Filipino Noodle & Pasta

Filipino Noodle & Pasta Recipes -

Under this section you will get several delicious Filipino Noodles and Pasta recipes from which you can browse through and try out some for your own and also for your family and friends -

Pancit Canton

Pancit Palabok

Sparoni (Spaghetti Macaroni)

Carbonara

Lasagna

Chicken Macaroni Salad

Pancit Bihon Guisado

Baked Macaroni & Cheese

Chicken Mami

Beef Lo-Mein

Stuffed Manicotti

Chicken Sopas

Chicken Sopas

Chicken Sopas -

INGREDIENTS:

8 oz (2 cups) macaroni pasta, cooked al dente or medium firm
3 cloves garlic, minced
1 small onion, sliced
cooked chicken breast or left over roasted chicken, shredded or cut into serving pieces
1 tbsp fish sauce
4 cups water or chicken broth
1 chicken cube (if using water)
1 potato, small cubes
1 cup cabbage, shredded
1 medium carrot, strips
1/4 cup evaporated milk or more
salt and pepper to taste
cooking oil for sauteing

DIRECTIONS:

In a deep pan or wok, heat cooking oil then sauté the garlic and onion. Add the chicken.
When the chicken have slightly browned, add fish sauce and cook for 1 minute.
Add the water or chicken broth. Let it boil.
Add chicken cube, potatoes and carrots. Simmer until slightly tender.
Add the cooked macaroni pasta and cabbage. Simmer for 2 minutes.
Add milk and stir. Add salt and pepper to taste.
Serve hot. Enjoy!

Stuffed Manicotti

Stuffed Manicotti -

INGREDIENTS:

7 pieces manicotti noodles, prepared according to package directions
1 cup spinach, steamed & chopped
1 cup ricotta cheese or cottage cheese
3/4 cup shredded mozzarella cheese + 1/4 cup for topping
1/2 cup grated parmesan cheese
1 egg lightly beaten
1/8 tsp ground pepper
1/4 tsp garlic powder
15 oz pasta sauce or 1/2 of 26 oz      (I used Hunts Four Cheese Pasta sauce)
1/4 tsp crushed red pepper flakes (optional)

DIRECTIONS:

Preheat oven to 350 degrees F.
Lightly grease a 13 x 9 baking pan with cooking spray.
Add pasta sauce to lightly cover the bottom of baking dish.
In a medium bowl, combine chopped spinach, ricotta cheese, mozzarella cheese, parmesan cheese, egg, ground pepper, dried basil and garlic powder.
Fill the manicotti with the mixture (I used a teaspoon) and arrange in a prepared baking dish.
Pour remaining pasta sauce over rolled lasagna noodles.
Sprinkle top with mozzarella cheese and crushed red pepper flakes.
Cover with foil and bake for 20 minutes or until sauce is bubbly.
Remove from oven.
Serve and enjoy!

Beef Lo-Mein

Beef Lo-Mein -

INGREDIENTS:

1/2 lb beef sirloin, cut into strips
4 cloves garlic, minced
2 1/2 tsp ginger, minced
1 tsp red pepper flakes, divided
1 tbsp cooking oil
2 cups water
1 cube beef bullion
2 tbsp soy sauce
1 package 16 oz mixed vegetable stir-fry
1 package, 8 oz angel hair pasta
chopped cilantro (optional)

DIRECTIONS:

Cook the noodles according to package direction. Set aside.
Combine beef, garlic, ginger and 1/2 tsp red pepper flakes. Mix well. Set aside.
Heat cooking oil in a wok over high heat.
Stir-fry the beef mixture. Cook until beef becomes tender. Transfer to a plate.
On the same wok, add water, soy sauce and 1/2 tsp pepper flakes. Bring to a boil over high heat.
Add the beef bullion cube then add the vegetables. Simmer covered for 3 minutes.
Stir in pasta. Simmer uncovered for 2 minutes.
Add the beef mixture. Simmer until beef is heated through.
Sprinkle with cilantro if desired.

Chicken Mami

Chicken Mami -

INGREDIENTS:

1/2 lb chicken breast
5 cups of water
egg noodles
salt & pepper to taste.

