Pancit Bato Recipe

This noodle dish is similar to the classic Filipino pancit canton!

Originating from the town of Bato in Camarines Sur, this dish is Bicol’s version of the popular pancit canton. The noodles used are also yellow and made with egg, but are flatter and thicker.

Pancit Bato Recipe

Isi Laureano
This noodle dish is similar to the classic Filipino pancit canton!
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Main Dishes
Cuisine Filipino
Servings 3 to 5


Pancit Bato Ingredients

  • 2 tablespoons longganisa (use longganisa from Guinobatan), minced, plus 1 cup sliced and cooked (or use any garlicky longganisa variety)
  • 1 medium red onion sliced
  • 2 teaspoons Garlic minced
  • 1/4 Cup Soy Sauce
  • 2 tablespoons fish sauce (patis)
  • 2 cups chicken stock
  • black pepper to taste
  • 1 Cup Shrimp medium-sized
  • 1 Cup carrot sliced
  • 1 Cup snow peas (sitsaro) trimmed
  • 1 Cup winged beans (sigarilyas) sliced
  • 1 Cup cabbage shredded
  • 500 Grams pancit Bato noodles
  • calamansi to serve


  • Sauté minced longganisa in a wok or pot over medium heat until fat is rendered. Add onions and garlic; sauté until fragrant.
  • Add soy sauce, fish sauce, and chicken stock. Cover and simmer for 20 minutes. Season with black pepper.
  • Add shrimp, carrots, and snow peas; mix well. Add sliced longganisa, winged beans, cabbage, and noodles. Stir until all liquid has been absorbed. Add water if noodles are not yet cooked. Top with green onions. Serve with calamansi.
Keyword pancit guisado
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