View source for Pancit

{{Short description|Filipino fried noodle dish}}
{{Redirect|Pansit|pansit-pansitan|Peperomia pellucida}}
{{Use mdy dates|date=October 2022}}
{{Use Philippine English|date=October 2022}}
{{Infobox food
| name = Pansit
| image = File:Pancit Ilonggo Style - 12110747826.jpg
| image_size = 
| caption = ''Pancit canton'', the most popular type of pancit
| alternate_name = Pansít
| country = [[China]]
| region = 
| creator = 
| course = 
| type = [[Noodle]]
| served = 
| main_ingredient = 
| variations = 
| calories = 
| other = 
}}

'''Pancit''' ({{IPA|tl|panˈsɪt}} {{respell|pan-SIT}}), also spelled '''pansit''', is a general term referring to various traditional [[noodle]] dishes in [[Filipino cuisine]]. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin or the ingredients.<ref name="Mercado">{{Cite journal |last1=Mercado |first1=Jame Monren T. |last2=Andalecio |first2=Avi Ben P. |date=2020 |title=Ysla de Panciteria: A Preliminary Study on the Culinary Heritage Significance of Pancit Using the Heritage Documentation Approach—the Case of Luzon Island, Philippines |journal=Journal of Ethnic Foods |language=en |volume=7 |at=Article 19 |doi=10.1186/s42779-020-00057-1 |doi-access=free}}</ref><ref name="Davidson" /><ref name="pepper" /> Most pancit dishes are characteristically served with [[calamansi]], which adds a citrusy flavor profile.<ref name="Mercado" /><ref name="Tee">{{Cite web |last=Tee |first=Sharwin |title=12 Best and Unique Pancit Noodle Dishes in the Philippines |url=https://guidetothephilippines.ph/articles/history-culture/pancit-guide-philippines |access-date=July 9, 2021 |website=Guide to the Philippines |language=en}}</ref>

[[Noodles]] were introduced to the [[Philippines]] by [[Chinese Filipino|Chinese immigrants]] over the centuries. They have been fully adopted and nativized into the local cuisine, even incorporating Spanish influences.<ref name="Davidson" /><ref name="pepper">{{Cite web |title=The History of Pancit: The Beginnings and Becomings of this "Long Life" Noodle |url=https://pepper.ph/the-history-of-pancit/ |access-date=July 9, 2021 |website=Pepper.ph |language=en}}</ref> There are numerous regional types of pancit throughout the Philippines, usually differing on the available indigenous ingredients of an area. Unique variants do not use noodles at all, but instead substitute it with strips of [[coconut]], young [[papaya]], [[mung bean]] sprouts, [[bamboo shoot]]s, [[Garcinia binucao|'takway]]' ("pansit ng bukid")<ref>{{cite news |last1=Santos |first1= Jamil|title='Takway' na tinatawag din na 'pansit ng bukid,' masarap at maganda sa kalusugan|url= https://www.gmanetwork.com/news/balitambayan/talakayan/920422/takway-na-tinatawag-din-na-pansit-ng-bukid-masarap-at-maganda-sa-kalusugan/story/|accessdate=September 16, 2024 |work= [[GMA Network]]|date=September 14, 2024}}</ref> or seaweed.<ref name="Mercado" />

==Description==
[[File:Chino Pansitero by José Honorato Lozano.jpg|thumb|left|''Chino Pansitero'', an illustration by [[José Honorato Lozano]] of a pancit vendor in the Philippines (c. 1847)]]
The term ''pancit'' (or the [[Filipino language|standardized]] but less common ''pansit'') is derived from either of the [[Hokkien]] terms 扁食 ({{lang-zh|poj=pán-si̍t/pián-si̍t|l=[[Wonton noodles|wonton]] (noodles)}}) or 便的食 ({{lang-zh|poj=piân-ê-si̍t/pân-si̍t|l=convenient food}}).<ref name="pcij">{{Cite web |last=Lumen |first=Nancy Reyes |date=January 2, 2005 |title=Republic of Pancit |url=http://pcij.org/stories/republic-of-pancit/ |url-status=dead |archive-url=https://web.archive.org/web/20091028140857/http://pcij.org/stories/republic-of-pancit |archive-date=October 28, 2009 |access-date=October 27, 2009 |website=Philippine Center for Investigative Journalism |language=en}}</ref> In the Filipino language, ''pancit'' is the generic word for noodles.<ref name=":0" /> Different kinds of noodles can be found in Filipino supermarkets which can then be cooked at home. Noodle dishes are also standard fare in local restaurants, with establishments specializing in them called ''panciterias'' or ''pancitans''.<ref name="Mercado" />

