Pancit Udon
Noodles are the universal language of comfort food. In the Philippines, pancit is a celebration dish, served at birthdays, gatherings, and holidays as a symbol of long life. In Japan, udon noodles are beloved for their chewy texture and ability to soak up bold flavors. This Pancit Udon recipe combines the best of both worlds, tossed in a tangy, smoky sauce made with Tastebud Calamansi Barbecue Sauce.
The beauty of this dish? It’s a practical and flavorful way to use leftover rotisserie chicken while giving it a fresh, party-ready upgrade. Add squid balls for that Filipino street food flair, toss in crisp vegetables, and you’ve got a pancit that’s both familiar and new.
Ingredients
1 lb fresh or frozen udon noodles
1 cups leftover rotisserie chicken, shredded
6–8 squid balls, halved
1 cup shrimp
2 Tbsp neutral oil (canola or vegetable)
3 cloves garlic, minced
½ onion, sliced
½ cup carrots, julienned
½ cup sliced celery
1 cup cabbage, shredded
¼ cup green onions, sliced thin, chili oil, and fried garlic for garnish
For the sauce:
½ cup Tastebud Calamansi BBQ Sauce
1 tsp soy sauce
½ tsp brown sugar or honey (optional)
2–3 Tbsp water or chicken broth to thin out sauce
1. Prepare udon noodles according to package directions. Drain and set aside. (If using frozen udon, a quick boil for 1–2 minutes will do.)
2. In a wok or large skillet, heat 1 Tbsp oil over medium-high. Sauté garlic and onions until fragrant. Add squid balls and pan-fry until golden and cooked through. Toss in chicken and shrimp until almost cooked through.
3. In the same pan, toss in carrots, cabbage, and celery. Stir-fry for 2–3 minutes until just tender but still crisp.
4. Add the cooked udon noodles. Pour in Tastebud Calamansi Barbecue Sauce, soy sauce, and honey (if using). Add a splash of water if the sauce feels too thick. Stir until everything is coated and glossy.
5. Garnish with chopped green onions and fried garlic. Serve hot with chili crunch on the side for an extra zing.
Filipino pancit meets Japanese udon
