Simple Yet Tasty Version of Pancit Puti

I made this version of Pancit Puti with several considerations in mind to satisfy my cravings and accommodate my family’s preferences. First, I was in the mood for Pancit, but I’m not fond of vegetables, so I decided to leave them out, ensuring the dish would be to my liking. At the same time, I had a craving for Tinapa (smoked fish), but wasn’t in the mood to pair it with rice, which is usually a common accompaniment. Instead, I incorporated the Tinapa into the Pancit, giving it the smoky flavor I was craving. Additionally, some family members wanted to join in, but one has a shrimp allergy, so I made sure to avoid using shrimp in the recipe. I also made sure to use only the ingredients available in my pantry, which helped simplify the cooking process while still creating a delicious dish. By considering my own taste preferences, accommodating the allergy, and using pantry staples, I was able to create a version of Pancit Puti that everyone could enjoy without compromising on flavor or safety.

Pancit Puti

Pancit Puti is a Filipino noodle dish that is typically made with rice noodles, chicken, and a flavorful broth. It is known for its light, simple flavor profile, unlike other more complex pancit varieties, which often include soy sauce or other strong seasonings. The “puti” in its name translates to “white” in Filipino, referring to the light color of the broth and the absence of soy sauce, which is commonly used in other Filipino pancit dishes.

This dish is often prepared with sautéed garlic, onions, and sometimes ginger, and features a variety of meats like chicken, pork, or fish. It’s typically served with a garnish of fried garlic, boiled eggs, and a squeeze of calamansi (Filipino lime) for added zest. Pancit Puti is a comforting, lighter alternative to the more commonly known pancit varieties, making it a popular choice for those who enjoy a milder flavor. It’s also often served during celebrations and family gatherings, reflecting its versatility and appeal.

Ingredients

500 grams Bihon (rice noodles)
3 pieces Tinapa (smoked fish)
5 pieces hard-boiled eggs, diced
2 stalks spring onions, chopped (reserve some for garnish)
2 tablespoons sesame oil
1/4 cup chicharon (crispy pork skin), crushed
4 cloves garlic, minced
1 medium onion, chopped
Salt and pepper to taste
Water or chicken broth (about 3 cups)

Instructions:

Prepare the Bihon noodles: Soak the bihon in warm water for about 10-15 minutes or until softened. Drain and set aside.
Prepare the Tinapa: Flake the tinapa into small pieces, removing the bones and skin. Set aside.
Sauté the aromatics: In a large pan or wok, heat the sesame oil over medium heat. Add the minced garlic and chopped onion. Sauté until the garlic is golden brown and the onion becomes soft and translucent.
Add the Tinapa: Once the aromatics are ready, add the flaked tinapa and stir well to combine with the garlic and onion. Allow it to cook for a couple of minutes to release its smoky flavor.
Add the noodles: Add the soaked bihon noodles to the pan. Pour in about 3 cups of water or chicken broth (just enough to moisten the noodles), then toss and mix everything together. Allow it to cook for another 3-5 minutes, stirring occasionally to prevent the noodles from sticking.
Season: Season the mixture with salt and pepper to taste. You can also add a little extra sesame oil for more flavor.
Add the eggs: Gently mix in the diced hard-boiled eggs, ensuring they are evenly distributed throughout the noodles.
Finish and garnish: Once everything is well combined and heated through, transfer the Pancit Puti to a serving dish. Garnish with crushed chicharon and chopped spring onions for crunch and color.