Maggi Unda
Noodle & Egg Pancake
THE PHILIPPINES (Laguna)
Ikee introduced me to this carb on carb mashup and it’s a Filipino snack time classic!
Filipino cuisine is a beautiful blend of diverse influences, shaped by centuries of trade and colonization. Among the many beloved dishes in the Philippines, pancit (stir-fried noodles) and pan de sal (soft, slightly sweet bread rolls) hold special places in Filipino culture. The combination of pancit in pan de sal is a creative and delicious fusion that has become a popular choice for merienda (afternoon snack).
The history of pancit in the Philippines can be traced back to early Chinese traders who introduced noodles to the country long before Spanish colonization. The term pancit comes from the Hokkien word “pian i sit,” which means “convenient food.” Over time, Filipinos adapted these noodles, incorporating local ingredients and flavors.
Today, there are many variations of pancit, including:
Pancit Canton – Stir-fried egg noodles with meat, seafood, and vegetables.
Pancit Bihon – Thin rice noodles cooked with soy sauce, chicken, and vegetables.
Pancit Malabon – Thick rice noodles topped with shrimp, smoked fish, and a rich seafood sauce.
Pancit Habhab – A specialty from Lucban, Quezon, traditionally eaten without utensils.
Because of its association with longevity, pancit is a staple at Filipino celebrations, but it is also enjoyed daily as a filling and budget-friendly meal.
Pan de sal (from the Spanish “pan de sal,” meaning “salt bread”) has been a Filipino breakfast and snack favorite since the Spanish colonial period. Despite its name, it is slightly sweet, with a soft, fluffy texture inside and a golden, crisp crust. It is commonly enjoyed with coffee, hot chocolate, or as a sandwich filled with cheese, butter, or meat.
Bakeries across the Philippines produce fresh pan de sal daily, making it an accessible and affordable snack at any time of the day.
The combination of pancit inside pan de sal likely came from the Filipino love for pairing bread with noodles. The idea may have originated in home kitchens as a practical way to repurpose leftovers or create a more filling snack. Over time, small eateries and street vendors popularized this combination, making it a well-loved grab-and-go meal.
The contrast of textures—the soft, slightly sweet pan de sal and the savory, umami-packed pancit—creates a unique and satisfying eating experience.
In the Philippines, merienda is an essential part of the day, providing a mid-morning or mid-afternoon energy boost. Pancit in pan de sal has become a go-to merienda option because it is flavorful, affordable, and easy to eat on the move. It is often paired with a hot cup of coffee or sago’t gulaman (a sweet drink with tapioca pearls and jelly).
Some enjoy it as is, while others enhance it with a fried egg, mayonnaise, or a splash of calamansi (Filipino lime) for added zest. Whether bought from a local bakery or made at home, pancit in pan de sal is a comforting snack that showcases Filipino ingenuity.
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