📝 About This Recipe
Hailing from the culinary heart of Iloilo, Pancit Efuven is a regional treasure distinguished by its unique flat, thin, and slightly translucent flour noodles. This heirloom dish is a masterclass in texture, combining the silky bite of the efuven with a savory, umami-rich broth and a colorful medley of crisp vegetables and succulent meats. It is a celebratory staple in Ilonggo households, offering a lighter, more refined alternative to the standard pancit canton.
🥗 Ingredients
The Noodles
- 400 grams Efuven Noodles (dried Iloilo flat flour noodles)
Proteins
- 250 grams Pork Belly (sliced into thin strips)
- 200 grams Shrimp (peeled and deveined, tails left on)
- 150 grams Chicken Breast (boiled and shredded)
- 2 pieces Chinese Sausage (thinly sliced diagonally)
Vegetables and Aromatics
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 1 large Carrots (julienned)
- 100 grams Snow Peas (trimmed)
- 2 cups Cabbage (shredded)
- 1 stalk Celery (thinly sliced)
Sauce and Seasoning
- 3-4 cups Chicken Broth (low sodium preferred)
- 3 tablespoons Soy Sauce (premium Filipino brand)
- 2 tablespoons Oyster Sauce
- 1 tablespoon Fish Sauce (Patis) (adjust to taste)
- 1/2 teaspoon Ground Black Pepper
- 3 tablespoons Cooking Oil (neutral oil like canola)
Garnish
- 2 stalks Green Onions (chopped)
- 4-5 pieces Calamansi (halved)
- 2 tablespoons Fried Garlic (for topping)
👨🍳 Instructions
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1
Briefly rinse the dried Efuven noodles under cold running water to remove excess starch. Drain and set aside; do not soak them for too long as they soften quickly.
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2
Heat a large wok or deep pan over medium-high heat. Add 1 tablespoon of oil and sear the Chinese sausage until the fat renders and edges are slightly crisp. Remove and set aside.
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3
In the same pan, add the pork belly strips. Cook until browned and the fat has rendered. Push the pork to one side.
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4
Add another tablespoon of oil if needed. Sauté the garlic and onions until the garlic is golden and onions are translucent.
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5
Add the shrimp and shredded chicken. Stir-fry for 2 minutes until the shrimp turns pink. Season with a splash of fish sauce.
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6
Toss in the carrots, celery, and snow peas. Stir-fry for 2-3 minutes until the vegetables are vibrant but still crisp. Remove all meats and vegetables from the wok and set aside to prevent overcooking.
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7
In the same wok, pour in the chicken broth, soy sauce, and oyster sauce. Bring the liquid to a rolling boil.
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8
Gently add the Efuven noodles into the boiling broth. Use tongs to submerge them. Lower the heat to medium.
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9
Simmer the noodles for 3-5 minutes, stirring occasionally. The noodles should absorb most of the liquid, becoming silky and tender.
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10
Once the liquid has reduced by about 80%, add the shredded cabbage and return the cooked meats and vegetables (including the sausage) to the wok.
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11
Toss everything together gently for another 2 minutes until the cabbage is wilted and everything is well-incorporated and heated through.
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12
Season with freshly ground black pepper. Taste and add more fish sauce if a saltier profile is desired.
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13
Transfer to a large serving platter. Garnish generously with fried garlic and chopped green onions.
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14
Serve immediately with calamansi halves on the side to be squeezed over the noodles just before eating.
💡 Chef's Tips
Efuven noodles are much thinner than Canton; watch them closely as they can turn mushy if over-boiled. For the best flavor, use homemade shrimp stock (boil shrimp heads and shells) instead of plain chicken broth. If you can't find Efuven, 'Misua' is a possible substitute, though the texture will be significantly softer and less 'flat'. Always sauté your aromatics until fragrant but don't burn the garlic, as it will make the delicate noodle sauce bitter. To keep the vegetables bright and crisp, always remove them from the pan while the noodles simmer in the broth.
🍽️ Serving Suggestions
Serve with warm Filipino Pandesal to soak up any remaining savory sauce. Pair with crispy Pork Lechon Kawali on the side for a decadent texture contrast. A cold glass of Sago’t Gulaman or fresh Calamansi juice perfectly cuts through the savory richness. Serve as part of a 'Merienda Cena' alongside Filipino rice cakes like Puto or Kutsinta.