TOPPING:
2 eggs, boiled & sliced in half
napa cabbage, thinly sliced
carrots, thinly sliced
fried garlic chips
green onions, chopped

DIRECTIONS:

Cook the noodles as per package direction.  Set aside.
Boil chicken breast in water until tender.
Remove the chicken breast from the broth. Flake the chicken meat. Set aside.
Allow the broth to continue boiling. Season the broth with fish sauce/salt & pepper to taste.
Pour hot stock into each soup bowl with noodles.
Add cabbage, carrots & boiled eggs.
Sprinkle with green onions and garlic chips just before serving.
Serve hot. Enjoy!

Baked Macaroni & Cheese

Baked Macaroni & Cheese -

INGREDIENTS:

1 3/4 cups elbow macaroni pasta
3 tbsp butter + 1 tbsp,
2 tsp flour
1/2 tsp salt
1 3/4 cups milk
8 oz velveeta cheese, cubed
2 tbsp bread crumbs
2 tbsp grated parmesan cheese

DIRECTIONS:

Heat oven to 375 degrees F. Grease baking dish with cooking spray.
Cook pasta according to package direction; drain & set aside.
In medium sauce pan, over medium heat, melt 3 tbsp butter.
Whisk in flour and salt.
Gradually whisk in milk.
Cook and stir until mixture thickens and begins to bubble.
Add velveeta cheese; stir until melted. Remove from heat.
Add the cooked macaroni and transfer to a buttered or greased baking dish.
In  small bowl, combine 1 tsp melted butter, bread crumbs and parmesan cheese.
Sprinkle over top of macaroni.
Bake for 20 minutes or until crumb mixture is golden brown and edges are bubbly.
Let stand for 10 minutes  before serving.
Enjoy!

Pancit Bihon Guisado

Pancit Bihon Guisado -

INGREDIENTS:

2 tbsp cooking oil
5 cloves garlic, minced
1 medium onion, sliced
1 tbsp fish sauce
1 cup boiled meat, cut into strips
2 pcs chinese sausage, strips
1/2 head cabbage, cut into squares
1 large carrots, strips
1 cup green beans, sliced diagonally
1 cup snow peas
3 tbsp tbsp soy sauce
3 cups broth
2 tbsp kintsay / cilantro
1 bundle or 8oz rice sticks
salt & pepper to taste
lemon

DIRECTIONS:

Boil the meat in water until tender. Reserve the soup.
Soak the rice sticks in water.
In a pan, saute garlic in cooking oil. Add onions, meat and chinese sausage. Add fish sauce and cook for 3 minutes.
Add green beans, carrots, cabbage, snow peas and kintsay/cilantro. Cook until vegetables are half-cooked. Remove from heat. Set aside.
In a wok, boil soy sauce and broth. Add the rice sticks and cook until the rice sticks are tender.
Add the cooked vegetables.
Season with salt and pepper.
Serve with calamansi or lemon.

Chicken Macaroni Salad

Chicken Macaroni Salad -

INGREDIENTS:

8 oz (2 cups) macaroni pasta, cooked
1/2 cup table cream
3/4 cup mayonnaise
2 tbsp onion, chopped
1 cup cooked chicken breast, shredded
1/3 cup carrots, chopped
1/2 cup cheddar cheese, cubed
3/4 cup pineapple tidbits
1/3 cup raisins
2 1/2 tbsp condensed milk
1 tbsp pickle relish
pinch (1/16 tsp) salt

DIRECTIONS:

In a medium skillet over medium heat, cook chicken until no longer pink. Let rest until cool enough to handle, then shred. Set aside.
In a medium pot with boiling salted water cook macaroni until al dente. Drain and rinse under cold water.
In a large bowl, mix all ingredients together until well combined.
Refrigerate for several hours before serving.

