” and it uses Misua which is a very thin noodle and soft when cooked, a staple in Fujian, China.
