Pancit Negra

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  • 400 Grams Cellophane Noodles
  • 4 Pcs Squid
  • 1/4 Cup Soya Sauce
  • 1/2 Cup Vinegar
  • 1 Pieces Onion
  • 1 Head Garlic
  • 2 Bird’s Eye Chilli
  • 1 Small Cabbage
  • 2 Pieces Bay Leaves
  • 1 Tablespoon Fish Sauce
  • 1 Cup Water
  • 1 Bunch Celery
  • 10 Pieces Bilimbi (Kamias)
  • Pork Crackling


  1. Soak sotanghon noodles in water 5 minutes.
  2. Clean the squid and remove the plastic cuttlebone, and gently remove the ink sacs.
  3. Puncture and squeeze the contents into a bowl of water.
  4. Remove and discard the beak and innards.
  5. Cut tentacles into bite size, and slice squid body into rings.
  6. Heat oil in a pan and sauté garlic, onion,bird’s eye chilli, laurel leaves and squids.
  7. Simmer for a few minutes, then pour the vinegar, soya sauce, fish sauce, salt and pepper.
  8. Let it boil for a few minutes, do not stir.
  9. Pour the squid ink, and add the cellophane noodles.
  10. Stir the noodles until it absorb the broth in medium heat.
  11. Add vegetables and cook for a few minutes.
  12. Garnish with balimbi, celery and pork cracklings.

Sotanghon [or Cellophane Noodles] ; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava starch), and water.
Use baby octopus for squids substitute ( darker ink)
Do not overcook the vegetables.
Serve and Enjoy!

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