Lasagna

Lasagna -

INGREDIENTS:

Lasagna noodles
1 1/2 lbs ground beef
1 medium onion, sliced
4 cloves garlic, minced
2 jars Marinara Sauce
1 container, 15 oz ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs lightly beaten
2 tbsp cooking oil for sauteing

DIRECTIONS:

Preheat oven to 375 degrees F.
Cook noodles according to package instructions. Set aside.
In a large pan, saute garlic and onion in cooking oil.
Add ground beef and cook until color turns brown.
Add 1 1/2 jars marinara sauce. Simmer for 5-8 minutes. Set aside.
In a large bowl combine ricotta cheese, 3 1/2 cups mozarella cheese, parmesan cheese and eggs.
Grease a 13x9 baking dish with cooking spray.
Spread 3/4 cup Barilla sauce over the bottom of the greased baking dish.
Place 3-4 lasagna noodles over the bottom slightly  overlapping.
Spread half of the cheese mixture over noodles and cover with 1/2 of the meat sauce.
Repeat layers. Cover last layer of noodles with remaining meat sauce and cheese mixture.
Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake additional 10 minutes.
Remove from oven. Serve and enjoy!

Carbonara

Carbonara -

INGREDIENTS:

2 tbsp olive oil
1 medium onion, chopped
1/2 pound bacon, cut into strips
4 clove garlic, chopped
1 (16 ounce) package spaghetti pasta
3 egg yolks
3/4 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste

DIRECTIONS:

Heat olive oil in saucepan over medium heat.
Saute onion and bacon, and cook until bacon is evenly browned.
Stir in garlic when bacon is about half done. Remove from heat.
Separate the sauteed bacon from the oil. Set aside.
Boil a large pot of water. Cook pasta for 10 minutes or until al dente.
Drain pasta. Set aside.
In a medium bowl, whisk together egg yolks, cream, and shredded parmesan.
Pour the bacon mixture over the pasta, then stir in the cream mixture.
Season with salt and pepper.
Enjoy your yummy Carbonara!

Sparoni (Spaghetti Macaroni)

Sparoni (Spaghetti Macaroni) -

INGREDIENTS:

1 package (16oz) macaroni noodles (cook per package directions)
1 1/2 lbs ground pork
5 cloves garlic (minced)
1 red onion (minced)
20 pcs hotdog (cubes)
32 oz spaghetti sauce (I use Hunts brand)
1 small can tomato paste
4 small bottles of banana ketchup (I use UFC tamis anghang banana ketchup)
2 tbsp Fish Sauce
3 tbsp cooking oil
5 tbsp sugar
salt & pepper to taste
grated cheese

DIRECTIONS:

Heat the cooking oil in a wok and saute garlic and onion.
Add the ground pork and continue cooking until the meat turns light.
Add the fish sauce and the hotdog. Cook for 8-10 minutes.
Add the tomato sauce, spaghetti sauce and ketchup.
Cook on medium heat while constantly stirring for 15-20 minutes or until the sauce gets thick.
Season with salt & pepper.
Pour-in sauce to the macaroni noodles. (Cook macaroni noodles per package directions.)
Top with grated cheese. Enjoy!

Pancit Palabok

Pancit Palabok -

INGREDIENTS:

1 pack Rice sticks (Bihon noodles)

For the Sauce:
1/2 to 3/4 lb ground pork
3 cups pork broth + 1/4 cup for cornstarch + 1/4 cup for atsuete
1 piece shrimp cube
4 tbsp of cornstarch dissolved in 1/4 cup pork broth
1 tbsp anatto powder (atsuete) dissolved in 1/4 cup pork broth
3 cloves garlic
1 small onion chopped
3 tbsp fish sauce
2 tbsp cooking oil

For the Toppings:
cooked shrimps (shelled)
smoked fish (Tinapa) flakes
pork chicharon (grounded)
hard boiled eggs
fried minced garlic
spring onions
lemon or calamansi extract

DIRECTIONS:

Sauce:
Heat cooking oil in a saucepan and saute' garlic and onion.
Add the ground pork and cook for 5 minutes or until the pork turns brown.
Add the pork broth (3 cups) and the dissolved annato (atsuete) Let it boil.
Add a piece of shrimp cube and fish sauce then add the dissolved cornstarch.
Cook until sauce becomes thick.  Set aside.

