Pancit Oyster Sauce Recipe

My friend told me that it is better to use oyster sauce than soy sauce when cooking pancit so i bought oyster sauce to try it at home. I also like to try a different recipe of pansit using oyster sauce so search the net and i found Pancit Bam-i with Oyster Sauce recipe.


  • 2 tablespoon oil
  • 3 cloves garlic, chopped
  • 1 piece onion, chopped
  • 1 piece chicken breast, boiled, deboned and shredded or sliced into 1/2″ strips
  • 1 piece chorizo, sliced (optional)
  • 3 1/2 cups water
  • 1 piece cabbage, cut into 1/2″ thick strips
  • 1 piece carrots, cut into strips
  • 3 tablespoon Mama Sita’s Oyster Sauce
  • 1 pack vermicelli (sotanghon) noodles, soaked in water and drained
  • 1 pack pancit canton noodles
  • 1 1/4 tablespoon salt
  • 1/4 tablespoon black pepper, ground

For Garnish:

  • Browned garlic
  • Chopped spring onions
  • Calamansi balls
  1. In a wok, heat oil and saute garlic and onions until transparent.
  2. Add shredded chicken meat and chorizo. Stir-fry for 1 minute.
  3. Add water and bring to a boil.
  4. Add the carrots and cabbage and continue cooking until half-cooked.
  5. Add Mama Sita’s Oyster Sauce and salt. Simmer for 3-5 minutes.
  6. Add the vermicelli noodle and cook for 2 minutes.
  7. Add the pancit canton noodles and mix well for another 5-10 minutes. Cook until the noodles are done.
  8. Season w/ ground black pepper.
  9. Transfer to a serving platter and garnish with browned toasted garlic and spring onions.
  10. Serve with calamansi balls.

Makes 6-8 servings.

Both comments and pings are currently closed.

Comments are closed.