The word pansit comes from the Hokkien word pien sit, pien meaning “finished” or, more accurately, “cooked food.” It was originally a Chinese merchant’s meal meant to ease homesickness. It became a popular takeout food during Spanish colonial times among women working in cigar factories, and was prepared and sold by pansiteros who later set up shop in pansiterias that served Chinese food to workers and the traveling public. Pansit bihon, which uses a clear rice noodle, and pansit canton, which uses a thicker egg noodle, are regular offerings at fiestas. Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year’s celebrations.
If your package of rice noodles recommends presoaking the dry noodles, do so and then reduce the mushroom soaking water from 1 1/2 cups to 1/2 cup.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
29 Stir-Fry Recipes for Flavor in a Flash
These stir-fries will all make your “keepers” list.29 Recipes That Turn a Rotisserie Chicken Into Dinner
You can eat it hot, you can eat it cold. But you can also make something new (and delicious\!) out of that store-bought rotisserie chicken.51 Zucchini Recipes for Using up All That Summer Squash
What other vegetable is this versatile? An unsung hero of the summer garden (and supermarket produce section), zucchini can be served raw, grilled, sautéed, spiralized, and more (it makes an incredible chocolate cake).36 Classic and Modern Filipino Recipes
These traditional (and sometimes not-so-traditional) recipes showcase some of the sweet, sour, and deeply savory notes characteristic of Filipino cuisine.What to Cook This Weekend: November 23–25
Use up your Thanksgiving leftovers—and return to sensible eating—with these soups, hashes, sandwiches, and more.10 Filipino Recipes to Add to Your Weeknight Rotation
Bring the bold flavors of the Philippines to your dinner table.
