30-Minute Pancit Bato Recipe (Bicolano-Style Stir-Fried Noodles)

This pancit Bato recipe makes the Bicolano favorite easy to cook at home without losing its distinct character. Here, the noodles are quickly stir-fried with vegetables, chicken, and shrimp in a Knorr Chicken Cube-based sauce that coats every strand. It’s a fast, satisfying dish requiring only pantry staples and straight-to-the-pan cooking.

Tips

Pancit Bato tastes best when served fresh!

30 min.
4 People
Medium

Ingredients

1 pack pancit Bato noodles
2 pieces Knorr Chicken Cube
3 tablespoons Knorr Liquid Seasoning
2 cups mixed vegetables (carrots and bell peppers)
200 grams shrimp
200 grams chicken breast (cut into strips)
5 cloves garlic
salt and pepper (to taste)
water (for boiling)
oil (for sautéing)
1 piece red onion (sliced)

Cooking Method

Cook the Noodles Time: 5-7 minutes Boil water in a large pot, add the pancit Bato noodles, and cook just until tender. Drain well and set aside. Tip: Do not overcook the noodles. Slightly firm noodles will hold their texture better once tossed with the sauce.
Sauté the Aromatics Time: 2-3 minutes Heat oil in a large pan. Sauté onion and garlic until fragrant and the onion turns soft and translucent.
Cook the Chicken and Shrimp Time: 5-7 minutes Add chicken breast and cook until the pieces turn opaque and lightly browned. Add shrimp and cook until pink and curled.
Add the Seasoning and Vegetables Time: 4-5 minutes Add the Knorr Chicken Cubes. Stir until the cubes are fully dissolved, then toss in the mixed vegetables.
Toss Everything Together Time: 3-5 minutes Add cooked noodles to the pan. Pour in the Knorr Liquid Seasoning, then season with salt and pepper to taste. Toss well until the noodles are evenly coated and heated through. Tip: You may add ½ to 1 cup water so dish is a little bit saucy.
Plate and Serve Time: 1 minute Transfer pancit Bato to a serving platter. Serve hot.

What Is Pancit Bato?

Pancit Bato is a Bicol pancit named after the town of Bato in Camarines Sur, where the noodles are traditionally made. It uses pancit Bato noodles, which are sun-dried and known for their slightly thicker, irregular strands that hold their shape well during cooking. These noodles give the dish its signature texture and make it especially suited for stir-fried preparations.

What Makes Pancit Bato Different From Other Noodle Dishes?

Pancit Bato stands out for its savory, soy-forward flavor layered with garlic and the richness of meat and seafood. Pancit canton uses egg noodles that are smoother and more uniform, while pancit palabok and pancit Malabon are served with thick, sauce-heavy toppings. In contrast, pancit Bato is a kind of pancit guisado, cooked so the seasoning is absorbed directly into the noodles, resulting in a more concentrated, well-coated dish.

How to Cook Pancit Bato the Right Way

Cooking pancit Bato comes down to timing and moisture control. The noodles should be boiled just until tender, then quickly tossed in the pan so they absorb the sauce without turning soft or clumped. Keeping a small amount of liquid in the pan helps distribute seasoning evenly while maintaining the dish’s signature dry, well-coated finish.