It’s a rice noodle recipe that everybody loves, and it never gets old. We call it Pansit, the Chinese version of Chow Mein. It’s cooked in different variations depending on your choice of rice noodles. Centuries ago, Chinese immigrants introduced noodles to the Filipinos and over time, Pansit has become a beloved local dish with various cooking styles and types of noodles.

Over time, many types of noodles and various cooking styles have expanded, and that’s how Pansit came out to be. Whether you prefer Canton, Malabon, Bihon, Lomi or Bato noodles, Pansit can be cooked to suit your tastes. This rice noodle dish, similar to the Chinese Chow Mein, never gets old and continues to be a favorite among Filipinos.

The term Pansit Bato is based on the name of the town in Bicol, where this type of noodle originated from. A local Bato resident in Camarines Sur, first invented this type of pancit noodle that is unique to other noodles. Its distinctive texture became a popular choice for pansit lovers, and then everything else is history right after.

We have versions of our Pansit Bato recipes that we could share from Janis, Ludwig and Mark.

Janis’s Saucy Pancit Bato Recipe

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Mark’s Delicious Pancit Bato Made From Scratch!

Ludwig’s Version of Pancit Bato Guisado

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