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A Guide to Different Noodles for Your Next Pancit Recipe
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Posted: 02/16/2017 12:11:00 PM
If you’re looking for a pancit recipe, you can choose from a number of distinctive noodles. Every type of noodle is made with different ingredients, offering a unique dining experience.
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Learning the Differences Between Pancit Noodles
If you’re looking for a pancit recipe, you can choose from a number of distinctive noodles. Every type of noodle is made with different ingredients, offering a unique dining experience. You’ll find a range of textures, tastes, and sizes, helping you distinguish one type of noodle from another. Take a look at all the different types of noodles used to make pancit on the Filstop website.
Bihon
Bihon noodles are the most commonly used when it comes to making pancit. They are extremely thin and cook at a rapid pace. You can use them in a variety of Filipino recipes including stir-fry and soups. Pair them with a bit of meat broth, fried meat slices and some fresh vegetables. They’re made with rice and are considered fairly light. You can cook them in just 3 to 4 minutes.
Canton
Canton noodles are much thicker than some of the other pancit noodles on this list. They’re made with flour and egg, making them the perfect choice for a thick stir-fry or the Chinese dish Chow Mein. There are dozens of ways to cook canton pancit. You can lightly fry the noodles in a little bit of oil, or you can try boiling them and then letting them dry. There are a variety of canton noodles available. They can be wide, short, fat, long or lean, depending on what you’re in the mood for.
Luglug
Luglug noodles are also known as cornstarch noodles, which are a little bit thicker than their bihon counterparts. They need to be soaked in water for two hours before the cooking begins, so you’ll need to leave yourself some extra time to prepare. They’re often served with shrimp and piece of vegetables in a succulent shrimp broth. Luglug noodles are often seen as comfort food throughout the Philippines and the rest of the world. They’re delicious and rather addicting. Serve them when you’re feeling down and you need a little bit of a pick-me-up.
Misua
This type of noodle is made with wheat flour that can be used in a range of Filipino recipes. Misua is often much thinner than noodles that are made with rice. Once you have your water boiling, you can cook misua in just a few minutes, or sometimes even less. They originated in Fujian, China and are celebrated with immense regional pride. Of course, they’re mostly used to make misua soup, a common favorite. Sprinkle in some chicken, shrimp or some grilled vegetables and enjoy!
Sotanghon
You’ll probably recognize the next type of noodle on the list. Sotanghon noodles, or cellophane noodles, are among the most popular noodle varieties on the planet. Extremely thin and delicate, they’re perfect for soups, lumpias, spring rolls and other Filipino recipes. They’re characterized by their transparent, ghostly white appearance. They’re made from mung beans, which might not sound appetizing, but you’ll just have to take our word for it.
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