Noodles in Philippine Cuisine
Sotanghon Noodles by Angie Pastor. With Carrots, Cabbage and Calamansi.
These are cellophane noodles, also known as Chinese vermicelli, bean-thread noodles, crystal noodles, or glass noodles.
Sotanghon are a type of transparent noodle made from mung-bean starch and water.
Often confused with bihon, which are made from rice.
Pancit Habhab by Angie Pastor. For orders in Manila, 09369815475.
This type of pansit (noodle dish) is known as a specialty of Lucban in Quezon Province.
Bato is a municipality in Camarines Sur, a province of the Bicol region on the island of Luzon.
This pancit (noodle dish) is named after the town, but it’s famous throughout the area. Many Filipinos from elsewhere refer to pancit bato as pancit Bicol.
What makes it Pinoy spaghetti? Take a close look and taste.
Filipino spaghetti is known for its sweet sauce and the prominent addition of sliced hotdogs.
A noodle dish associated with Northern Luzon, particularly the provinces of Isabela
Pansit Malabon by Eva Argenos.
What distinguishes Pancit Malabon? It has thick noodles, and the sauce is already mixed in with the noodles before serving. The toppings and ingredients are mostly seafood like squid and shrimps.
Pancit Malabon by by Toyang Noresa.
Named after its city of origin, Pancit Malabon has thick noodles and is characterized by having its sauce already mixed in with the noodles before serving.
The toppings and ingredients are mostly seafood like squid and shrimp!