Pansit Bato Recipe

Pansit Bato Recipe

The town of Bato in Camarines Sur prides itself for producing unique sundried noodles made primarily from wheat flour and lye known as Pancit Bato.It’s really easy to prepare and cook. The difference of the whole Pansit Bato eating-experience would be the noodle itself. It gives off this characteristic texture that you won’t find it your ordinary Canton/Miki.

 

• ½ kilo Pancit Bato dried noodles
• 2 cups pork, boiled, cut into strips
• 1 cup medium size shrimp, shelled
• ½ head garlic, minced
• 1 medium size onion, chopped
• 1 small size carrot, sliced
• 1 medium size red bell pepper, cut into strips
• 1 cup sitsaro, snow peas, stringed
• 1 cup green beans, sliced
• 1 cup cabbage, shredded
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• liquid seasoning
• black pepper
• cooking oil
• kalamansi

1. In a large wok, sauté onion and garlic.

2. Add pork and shrimp stir cook for 2 to 3 minutes or until meat start to sizzle.

3. Add soy sauce, fish sauce and a dash of black pepper and stir cook for 2 to 3 minutes.
  
4. Add 8 to 10 cups of broth from boiling of the pork and shrimp shells and heads, let boil and simmer for 3 to 5 minutes.
  
5. Add in Pancit Bato noodles stir cook for 6 to 10 minutes or until noodles are soft and have absorb most of the broth add more stock if necessary.
  
6. Add all the vegetables stir and cook for another 3 to 5 minutes or until vegetables are just cooked.
  
7. Season to taste with liquid seasoning. Serve with kalamansi.