This is a classic Quezon Province noodle dish.

What Is Pancit Chami?

The pancit chami is a classic Quezon Province noodle dish from Lucena City. Fat local egg noodles are tossed with chicken and pork as well as carrots, bell peppers, and snow peas in light savory sauce.

The dish’s name, “Chami,” is derived from the Chinese word for fried noodles, showcasing the influence of Chinese cuisine on Filipino food culture. Pancit Chami’s unique taste profile, which often features a blend of savory and sweet flavors makes it a beloved dish not only in Lucena but across the Philippines.

Table of Contents

• How to Serve Pancit Chami
• How To Cook Pancit Chami
• Tips To Make Easy Pancit Chami
• Pancit Chami Storage Tips
• Pancit Chami Recipe
• MEAL PLANNER

How to Serve Pancit Chami

Pancit chami is usually served family-style in big gatherings. While it can be eaten by itself, it’s great when paired with other Filipino ulam dishes, too!

Serve it with Chinese-style friedchicken: Any kind of fried chicken can actually work with pancit chami, but the Chinese-style fried chicken has flavors that complement this Chinese-Filipino fusion noodle dish well.

Serve it with soup: The pancit chami is a saucy noodle dish, but you can still pair it with soup when you want a heartier, homier meal. It goes well with mild-flavored soups like this egg drop soup or you can also pair it with a more flavorful hot and sour soup, too.

Serve something crunchy on the side: You can have pancit chami as a light snack, too! Its soft texture can be contrasted with some crunchy prawn crackers or even fried food like shrimp or veggie tempura.

How To Cook Pancit Chami

Begin by soaking the miki noodles in water, then drain them right before they are needed in the pot. Meanwhile, boil the chicken until fully cooked, then drain and set it aside to cool before shredding it for later use.

In a separate pan, heat some oil and gently sauté garlic and onion until they are fragrant, then add the pork and cook until it browns. Follow this by adding the shrimp and the shredded chicken. Mix well.

Next, add the carrots, bell peppers, and sitsaro or snow peas. Saute for a few minutes, then add the oyster sauce, soy sauce, and Knorr Chicken Broth Cubes (available here). Mix well and season to taste with salt and pepper.

Serve hot and consume immediately.

Tips To Make Easy Pancit Chami

1. Use thick miki noodles to get the full experience.

What makes the pancit chami stand out is its thick egg noodles. Not only does it have a soft but chewy texture; they taste delicious when tossed with the umami-filled sauce. If you can’t find miki noodles, however, you can substitute it with any kind of egg noodles — while the texture will be different, you can still experience the same flavors.

2. Feel free to use different kinds of meat.

This pancit chami recipe uses pork, chicken, and shrimp, which all add a unique flavor to the dish. However, you can swap out the pork and chicken for squid to make seafood-style pancit chami or even only use pork or chicken if you prefer!

3. Avoid overcooking the noodles.

It’s best to follow package instructions when cooking the miki noodles so that they stay soft but chewy after cooking. Overcooking can lead to soggy noodles, which will significantly alter the texture of the dish.

Pancit Chami Storage Tips

1. Leftover pancit chami can be refrigerated.

Pancit chami can be stored in an airtight container in the refrigerator for up to three days. Since it has veggies, it is always good practice to visually inspect and smell it before reheating to avoid consuming spoiled food.

2. Pancit chami is best eaten freshly cooked.

There’s nothing like freshly cooked pancit chami, so make sure to serve it right away! We don’t recommend freezing any leftovers as it could ruin the texture of the veggies and the noodles. If you need to store pancit chami, it’s best to do it in the refrigerator, and make sure to consume it as soon as you can.

Pancit Chami Recipe

This is a classic Quezon Province noodle dish.

PREP TIME: 45 minutes

COOK TIME: 20 minutes

TOTAL TIME: 1 hour 5 minutes

COURSE: Main Dishes, Snacks/Merienda

CUISINE: Chinese, Filipino

SERVINGS: 3

INGREDIENTS

Pancit Chami Ingredients

• 250 Grams fresh pancit miki noodles soaked
• 14 kilo Chicken Breast boiled, shredded or sliced
• 3 tablespoons Oil
• 3 cloves Garlic minced
• 1 medium red onion chopped
• 1/4 kilo pork kasim sliced
• 3 to 5 pieces shrimps cleaned, head removed and shelled
• 1 medium carrot julienned
• 250 Grams red bell pepper julienned
• 1/4 kilo sitsaro (snow peas) stem ends removed
• 2 tablespoons oyster sauce
• 1 piece Knorr Chicken Broth Cubes (available here)
• 2 teaspoons Soy Sauce
• Salt to taste
• ground pepper to taste

INSTRUCTIONS

1. Soak the miki in water to remove the saltiness of the noodles; drain just before you will add in the pot. Boil the chicken in a pot, drain and set aside. Shred the chicken meat. Set aside.
2. Heat the oil and sauté the garlic and onion. Add the pork, sauté until browned. Add the shrimps and shredded chicken. Add the carrots, red bell pepper, and sitsaro. Sauté then pour in oyster sauce and soy sauce. Add the Knorr Chicken Broth Cube (available here). Add the drained miki and mix well. Adjust the taste by adding salt and ground black pepper. Place the chami in a serving plate. Serve immediately.

NUTRITIONAL FACTS

i. Calories – 699 Calories

ii. Fats – 33.7 grams (43.2%)

iii. Carbohydrates – 41.1 grams (14.9%)