Pancit Cabagan Recipe

Pancit Cabagan Recipe

Pancit Cabagan is a pansit version from the town of Cabagan in Isabela, Philippines. It can be considered as one of the most popular food in the province. This pansit version makes use of miki noodles, Lechon Carajay, and eggs similar to that of Pancit Batil Patung. However, the eggs are boiled and not poached. Quail eggs are commonly used to make this dish.

Pancit Cabagan Recipe

This pansit version also has more sauce compared to the others. The noodles are not submerged in sauce or broth, so this cannot be categorized as a mami or noodles soup — in my opinion. I think that Pancit Cabagan is a uniquely delicious pancit version that everyone should try.

The toppings make Pancit Cabagan more enjoyable. Imaging topping an already yummy pancit with slices of crispy lechon carajay and cooked igado. What more can you as for? Rice — probably.

Pancit Cabagan

So, which is better: Pancit Cabagan or Pancit Batil Patung? I think that you should find out.

Try this Pancit Cabagan Recipe. Enjoy!

Pancit Cabagan Recipe
Prep time
Cook time
Total time
This is a recipe for Pansit Cabagan. It is a famous version of pancit that came from the town of Cabagan in Isabela, Philippines.
Recipe type: Main Dish
Cuisine: Filipino
Serves: 30
  • 8 pieces boiled quail eggs
  • ¼ lb. cooked Lechon Carajay, chopped
  • 1 lb. fresh Miki noodles
  • 1 medium carrot, julienned
  • 1 small bell pepper, cut into thin strips
  • ¼ cup chopped parsley
  • ¼ lb. pork shoulder, sliced in small pieces
  • ¼ lb. Igado (optional)
  • ¼ head cabbage, chopped
  • 5 cloves garlic, crushed
  • 3 cups beef broth
  • ¼ cup soy sauce
  • 2 teaspoons fish sauce (patis)
  • 3 tablespoons Cooking oil
  • 3 tablespoons chopped scallions
  • ground black pepper to taste
  1. Heat the oil in a wok or pan.
  2. Saute the garlic until it starts to turn light brown.
  3. Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown.
  4. Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low heat for 12 minutes or until the pork becomes tender.
  5. Add the miki noodles. Toss. Cook for 2 minutes.
  6. Add the carrot, parsley, bell pepper, and cabbage. Continue to cook for 5 minutes. You can add more beef broth if needed.
  7. Sprinkle some ground black pepper. Toss.
  8. Put the boiled quail eggs in the wok and top with lechon carajay and igado.
  9. Transfer to a serving plate. Serve.
  10. Share and enjoy!
Nutrition Information
Serving size: 4
Pancit Cabagan Sawsawan


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