[[File:Pancit Bihon Guisado Recipe.jpg|thumb|''Pancit bihon guisado'' served with [[calamansi]]]]

Pancit has evolved in Filipino cuisine to combine both Chinese and Spanish techniques, as well as use local ingredients. Pancit is most commonly cooked by sautéing (''guisado'' in [[Philippine Spanish]]) them with garlic, onions, vegetables (commonly [[carrot]]s, [[green bean]]s, [[cabbage]], [[bell pepper]]s, [[chayote]], [[bottle gourd]], ''[[luffa|patola]]'', [[oyster mushroom]]s, and [[cauliflower]], among others), and meat (including different kinds of Philippine ''[[longganisa]]s'') or seafood (including shrimp, fish, squid, crab, [[oyster]]s, clams, and [[fish ball]]s). Rarer ingredients include ''[[bilimbi|kamias]]'', [[coconut milk]], [[banana blossom]]s, [[mustard greens]], [[okra]], [[calabaza]], [[cloud ear mushroom|''tengang daga'' mushrooms]], and [[shitake mushroom]]s.<ref name="Mercado" /> The ingredients of the sauce varies by recipe. These ingredients include [[soy sauce]] (or salt), [[vinegar]], fish sauce (''[[patis (sauce)|patis]]''), ''[[bagoong alamang]]'' ([[shrimp paste]]), ''[[taba ng talangka]]'' (crab fat), [[oyster sauce]], [[bugnay wine]], [[fermented soy bean paste]], and various sweet sauces (including ''[[inihaw]]'' sauces).<ref name="Mercado" />

They can also be cooked in a broth or braised. Almost all pancit dishes are also uniquely served with sliced halves of [[calamansi]], meant to be squeezed over the noodles (at the consumer's discretion) as the juice adds a tangy sourness. The most common other garnishings and condiments are flaked smoked fish (''[[tinapa]]''), fried garlic, crumbled pork cracklings (''[[chicharon]]''), [[labuyo chili]]s, [[shallot]]s, ground [[black pepper]], glutinous rice ''[[okoy]]'', ''[[Allium tuberosum|kinchay]]'', [[peanut]]s, and sliced hard-boiled eggs. Some regions may also add sliced [[bilimbi]] fruits (''kamias'').<ref name="Mercado" /><ref name="Davidson">{{Cite book |last=Davidson |first=Alan |title=The Oxford Companion to Food |date=2014 |publisher=Oxford University Press |isbn=978-0-19-104072-6 |edition=3rd |location=Oxford |page=555 |language=en}}</ref><ref name="pepper" /><ref name="Tee" />

Pancit dishes are generally named after the types of noodles used. The most commonly used noodles are ''canton'' ([[egg noodles]], usually round), ''bihon'' ([[rice vermicelli]]), ''lomi'' (thick [[egg noodles]]), ''miki'' (soft yellow [[egg noodles]], usually square in cross-section), ''misua'' or ''miswa'' ([[wheat vermicelli]]), ''palabok'' (yellow cornstarch noodles), ''sotanghon'' ([[glass noodles]]), and ''[[odong]]'' (yellow flour noodles). They can also be named after their method of cooking, their origin, and their main ingredients.<ref name="Davidson" /><ref name="Mendiola">{{Cite web |last=Mendiola |first=Idge |date=May 6, 2018 |title=Here's how to Tell the Difference Among Those Asian Noodles at the Supermarket |url=https://www.yummy.ph/lessons/prepping/different-asian-noodles-supermarket |access-date=July 9, 2021 |website=Yummy.ph |language=en}}</ref><ref name="Ramos">{{cite news |last1=Ramos |first1=Ige |title=Kumain at tumulong |url=https://bandera.inquirer.net/40649/kumain-at-tumulong |access-date=January 18, 2022 |work=Bandera |date=November 18, 2013}}</ref>

