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Pancit Chami served with Pinagong Bread Recipe


  • 500 miki noodles
  • 2 tbsps cooking oil
  • 1 medium-sized red onion chopped
  • 1 head garlic minced
  • 2 tbsps soy sauce
  • 2 tbsps oyster sauce
  • 2 tbsps brown sugar
  • 1/2 cup sayote strips
  • 1/4 cup carrots strips
  • 1/4 cup chicharo/ sweet peas
  • ½ cup cabbage chopped
  • ½ kilo chicken meat strips
  • ¼ kilo shrimp peeled and deveined
  • ¼ kilo chicken liver chopped
  • 4 cups chicken broth
  • 3 pcs red chillies sliced
  • 1 tbsp pepper


  • Heat half of the oil in a large pan or wok, then sauté garlic
  • and onion until light brown.
  • Add the chicken and sauté.
  • Add the chicken liver and shrimp and cook.
  • Next, add soy sauce and sauté for a few minutes.
  • Add the sayote, carrots and chicharo; sauté until vegetables are tender.
  • Add the cabbage and sauté for a few minutes.
  • Remove from heat and set aside.
  • In the same pan, heat remaining oil.
  • Then add the oyster sauce and sugar, stir.
  • Add the chillies and cook until bubbly.
  • Add the chicken broth and set the heat on high.
  • Bring the broth to a boil then add the miki noodles;
  • stir to loosen the noodles and cover.
  • Simmer the noodles until the broth has almost dried out.
  • Remove from heat and stir in the sautéed vegetables and meat.
  • Transfer to a large serving platter, top with quail eggs, lechon kawali,
  • chopped scallions and serve with sliced calamansi serve with pinagong bread.