How can I make hand made pancit noodles? the flat type and the wonton type?!


Question: This is truly a lost art, I dont think anybody makes these by hand even in the Philippines anymore. They are conveniently ready made, easily available and cheap.

I will keep looking, maybe someone else will know the answer.


Answers: This is truly a lost art, I dont think anybody makes these by hand even in the Philippines anymore. They are conveniently ready made, easily available and cheap.

I will keep looking, maybe someone else will know the answer.

oancit is not a type of noodle. Pancit is a Filipino word which means noodles. There are many kinds of pancit: Bihon is thin rice noodles, Sotanghon is thin noodles or vermicelli from Mung bean flour, Canton is from wheat nodles that have been deep-fried, Miki is made from wheat flour and sp;d fresh or dried. The term pancit also is used to describe a stir-fried noodle dish with a combination of the following: chicken, pork, shrimp, carrots, cabbage, Chinese sugar peas, baby corn, celery. There is also Pancit na May Sabaw or noodles with broth. And there's Pancit Luglug: blanched bihon noodles tossed in a orange-colored thick sauce flavored with shrimps, pork, tofu, vegetables, shredded smoked fish and ground up crunchy pork rind.

I have cooked pancit using spaghetti or spaghettini, I've even resorted to using somen noodles to make stir-fried pancit.





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