Pancit estacion

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Pancit Estacion is a Filipino stir-fried noodle dish from Tanza, Cavite. Its signature twist uses mung bean sprouts instead of traditional rice noodles, with a sauce made from cornstarch, atsuete (annatto), tinapa (smoked fish), and kamias (bilimbi). The dish was popularized by Nana Heleng in Barangay Biwas, and her son Johnny Bobadilla learned the recipe from Navotas and Malabon. In 1934, during a noodle shortage, his grandmother began using togue (mung bean sprouts) and sold the dish near the old Tanza railway station at 257 Tramo. It’s often served with Pan de Razon (Monay) and Quesilyo (kesong puti). A black variant, Pancit Estacion Negra, uses squid ink to tint the pasta black and is tied to Caviteño seafood cooking and Lent traditions, usually topped with fried garlic and a green Kamias garnish.