<gallery mode="packed" heights="100" caption="Types of pancit noodles">
File:Pancit canton.jpg|''Canton'' ([[egg noodles]], usually round)
File:Pancit bihon (Philippines) 07.jpg|''Bihon'' ([[rice vermicelli]])
File:Fresh pancit miki at a Filipino grocery store 07.jpg|''Miki'' (soft yellow [[egg noodles]], usually squarish)
File:2108Cuisine foods plants ants of Bulacan 18.jpg|''Sotanghon'' ([[bean vermicelli]])
File:Pancit odong (Philippines) 10.jpg|''[[Odong]]'' (yellow flour noodles)
File:Almondigas.JPG|''Misua'' or ''miswa'' ([[wheat vermicelli]])
</gallery>

Pancit is considered both an everyday staple and a [[comfort food]]. Pancit can be eaten alone, but they are also frequently eaten paired with [[white rice]], bread (usually ''[[pandesal]]''), and ''[[Puto (food)|puto]]'' (steamed [[rice cake]]s).<ref name="Mercado" /> Pancit dishes are commonly served during gatherings, events festivals, and religious activities, due to the ease in which they can be cooked in large quantities.<ref name="Mercado" /> Pancit is also commonly served at birthday celebrations and Chinese restaurants nationwide often have "birthday noodles" listed on the menu, as the length of the noodles are believed to symbolize a long life. This belief originates from [[Chinese Filipino]] customs.<ref name="pcij"/>

