How to cook Pancit Bato

Pancit Bato is a traditional Filipino noodle dish and thick egg noodle variety that originates from the town of Bato in Camarines Sur, Bicol. The noodles are sometimes thick and thin, flatter, and have a harder, chewier texture than regular pancit canton. They have a distinct, slightly smoky flavor because the noodles are traditionally sun-dried or baked over stones in wood-fired ovens. The noodles are cooked in a savory broth with soy sauce, fish sauce, meat (like pork or chicken), seafood (like shrimp), and vegetables until they absorb the flavor.