Pancit from Cook Real Hawai'i (page 180) by Sheldon Simeon and Garrett Snyder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dmdmdmmm on February 14, 2026

    I would usually prefer a thinner noodle pansit but this recipe is great! If you wanna learn how to make pansit thats identical to what we have in the Philippines, this recipe is spot on

  • KathyCookinginSeattle on July 31, 2022

    This was absolutely delicious. It makes a lot of food! Would be great when you’re having a lot of people over or if you want leftovers. I follow the recipe exactly except for I couldn’t find ground annatto so I subbed in paprika and it worked great. I served it with garlic chips/fried garlic and chili pepper flakes instead of hot sauce. I will make this recipe again and again. It also lends itself to subbing in whatever protein or vegetables you like or happen to have on hand.

  • bernalgirl on June 02, 2022

    This takes some time to prep but comes together easily and the flavors are outstanding. I did not add tomato, but did add a few Korean king peppers that needed using. I also staged the stir frying, in order to maintain heat in my wok. I started with the garlic and pork, let it get a little crispy and removed it to a casserole dish, retaining the oil. Then I stir fried the vegetables, removed them, and then the chicken, and finally the shrimp. I let everything get a little char. Then I combined everything with the sauce and noodles. The fried garlic and a wedge of lemon are a must, along with sriracha.

  • JoanN on May 28, 2022

    Another winner from this book. Don't understand why the book itself only gets three stars. I've made 7 recipes so far and have been very pleased, sometimes thrilled, with all of them. I used annatto paste instead of powder because it was what I had on hand and probably only about ? the amount of noodles (fresh ramen noodles instead of fresh chow mien noodles) which I thought was plenty and made for a more vegetable-centric dish rather than what is traditionally a noodle dish with some protein and vegetables. Suited me just fine and will make it that way again. The sauce was so good, I was spooning up the last drops.

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