==Pancit dishes==
[[File:LaPazBatchoy.jpg|thumb|''[[Batchoy]]'']]
[[File:03368jfNagwaling Diwa National Roads Welcome Pilar Bataanfvf 26.JPG|thumb|''Pancit palabok'' with [[calamansi]]]]
[[File:Pancit - 16408491452.jpg|thumb|''Pancit luglug'']]
[[File:Mamijf.JPG|thumb|''[[Pancit mami]]'']]
*''[[Batchoy]]'' – a noodle soup made with pork offal, crushed pork cracklings, chicken stock, beef loin and round noodles. Its origins can be traced to the district of La Paz, Iloilo City in the Philippines
*[[File:Ilokano Miki Noodle Soup.jpg|thumb|268x268px|Abra or Ilocos Miki]]''[[Maki mi]]'' – thick [[pork tenderloin]] soup originating from the Chinese-Filipino community of [[Binondo]], [[Manila]].
*''[[Pancit Abra]]'' – common in [[Northern Luzon]], particularly in the province of [[Abra (province)|Abra]]. A variant of ''Pancit Miki'', in either soupy or fried version.
*''[[Pancit alanganin]]'' – originated from [[Bocaue]], [[Bulacan]]. It is made similarly to pancit canton but has a soupy broth with added [[milk]].<ref name=":0">{{Cite news |date=October 6, 2014 |title=Recipe: Pansit Alanganin |language=en |work=ABS-CBN News |url=https://news.abs-cbn.com/video/lifestyle/10/05/14/recipe-pansit-alanganin |access-date=August 7, 2021}}</ref>
*''Pancit Bam-i'' – also known as ''Pancit Bisaya''. A specialty originating in [[Cebu]], with a combination of ''bihon'' (vermicelli) and ''canton'' (wheat) noodles sautéed together. 
*''[[Batchoy|Pancit batchoy]]'' – Iloilo's stir-fried version of batchoy.
*''[[Pancit Bato]]'' – is local to the Bicol Region; especially the town of Bato in Camarines Sur. The noodles are slightly toasted while it's still dry.
*''[[Pancit bihon|Pancit bihon guisado]]'' – or simply ''pancit bihon'' (traditionally and historically also spelled as {{Langx|es|bijon}}) is the type usually associated with the word "''pancit''", very thin [[rice noodle]]s (rice vermicelli) fried with [[soy sauce]] some [[kalamansi|citrus]], possibly with [[Fish sauce|patís]], and some variation of sliced meat and chopped vegetables. The exact ''[[bihon]]'' composition depends on someone's personal recipe but usually, [[Chinese sausage]] and [[cabbage]] are the basic relish.
*''[[Pancit Cabagan]]'' – served in [[Cabagan, Isabela]] and nearby towns. Stir-fried and served either dry with separate soup, or "wet" or soup and noodles combined.
*''Pancit canton'' – Filipino adaptation of ''[[lo mein]]'' and ''[[chow mein]]''. Either in instant or stir-fried versions. It is named after the type of noodle used.<ref>{{Cite web |title=Pancit Canton Recipe |url=https://www.pinoyrecipe.net/pansit-canton-recipe/ |website=Pinoy Recipe at Iba Pa |date=May 31, 2021 |language=en}}</ref>
*''[[Pancit canton Ilonggo]]''
*''[[Pancit chami]]'' – from [[Lucena, Philippines|Lucena City]], Quezon
*''[[Pancit choca]]'' (or ''Pancit pusít'') – a black ''pancit'' from [[Cavite]] made with [[squid ink]] and ''[[bihon]]''. 
*''[[Pancit habhab]]'' – A [[Lucban]], Quezon specialty. Served in banana leaves, eaten directly without utensils, the name is an [[onomatopoeia]] of eating it, like a pig snorts.
*''[[Hi-bol]]'' – A noodle soup dish originating from the Ilocos Region that is similar to a mami, but the distinguishing specialty ingredient is tripe from livestock. The name reportedly comes from "high voltage".
*''[[Pancit kinalas]]'' – [[Naga City, Camarines Sur]]'s version of ''pancit'', in soup or dried form. It consists of noodles garnished by scraped meat from pork or beef's head and other parts, enhanced with a thick deep-brown sauce coming from the brains of a cow or pig. The dish is further flavored with spices (sili and pepper) and served in hot broth. Boiled egg added is optional.
*''[[Pancit lanu]]'' – Found only along San Vicente Street in [[San Pedro, Laguna]]
*''[[Lomi|Pancit lomi]]'' – Originally from [[Batangas]], ''pancit lomi'' is usually sold in eateries across the province. With the mobility of the Filipinos; however, other people got wind of pancit lomi and now different ''lomihán'' (eateries serving ''lomi''), ''panciterias'', and ''carinderias'' (eateries serving a wider variety of viands with rice) offer it.
