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My wife's family owned and operated a curbside restaurant in Cebu, Philippines.This is a simple but very

tasty recipe she brought to the U.S. with her. She usually uses Sweet Chinese Sausage. However, shrimp
and/or Andouille Sausage (or any other choice of protein may be substituted.



1 pkg Sweet Chinese Sausage (cut on a bias)

1 pkg Fish balls

3 pkg pancit noodles (rinsed)

¼ large red onion (coarse chop)

2 tsp minced garlic

4 cabbage leaves (large chop)

¼ cup Asian cooking stock

2 tbs Soy sauce

½ tsp Ajinomoto

1 tbs Ginisa Mix

Black or white pepper (to taste)

2 Tbs Vegetable oil

1 tsp butter




- Remember Chef Jet Tila’s #1 rule when stir-frying, keep the food moving

1. Put oil in wok and Heat to shimmering – then add butter.

2. Put Sweet Chinese Sausage and Fish Balls in wok and stir-fry until sausage is red.

3. Add onion and garlic and stir-fry for about 1 minute.

4. Sprinkle on soy sauce, Ajinomoto, and Ginisa Mix, salt & pepper and stir-fry.

5. Add stock, Pancit Noodles and mix.

6. Mix in cabbage , cover, reduce heat and steam for about 5 minutes.


Remove from heat and serve.

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