Some of the information were taken from the net. Presentation was made to help my cookery students.

1. Filipino Noodle Dishes

2. Pancit Bato
 Pancit bato is a noodle dish that
closely resembles pancit canton.
This originated in the province of
Camarines Sur, Bicol region in a
municipality known as Bato.
That it is where the noodle got
its name. It is harder than the
regular pancit canton. This
means that additional cooking
time is needed to ensure that the
noodles are ready. As for the
taste, the noodles have a good
smoky flavor.

3. Bam - I
 is a type of stir fried noodle
dish that originated from
Cebu. It is a combination of
sotanghon and pancit and a
number of vegetables and
spices.

4. Pancit Malabon
 Is a flavorful noodle dish that
originated in the City of
Malabon. This dish resembles
the pancit palabok but the
array of seafood toppings and
the tradional tough and thick
rice noodles distinguishes this
dish.

5. Pancit Palabok
 A noodle dish with shrimp
sauce and topped with several
ingredients such as cooked
shrimp, boiled pork, crushed
chicharon, tinapa flakes, fried
tofu, scallions and fried garlic.
A very tasty treat that is sure
to relieve hunger.

6. Lomi
 Is an easy soup dish composed
of round miki noodles, Chinese
sausage, pork and vegetables.
It is best eaten while steaming
hot. To spice up the taste,
depending on one’s
preference, a mixture of soy
sauce, calamansi and crushed
fresh pepper can be added to
the dish as condiment.

7. Pancit Habhab
 Also known as Pancit Lucban is
a version that originated from
the province of quezon. This
noodle dish may look like the
traditional Pancit Canton, but
there are some notable
differences. Pancit habhab
uses dried rice noodles which
are known as miki Lucban. This
pancit version is served over a
piece of banana leaf and is
eaten without any utensils.

8. Batchoy
 Is a soup dish composed of
sliced pork, pig’s innards and
miki noodles. This dish
originated from the district of
La Paz in Iloilo City.
Traditional batchoy recipe
requires the use of shrimp
paste or ginamus. Unlike
regular shrimp paste, shrimp
paste used in traditional is
batchoy is sold in blocks.

9. Batil Patung
 Miki noodles in rich brown
stock, piled with ground
carabeef, chopped liver, bean
sprouts and strips of cabbage
and crowned with suuny side
up egg. Batil Patung literally
means beat the egg and place
on top. It comes with a soup
for mixing or consumed on its
own and a dip of chopped
onions, soy sauce, chilli and
calamansi.

10. Pancit Grade One
 Santa Rosa, Laguna pancit
recipe with hipong pinugot
and kalamias as souring agent

11. Pancit Sotanghon
 Sotanghon noodles sautéed in
hot achuete oil flavored with
plenty of young garlic fried in
it, with toppings of flaked
chicken breast, handfuls of
golden fried garlic, lots of
freshly ground peppercorn and
boiled duck egg; with patis,
calamansi and wansoy as
seasoning.