Pancit Upo with tender pork and bottle gourd squash for a tasty noodle stir-fry. Easy and economical to make, it's an easy weeknight dinner that's sure to be a family favorite!
If you're following me on Instagram, you might have seen the photo ofย pancit upoย I posted last month during my Philippine vacation. It was my first time trying this noodle dish, and I was intrigued.
Upo with pancit? It was an interesting concept I knew I had to post on the blog!
What is Pancit Upo
Pancit Upo is a simple pancitย guisado made of bihon and bottle gourd. Along with strips of upo, you can add diced pork, shrimp, shredded chicken, tinapa flakes, or canned mackerel for extra flavor.
This Kapampangan dish is also known as Pancit Maklak or "deaf noodles" as it lacks the abundance of meat and vegetable add-ins you can find in traditional pancit guisado.ย It's served as a budget-friendly meal due to its relatively cheap ingredients, which can comfortably feed a large family for less.
While I found the pancit unique, I thought it lacked the taste and color to be truly impressive. No offense to my mother, whom I love dearly, but her recipe needed a little tweaking. ๐
To make it more appetizing, I added a healthy dash of annatto powder for a color boost and a couple of dollops of oyster sauce for an extra layer of flavor. Only two simple additions quickly turned the noodle dish from good to great!
Cooking tips
- Cut the meat and pork into uniform sizes to ensure even cooking.
- Soak the rice noodles a few minutes longer than the package directions so they'll cook faster and add them when the upo is halfway done so they will finish congruently.
How to serve
- If you're looking for a fast and easy meal that's hearty and tasty, this pancit is it! It's delicious as a midday snack or a main dish and the perfect addition to birthday parties or other special occasions.
- Drizzle with freshly squeezed calamansi juice to help brighten flavors and serve with pandesal or puto on the side to complete the meal.
How to store leftovers
- Transfer leftovers to a covered container and refrigerate for up to 3 days. Unfortunately, noodles do not freeze well.
- Reheat in the microwave at 2 to 3-minute intervals until completely warmed through.
More pancit recipes to try
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ยฝ pound pork belly, cut into thin strips
- ยฝ teaspoon annatto powder
- 2 cups water
- 1 large upo, peeled and cut into strips (about 2 cups)
- 8 ounces pancit bihon (rice noodles)
- 2 tablespoons oyster sauce
- salt and pepper to taste
Instructions
- In a wide pan or wok over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook, occasionally stirring, until lightly browned.
- Add annatto powder and stir to coat meat.
- Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about 1 cup.
- Increase heat to medium. Add upo and cook for about 1 to 2 minutes or until half-done.
- Add noodles and cook, stirring to separate.
- Add oyster sauce and stir to distribute. Season with salt and pepper to taste.
- Continue to cook, stirring regularly, for about 3 to 5 minutes or until noodles cooked through, upo is tender yet crisp, and liquid is mostly absorbed.
- Serve hot.
Notes
- Cut the meat and pork into uniform sizes to ensure even cooking.
- Soak the rice noodles a few minutes longer than the package directions so they'll cook faster and add them when the upo is halfway done so they will finish congruently.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Joseph D. Lansang says
Hello Lalaine, i happened to google Pancit Upo and your recipe turned out on top of the list. I said to myself if it has annatto (atsuete), it must be a Kapampangan recipe. A long time ago, i recall my late father who ran a restaurant in Baguio City then cooking it. Pancit Maklak. Have you heard of it? So, i asked my older brother John ( a chef in his own right...got his cookng forte i guess from our Kapampangan parents). He replied, i will ask Recy our first cousin in Sta. Rita, Pampanga. It is Pancit Bahay, bijon with upo guisado with atsuete was her answer. So, for now let me call it Pancit Bahay. And wait for your answer that it is also called Pancit Maklak with your topper...Oyster Sauce! Cooking it asap. Btw, here's the link n PDI. Your new blg fan. Joe
https://newsinfo.inquirer.net/1272424/kapampangan-survival-dishes
Lalaine Manalo says
Yes, I've heard of this pancit called maklak as well. There is also a favorite soup of mine called tinolang maklak, which is a poor man's version of tinola with upo cooked in a la tinola sans the chicken. I like it better than the one with meat; it's healthy, cheap, and tasty ๐
Lalaine says
Thank you so much, Ed. Although I feel so blessed to be able to work at home, I do miss my old job sometimes. Food is one thing our patients looked forward to and it was very rewarding to have brought them that joy.
Myrna Sotelo Goldberg says
I like to try your new recipe by just looking at the picture makes me crave for it as if I have tasted how jummy it is.
Lalaine says
Thank you, Myrna!
ed miller says
I love your blog and your kind face. As a small town physician who also attends a nursing home, I weep for those poor old folks you left behind. I'm certain they were spoiled with great meals. Good luck with your endeavor.