Filipino Native Food · Pancit



Pancit Chami is a dish made of flat miki noodles stir fried with meat of chicken, shrimp, fish ball carrots, cabbage and other vegetables. This recipe is a native delicacy of Lucena City in Quezon province and it is their signature dish. Chicken broth and soy sauce bind the flavors of Chami’s festive ingredient with a touch of sweet and spicy. Absolutely delicious pancit ever! But if you can’t find any miki noodles near your area, you can substitute it with Canton noodles. Same delicious goodness. Tamis anghang sarap talaga lalo na kung may lechon kawali pa! The best menu for your special occasion. Happy cooking!

(Sweet and Spicy Pancit)

1 large onion, chopped
1 head garlic, chopped (10 cloves)
¼ kilograms skinless chicken breast fillet, sliced into thin strips
1 large carrots, peeled and sliced in thin strips
2 cups chicken liver, chopped
¼ kilograms fish balls, halved
3 cups cabbage, shredded
3 tablespoon soy sauce
3 tablespoon oyster sauce
2 tablespoon brown sugar
3 cups pork or chicken stock (I used chicken broth cubes)
¼ kilograms small shrimps, peeled and deveined
1 package miki noodles (about 400 grams/pack)
salt and pepper
1-2 Siling Labuyo, chopped (red chili peppers)

Optional Veggies:

½ cup chicharo and chayote (sayote strips)

Toppings: ¼ kilo cooked Lechon kawali (chopped), chopped scallions and calamansi halves (squeezed juice)


In a big pan, heat oil and sautè chopped onions and garlic for about 2 minutes until fragrant. Add strips of chicken breast. Cook for about one minute and stirring occasionally. Add carrot strips and let it cook for a minute. Add chopped chicken liver, fish balls and let it cooked for about 2 minutes. Mix it well to combine with other ingredients. Add shrimp and 3 cups shredded cabbage and stir to cook.

Meanwhile, prepare a medium bowl and mix in 3 tablespoon soy sauce, 3 tablespoon oyster sauce, 2 tablespoon brown sugar, chopped siling labuyo and 3 cups chicken stock. Season with salt and pepper. Pour this mixture into the pan together with the miki noodles.

Cover and cook for another 3 minutes or longer until cooked thoroughly. Scoop the broth with a large spoon and pour it on top of the miki to soften quickly. Stir and toss to avoid sticking from the bottom.

Transfer into a large serving platter. Top with chopped lechon kawali (cooked separately). Garnish with scallions and serve with calamansi.

Serve hot and enjoy!

Try our best Lumpiang Shanghai ever and partner it with Pancit Chami:

How to make Lumpiang Shanghai

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Chef Ron Bilaro
Photo by: Luisa Asuncion