Toyomansi Pansit with Chili Flakes

This is quick to prepare as five packs of instant noodles - but MSG-free!

Jan/Feb 2010 | By Myra Santiago
Toyomansi Pansit with Chili Flakes
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at a glance

Main Ingredient

Pasta and Noodles


Side Dishes

Preparation Time


Date Published

Jan/Feb 2010

This recipe is almost as quick to prepare as five packs of instant noodles—but MSG-free! It's a sure hit with the kids!

3 to 4 
Prep Time
5 minutes
Total Cooking Time 15 minutes


1 1/2 tablespoons sesame oil
2 tablespoons fresh calamansi juice
      (from about 10 to 12 pieces)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 cup Kikkoman soy sauce
250 grams dried noodles (ramen or canton)
1 tablespoon red pepper flakes
1 tablespoon chopped spring onions
sesame seeds (optional)


In a small bowl, combine oil, calamansi juice, garlic powder, onion powder, and soy sauce. Mix well and set aside.

  Bring a pot of water to a boil. Salt the water generously and boil the dried noodles for 5 minutes, or until al dente. Drain the noodles and transfer to a large mixing bowl.

In the bowl, toss the hot noodles with the sauce. Once fully incorporated, sprinkle the noodles with the red pepper flakes and spring onions. If desired, add sesame seeds into the mix. Serve while hot, with additional red pepper flakes on the side if preferred.

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