My family has used this recipe for decades but with 1 tsp dry mustard. We love it and friends beg me to bring it to cook outs.

Reviewed On: Apr. 19, 2009

This dish is meant to be light and flavored just enough to still enjoy the fresh ingredients. If you think it’s bland then add more of your personal ingredients to it…..but PLEASE, don’t bother to call it Pancit after that! As a FILIPINA born and raised, I can say that this recipe is pretty true to form. Let's face it; it’s hard to find calamansi in rural USA so a squeeze of lemon just before eating works just fine. I like my Pancit moist so I add a little chicken broth during the stir fry process. If I’m feeling fancy, then right before serving I’ll add the traditional toppings of chiceron, chopped boiled eggs, and green onions.

Reviewed On: Jan. 21, 2008