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Pancit buko (Tagalog "young coconut noodles"; also known as pancit butong in Visayan), is a Filipino dish made from very thin strips of young coconut (buko) meat with various spices, vegetables, and meat or seafood. It is a type of Filipino noodle dish , even though it does not usually use actual noodles. [1]
Pancit ng bukid - the young tender runners (known as takway, daludal, sagibsib, among other names) of taro, swamp taro, and other related plants. It is peeled before cooking and resembles noodles, hence the name pancit ng bukid (literally "pancit of the countryside"). [11] Seaweed pancit – a noodle variant from Tiwi, Albay which uses seaweed.
Pancit Estacion is a type of pancit, or stir-fried rice noodle dish, which originated in Tanza, Cavite, Philippines. [1] Its main ingredient is mung bean sprouts (used as a substitute for rice noodles). Its sauce includes corn starch, atsuete, tinapa and kamias [2]
Pancit choca is a Filipino black seafood noodle dish made with squid ink and bihon (rice vermicelli). It originates from Cavite, Philippines , and is originally known as pancit choca en su tinta in Caviteño Chavacano .
Pancit Malabon is a Filipino dish that is a type of pancit which originates from Malabon, Metro Manila, Philippines.It uses thick rice noodles.Its sauce has a yellow-orange hue, attributable to achuete (annatto seeds), shrimp broth, and flavor seasoned with patis (fish sauce for a complex umami flavor) and taba ng talangka (crab fat).
Odong, also called pancit odong, is a Visayan noodle soup made with odong noodles, canned smoked sardines in tomato sauce, bottle gourd (upo), loofah (patola), chayote, ginger, garlic, red onions, and various other vegetables.
Lomi or pancit lomi (Hokkien Chinese: 滷麵 / 扁食 滷麵; Pe̍h-ōe-jī: ló͘-mī / pán-si̍t ló͘-mī) is a Filipino dish made with a variety of thick fresh egg noodles of about a quarter of an inch in diameter, soaked in lye water to give it more texture. [1]
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