myFresha-licious: Stir fried pancit Cabagan

Stir fried pancit Cabagan

When Frederick and I were still in Singapore we often crave for Pancit Batil Patong or Pancit Cabagan that’s why when noodle dishes in Singapore could not sate our cravings, Frederick will cook Pancit Batil Patong using whatever egg noodles we can find in the Supermarket.  Hhhmmm come to think of it, Frederick never tried to cook the “Pancit Cabagan”.

If we say Pancit Cabagan, we do not refer only to the dish per se but also to the noodles being used in the noodle dish.  The dish is very famous among Cagayanos and Isabellanos (Is that how people from Isabella are referred to?) as Cabagan is a town in the province of Isabella.  And as implied by the noodles name itself, pancit cabagan originated from Cabagan.

The Pancit Cabagan noodle dish is almost similar to that of the batil patong.  The difference is that, in Batil patong, egg is placed on top of the noodle dish (Check our recipes on batil patong)  It is not batil patong without the sunny-side-up-egg and it also comes with a soup since the noodle dish itself is a bit dry.  Pancit Cabagan noodle dish comes with a dark and thick sauce, and that the noodles has to be wet.  Oh and there’s boiled quail eggs in it too. Toppings? you can use anything as you please but since cara-beef is in abundance in Isabela in Cagayan, this is the meat that is used for both.

By the way, what I am about to post is not “Pancit Cabagan Noodle Dish”.  I cooked a Chinese style stir-fried noodles a few days ago using the pancit Cabagan for the noodles.  I will try to cook pancit cabagan noodle dish next time and post it here ok?



Pancit Cabagan, dried – 500 g.
Bologna, sliced into strips – 200 g
Pork Belly, sliced into strips – 300 g.
Monggo sprout
Cabbage, diced
* Tengang daga, diced
Garlic, crushed and minced – 5 cloves
Red Onions, diced – 1 large
Vegetable oil – 3 tbsp

I was actually looking for chorizo but could not find any in our town.  So when I saw those slices of bologna, I gave it a try.  Chorizo or maybe longganisa or any sausage available can be used instead of bologna.

*Tengang daga (rat’s ears) is a local mushroom and it is called so because the mushroom resembles that of the rat’s ear 🙂  It taste good you know.  It’s a cheap substitute for shitake mushroom.  By the way, since I am in the rural city of Tabuk,  shitake mushroom is not available here 🙁


Soy Sauce – 11 tbsp
Sweet Sauce – 5 tbsp
Magi Magic Sarap
Water 5 tbsp
Ground Black Pepper

Cooking Procedure:

1.  Pour water in a pot and bring to a boil.  Add the pancit cabagan and let it cook under medium fire.  Drain and set aside.  Do not overcook it.
2. Blanch the veggies:  cabbage, monggo sprout, and tengang daga.  Drain and set aside
3.  Heat the oil in a wok and pan-fry the fat, remove from the pan and set aside.
4.  In the same wok, using the same oil, fry the bologna.  Scoop it out and set aside.

5.  In the same wok using the same oil, sauté the garlic then the onions and add the remaining pork belly slices and pan-fry it for five minutes.  Add a little water to cook it until it’s tender.
6.  Mix all the ingredients for the sauce and add it into the pork slices.   Stir and let it simmer.
7.  Toss in the cooked and drained noodles, veggies, bologna, and pork fat.  Heat for at least 5 minutes and serve.

Great with chili paste or with a sauce made of diced onions, soy sauce, and vinegar. 
© Fresha-licious (13September2012)