Pancit Chami with Shrimp (Fresh Miki Noodles)

Pancit chami is a Filipino noodle dish made with fresh miki noodles and a thick, savory sauce.

What makes it different from other pancit dishes is the texture. The noodles are thicker, softer, and a little more saucy.

This version uses shrimp and bok choy, but you can easily swap in other meat or vegetables depending on what you have.

Ingredients You'll Need

Notes and Substitutions

• Fresh miki noodles: These are thick yellow egg noodles that are soft and slightly chewy. They're usually sold fresh (not dried).
• Shrimp: I used shrimp here, but other proteins work too. If using shrimp, whole shrimp are best so you can use the heads and shells to make shrimp stock for the sauce.
• Bok choy: I used bok choy, but you can use pechay, napa cabbage, or regular cabbage too. You can also add the usual vegetables like carrots, snow peas, green beans, mushrooms, celery, or bell peppers.
• Soy sauce: This adds the salty, savory flavor. Different brands vary, so taste as you go.
• Cornstarch slurry: This is just cornstarch mixed with water. It helps thicken the sauce so it coats the noodles better.

How to Make Pancit Chami (Step-by-Step)

Step 1: Prep the shrimp

Peel and devein 1 pound shrimp. Save the heads and shells for the stock.

Step 2: Blanch the bok choy

Bring a pot of water to a boil. If the bok choy is large, cut it into smaller pieces.

Add 1 bunch bok choy, cook for about 30 seconds to 1 minute, then transfer to cold water. Drain and set aside.

Step 3: Make the shrimp stock

In a pot over medium-high heat, sauté the shrimp heads and shells in 1 tablespoon oil until lightly browned.

Press on the heads to release more flavor. Season with a little salt and pepper.

Add 3 cups water and simmer for about 5 minutes. Strain and set the stock aside.

Step 4: Make the sauce

In a bowl, combine:

• 2 tablespoons soy sauce (I used dark)
• 2 tablespoons oyster sauce

Add in all the shrimp stock (about 3 cups) and mix.

In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Set aside.

Note: If you didn't make shrimp stock, use 3 cups chicken stock or water with a little bouillon or base.

Step 5: Prepare the noodles

Place 2 pounds fresh miki noodles in a bowl.

Pour over hot water and gently loosen them with your hands or tongs, just until separated. Drain and set aside.

Step 6: Sear the shrimp

Heat 1 tablespoon oil in a wok or large pan over high heat.

Add 1 pound shrimp and season lightly with salt. Cook quickly, just until lightly browned and starting to turn pink. Remove and set aside.

Step 7: Sauté the aromatics

In the same pan, add a little more oil if needed.

Add 4 cloves garlic (minced) and 1 small onion (finely chopped). Cook over medium heat until softened.

Step 8: Build the sauce

Pour in the sauce and bring to a boil.

Mix the slurry again, then slowly pour it in while stirring.

Cook for about a minute, or until slightly thickened. Taste and adjust as needed.

Step 9: Add the noodles

Add the miki noodles and toss gently until coated with the sauce and heated through.

Step 10: Add the shrimp and vegetables

Add the cooked shrimp and blanched bok choy. Toss gently just until combined.

You can also add some ground black pepper, scallions, and celery leaves if you like. Serve with lemon or calamansi on the side.

Cooking Tips

• Get everything ready before you start. Once cooking begins, it moves fast.
• Do not overcook the shrimp. Cook just until pink, then take it out.
• Do not soak the noodles too long. Just separate them so they do not get too soft.
• Keep the sauce a little loose. The noodles will keep soaking it up.
• Taste before adding more soy sauce since brands vary.

How to Store and Reheat

• To store: Refrigerate leftovers in an airtight container for up to 2 days.
• To reheat: Warm in a pan or in the microwave until heated through. Add some water to loosen the sauce.

Recipe FAQs

What to Serve with Pancit Chami

• Lumpia: Crispy spring rolls filled with meat or vegetables.
• Siomai: Steamed dumplings that are easy to serve on the side.
• Empanada: A filled pastry that makes the meal feel more hearty.
• Filipino barbecue: Sweet and savory grilled pork on skewers.
• Fried chicken: Crispy chicken that goes well with just about anything.