*''[[Pancit luglúg]]'' or ''Luglóg'' – a [[Pampanga|Kapampangan]] version of ''pancit palabok'' that is essentially the same dish. The only difference is that it uses thicker cornstarch noodles. The name comes from its traditional method of cooking, which uses a bamboo skimmer to submerge the noodles briefly in boiling water.
*''[[Pancit lusay]] –'' an [[Ilocano people|Ilocano]] stir-fried noodle dish made with ''miki'' or ''lusay'' noodles, flavored with [[Bagoong|bugguong]] (fermented fish paste) or bagoong na isda, and typically paired with [[Laoag]] or [[Vigan longganisa]]. It also includes other ingredients such as garlic, onion, tomatoes, and bell peppers.<ref>{{Cite web |title=Authentic Pancit Lusay Recipe {{!}} Pinoy Food Guide |url=https://pinoyfoodguide.com/authentic-pancit-lusay-recipe/ |access-date=2025-02-09 |language=en-US}}</ref>
*''[[Pancit lucban]]'' – a type found in [[Lucban]]. The noodles are mixed in with generous toppings and ingredients.
*''[[Pancit Malabon]]'' – Thick rice noodles with different toppings that originated in [[Malabon]]. Early versions of this dish uses [[bamboo shoots]].<ref name="Mercado" />
*''[[Mami soup|Pancit mami]]'' – round egg noodle soup
*''[[Pancit mayaman]]'' – found in [[Guinayangan, Quezon]]
*''[[Pancit miki]]'' – round egg noodles, or flat yellow noodles, or dusty white noodles either stir-fried or in soupy version.
*''[[Pancit míki-bíhon guisado]]'' – round egg noodles with [[bihon]], a hybrid type of stir-fried noodle.
*''[[Pancit odong]]'' or ''Odong'' – Japanese-[[Visayan people|Visayan]] noodle dish from [[Mindanao]] and the [[Visayas]] that uses yellow round flour noodles called ''odong'', canned sardines in tomato sauce, and vegetables (usually [[bottle gourd]] or [[Luffa|patola]]).<ref name="Ramos"/>
*''[[Pancit Olongapo]]'' – ''pancit miki'' prepared with ''sarsa'' (sauce) made of thickened chicken and pork broth, darkened with a little soy sauce. 
*''[[Pancit moròng]]''
*''Pancit palabok'' – uses thinner cornstarch noodles (sometimes substituted with ''[[rice noodles|bihon]]''). It is topped with a shrimp-based sauce dyed bright orange with [[annatto]] seeds, shrimp, crushed or ground [[chicharrón]], ''[[tinapa]]'' (smoked fish) flakes, hard-boiled eggs, and green onions.
*''Pancit pula'' – a variation of ''pancit miki'' from [[Batangas City]]
*''[[Sotanghon|Pancit sotanghon]]'' – a [[cellophane noodles|cellophane noodle]] soup with a [[Broth|chicken broth]] base. It may include some kind of meat and vegetable. A typical ''[[cellophane noodles|sotanghon]]'' is made with [[calamansi]], sliced straw mushrooms, slivered dark-meat chicken and [[Scallion|green onion]].
*[[File:Pancit batil top center (Tuguegarao, Cagayan; 11-19-2022).jpg|thumb|Pancit Batil Patong]]''[[Pansit sabaw]]'' – ''Pansit miki'' with soup
*''[[Pansit Tuguegarao]]'' or ''Batil Patong'' – not commonly known outside of [[Tuguegarao]] in the province of [[Cagayan]] in Northern [[Luzon]], Philippines. It is an unusual noodle dish with a sauce based on soy and [[Carabao|"cara-beef"]] beef broth. It is served with two piquant side dishes: a cup of egg-drop soup made with the same [[Carabao|cara-beef]] broth; and a dish of chopped onions, vinegar, or [[calamansi]], [[siling labuyo|chili peppers]] and soy sauce. The noodles are usually wheat-based and are topped with ground [[Carabao|cara-beef]], pork liver, mung bean sprouts, and poached egg from whence the name ''batil patong'', literally "scrambled and placed on top" is thought to be derived. Sometimes, other vegetables, crushed [[chicharron|pork-rind cracklings]] or chorizo are also added on top. The soup was served separately.
*''[[Pansit sinanta]]'' – also from Tuguegarao, consists of flat egg noodles, ''bihon'', clams and chicken, with broth colored with [[annatto]] and served with pinakufu, a variant of dango.
*''[[Pansit langlang]]'' – a historical noodle dish from Cavite which is said to be the favorite of [[José Rizal]], to the point he mentioned the dish in his novel ''[[El Filibusterismo]]''.

