Pancit Bato

To prepare Pancit Bato, start by sautéing minced longganisa in a wok or pot over medium heat until the fat is rendered. Then, add sliced onions and minced garlic, cooking until fragrant. Next, incorporate soy sauce, fish sauce, and chicken stock, covering the pot to simmer for about 20 minutes. After that, mix in shrimp, carrots, and snow peas, followed by the sliced longganisa, winged beans, cabbage, and the pancit Bato noodles. Stir until the liquid is absorbed, adding water if necessary to ensure the noodles are cooked through. Top with green onions and serve with calamansi for a delicious finish.

Pancit Bato can be made suitable for various dietary needs. For a gluten-free version, substitute the soy sauce with tamari or a gluten-free soy sauce. If you're looking for a vegetarian option, you can replace the longganisa with tofu or tempeh and use vegetable stock instead of chicken stock. Additionally, ensure that the fish sauce is vegetarian-friendly or omit it altogether for a plant-based dish.

If you can't find longganisa, you can substitute it with any garlicky sausage or even ground pork seasoned with garlic and spices. For a vegetarian alternative, consider using marinated tofu or tempeh, which can provide a similar texture and flavor profile when sautéed properly.

To store leftover Pancit Bato, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water or chicken stock to prevent the noodles from drying out, and heat it on the stovetop or in the microwave until warmed through.

Pancit Bato pairs wonderfully with a variety of Filipino dishes. Consider serving it alongside lumpia (Filipino spring rolls) for a crunchy contrast, or with a side of adobo for a savory flavor combination. You can also serve it with a fresh salad or a side of grilled meats to round out your meal.