byJoieFarm General Manager/December 27, 2025/inNews
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I could always count on my mom standing at the stove, her wooden spoon moving through a wok filled with golden strands of pancit on New Year’s Eve. The noodles were never cut—that was the rule. Long noodles for long life, she’d remind us, as steam rose around her face and the savoury aroma of garlic, soy sauce, and vegetables filled our kitchen.
Pancit is essentially a stir fry, so the ingredients are very flexible. Feel free to add your own spin to this traditional holiday dish to make it your own. Scroll below for my wine pairing suggestion and family recipe!
The Symbolism of Pancit
Pancit isn’t just a dish in Filipino culture; it’s a wish. Those unbroken noodles symbolize longevity, prosperity, and good fortune in the year to come. My mom took this symbolism very seriously. She’d carefully layer the thin rice noodles with julienned carrots, cabbage, and chicken, occasionally adding shrimp if they were available. The colours alone felt celebratory—orange, green, red, and the deep caramel of the sauce catching the light.
As midnight approached, we’d gather around the table, and she’d serve each of us a generous portion, always warning us with a smile: “Don’t break the noodles!” We’d twirl our forks carefully, trying to catch the impossibly long strands, laughing when they’d slip away or dangle comically from our mouths. It was messy, joyful, and filled with hope.
Pairing with A Noble Blend
This year, I’m honouring this tradition with a A Noble Blend alongside the pancit. The wine’s balanced character—with its fresh acidity, spice and hint of lime —complements the savoury-sweet complexity of the dish beautifully. The subtle spice in the wine echoes the ginger and garlic in the noodles, while its zippiness stands up to the umami depth of the soy sauce.
As I make my family’s pancit recipe this New Year’s Eve, I’ll raise my glass to long life, to traditions carried forward, and my family who teach us that love can be measured in unbroken noodles and careful preparation.
Here’s to the year ahead—may it be as long and beautiful as the delicious noodles on our plates.
My Family’s Pancit Recipe
Ingredients
- 1 (8-ounce) combination of bihon (rice vermicelli) and canton noodles (egg noodles)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 pound sliced chicken
- 1/2 pound raw shrimp, peeled and deveined (optional)
- 3 cups chicken stock or broth
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 2–3 cups finely sliced mixed vegetables (e.g., green cabbage, snow peas, julienned carrots and red peppers)
- Salt and ground black pepper to taste
- Lime or calamansi (Filipino lime) wedges for serving
Instructions
- Prep Noodles: Place the dried rice noodles in a large bowl and cover them with warm water. Let them soak for about 10-15 minutes, until softened but not mushy. Drain well and set aside. Add the dried canton noodles directly to the simmering liquid. Gently toss and stir until the noodles absorb the liquid and become tender, about 5-8 minutes. Add more water if they seem too dry.
- Cook Protein: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken (or pork) and cook until it is no longer pink and juices run clear, about 5-10 minutes. If using shrimp, add them in the last minute or two of cooking until they turn pink, then remove all the meat and set it aside.
- Sauté Aromatics and Veggies: In the same pan, add the onion and garlic. Sauté until fragrant and the onion is translucent. Add the carrots, cabbage, and other sturdy vegetables. Stir-fry for 3-5 minutes, until they are tender-crisp.
- Combine and Cook Noodles: Pour in the chicken stock, soy sauce, and oyster sauce, and bring the mixture to a simmer. Add the drained noodles and the cooked meat back into the pan. Toss everything together using tongs, allowing the noodles to absorb the liquid and flavours. Continue cooking until the noodles are tender, about 3-5 minutes.
- Season and Serve: Season with salt and pepper to taste. Serve hot with lime or calamansi wedges on the side, as the citrus adds a burst of freshness.
Maligayang Bagong Taon! (Happy New Year!)
-BJ & the JoieFarm Team