=== Non-noodle pancit ===
Other variants of pancit do not usually use noodles. They include:<ref name="Mercado" />

*''[[Pancit buko]]'' – uniquely uses long coconut strips, instead of noodles.
*''[[Pancit estacion]]'' – from [[Tanza]], [[Cavite]], uses [[mung bean sprouts]] instead of noodles.
*''[[Pancit kilawin]]'' – a variety of ''pancit'' which originated in [[Rosario]], [[Cavite]]. In lieu of rice or wheat noodles, shredded unripe [[papaya]] fruit is used cooked with vinegar and fish. Usually partnered with [[dinuguan]], a dish made of pig's blood.
*''[[Pancit labong]]'' – an early version of ''pancit Malabon'' that uses julienned [[bamboo shoot]]s instead of noodles.<ref name="Mercado" />
*''[[Pancit lukot]]'' - noodle-like egg strands ({{lang|ceb|lukot}} or {{lang|ceb|lokot}}) of the [[sea hare]] ''[[Dolabella auricularia]]'' (locally known as {{lang|ceb|donsul}}) sauteed and cooked similar to ''pancit guisado''<ref name="Pepito">{{cite journal |last1=Pepito |first1=Ador R. |last2=Delan |first2=Gloria G. |last3=Asakawa |first3=Manabu |last4=Ami |first4=Letecia J. |last5=Yap |first5=Emelia Encarnacion S. |last6=Olympia |first6=Minerva SD. |last7=Yasui |first7=Kaori |last8=Maningo |first8=Aurelia G. |last9=Rica |first9=Rachel Luz V. |last10=Lamayo |first10=Ma. Helian A. |title=Nutritional Quality of the Egg Mass Locally Known as “Lukot’ of the Wedge Seahare Dolabella auricularia (Lightfoot, 1786) |journal=Tropical Technology Journal |date=October 2015 |volume=19 |issue=1 |doi=10.7603/s40934-015-0007-z|doi-access=free }}</ref><ref>{{cite news |last1=Santos |first1=Jamil |title='Lokot' na tila pansit, alamin kung anong uri ng lamang-dagat na malinamnam |url=https://www.gmanetwork.com/news/balitambayan/talakayan/939863/lokot-na-tila-pansit-alamin-kung-anong-uri-ng-lamang-dagat-na-malinamnam/story/ |access-date=20 March 2025 |work=Balitambayan |agency=GMA News |date=19 March 2025}}</ref>
*''[[Pancit Molo]]'' – [[Wonton noodle|wonton soup]] with wonton wrappers added to the broth, serving as its "noodles".
*''[[Pancit papaya]]'' – uses julienned young [[papaya]] strips, instead of noodles.
*''[[Pancit ng bukid]]'' - the young tender [[Stolon|runners]] (known as {{lang|hil|takway}}, {{lang|ilo|daludal}}, {{lang|ilo|sagibsib}}, among other names) of [[taro]], [[Cyrtosperma merkusii|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").<ref name="Santos">{{cite news |last1=Santos |first1=Jamil |date=14 September 2024 |title='Takway' na tinatawag din na 'pansit ng bukid,' masarap at maganda sa kalusugan |trans-title='Takway', also called 'pansit in the countryside', delicious and good for health |url=https://www.gmanetwork.com/news/balitambayan/talakayan/920422/takway-na-tinatawag-din-na-pansit-ng-bukid-masarap-at-maganda-sa-kalusugan/story/ |access-date=13 September 2024 |work=Balitambayan}}</ref>
*[[Seaweed pancit]] – a noodle variant from [[Tiwi, Albay]] which uses [[Edible seaweed|seaweed]]. It is rich in [[calcium]] and [[magnesium]] and the seaweed noodles can be cooked into ''pancit canton'', ''pancit luglug'', [[spaghetti]], or [[carbonara]].<ref>{{Cite news |last=Kare |first=Sarita |date=April 8, 2008 |title=Albay Folk Promote Seaweed 'Pansit' |language=en |work=ABS-CBN News |url=https://news.abs-cbn.com/nation/regions/04/08/08/albay-folk-promote-seaweed-pansit |access-date=September 1, 2021}}</ref><ref>{{Cite web |date=July 25, 2022 |title=Pancit Lomi Recipe (Lomi Batangas) |url=https://recipenijuan.com/pancit-lomi-recipe/ |website=Recipe ni Juan |language=en}}</ref>
<gallery mode="packed" heights="100" caption="Gallery of pancit variants">
File:Pancit Canton.jpg|"Saucy" ''pancit canton'', a common [[braised]] version
File:Chicken sotanghon soup.jpg|Chicken ''sotanghon'' soup
File:Marison's Sotanghon Guisado.jpg|''Sotanghon guisado'' with [[calamansi]]
File:Pansit Habhab.jpg|''Pancit habhab''
File:Pancit lomi.jpg|''[[Pancit lomi]]''
File:Pancit Molo.jpg|''[[Pancit Molo]]'', which uses [[wonton]]s instead of noodles
File:Beef pares mami (Philippines).jpg|Beef [[Pares (food)|''pares'']] ''[[Mami soup|mami]]''
File:Pancit with squid.JPG|''[[Pancit choca]]'' 
</gallery>
Pancit Puti with Toasted Garlic is known for its simplicity and wholesome ingredients. Its specialty is that it is made of toasted garlic and savory flavors. Pancit Puti is a mainstay of festive festivals because it can be enjoyed with family get-togethers.<ref>{{cite web |last1=Razzaq |first1=Asma |title=Pancit Puti |url=https://amberfoodmenuph.com/ambers-pancit-puti-with-toasted-garlic/ |website=amberfoodmenu |date=October 29, 2024 |access-date=2024-10-29}}</ref>

==Instant pancit==
Commercial [[instant noodles|instant noodle]] versions of pancit are also available, and are popular due to their affordability. The most common flavors are ''[[mami soup|mami]]'' and ''pancit canton'', but other Filipino-style noodles are also being adapted for the Philippine market.<ref name="Mercado" />

==See also==
* [[Filipino cuisine]]
** [[Filipino Chinese cuisine]]
* [[List of noodles]]
** [[List of noodle dishes]]
** [[Noodle soup]]s

==References==
{{Reflist|40em}}

==External links==
{{Commons category|Pancit}}
* [https://web.archive.org/web/20100712233259/http://www.pcij.org/i-report/1/pancit.html PCIJ report on Pancit]

{{Filipino food}}
{{Noodle}}

[[Category:Guamanian cuisine]]
[[Category:Pancit| ]]