Rice Sticks / Bihon Noodles:
Place the noodles in a strainer and submerge in boiling water for about 2 minutes or until the noodles are cooked.
Drain the noodles and transfer to a serving plate.
Pour the palabok sauce and garnish with the toppings. Squeeze some lemon or calamansi.
Serve hot and Enjoy!

Pancit Canton

Pancit Canton -

INGREDIENTS:

12 oz flour sticks or pancit canton noodles
1/2 lb pork belly cut into strips
1/2 cup medium sized shrimp shelled & deveined (optional)
3 cloves garlic (crushed)
1 medium onion (sliced)
1/2 cup chinese sausage or chorizo (sliced)
1 medium carrots (strips)
1 cup snow peas or sitcharo
1/2 cup parsley (chopped)
1 cup cabbage (strips or squares)
3 1/2 cups pork broth or 3 1/2 cups water+1 pork cubes
2 tbsp oyster sauce
1/2 tbsp fish sauce
3-4 tbsp soy sauce
2 1/2 tbsp cooking oil
salt & pepper to taste

DIRECTIONS:

Blanch all the vegetables (carrots, snow peas, & cabbage) in a pan or wok.
In a separate wok, heat the cooking oil and saute garlic and onion.
Add the pork strips and cook until tender.
Add the fish sauce, chorizo and oyster sauce.  Cook for few minutes.
Add the shrimp, parsley and soy sauce.
Add the pork broth. Let it simmer then add the noodles.
Cook until noodles are tender and some of the stock is absorbed.
Add the blanched vegetables and toss with the noodles.
Add salt and pepper to taste.
Transfer to a serving plate and squeeze some lemon or calamansi. Enjoy!

Pasta

Pasta -

Under this section I have added several delicious pasta recipes. So what waiting for! Just browse through and create something special -

Macaroni Pie

Four Cheese Macaroni

Easy Tuna Casserole

Tuna Macaroni Salad

Penne with Pancetta and Mushrooms

Penne with Vodka Sauce

Elegant Penne with Asparagus and Shrimp

Pesto Chicken Florentine

Creamy Baked Ziti

Best Ziti Ever

Baked Ziti Casserole

Spaghetti Carbonara

Basic Baked Spaghetti

Chicken or Turkey Tetrazzini

Easy Italian Sausage Spaghetti

Crab Stuffed Manicotti

Spinach Cheese Manicotti

Chicken Manicotti Alfredo

Manicotti Alla Romana

Beef Manicotti

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Shrimp Vermicelli Salad

Fresh Tomato Shrimp Pasta

Puttanesca

Shrimp Vermicelli Salad

Shrimp Vermicelli Salad -

This is a great salad to go with cold sandwiches, or to take to a barbeque.

Ingredients:

 1 pound vermicelli pasta
 1 pound cooked shrimp
 2 stalks celery, chopped
 1 tablespoon chopped fresh parsley
 1 clove garlic, crushed
 1 teaspoon dried thyme
 1 cup mayonnaise
 1/4 cup grated Parmesan cheese
 salt and pepper to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Rigatoni with Eggplant, Mushrooms and Goat Cheese -

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Ingredients:

 1 (16 ounce) package rigatoni pasta
 3 tablespoons olive oil
 1 large onion, chopped
 2 cloves garlic, sliced
 1 (8 ounce) package fresh mushrooms, coarsely chopped
 1 eggplant, cut into 1/2 inch cubes
 1 (28 ounce) can crushed tomatoes in puree
 1/2 cup chicken broth
 15 kalamata olives, pitted and chopped
 1 teaspoon dried thyme
 1 1/2 teaspoons salt
 1/4 teaspoon crushed red pepper flakes
 8 ounces goat cheese, cut into large chunks

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Spinach Cheese Manicotti

Spinach Cheese Manicotti -

It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Ingredients:

 1 (15 ounce) container ricotta cheese
 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
 1/2 cup minced onion
 1 egg
 2 teaspoons minced fresh parsley
 1/2 teaspoon pepper
 1/4 teaspoon garlic powder
 1 1/2 cups shredded mozzarella cheese, divided
 1/2 cup grated Parmesan cheese, divided
 2 (26 ounce) jars spaghetti sauce
 1 1/2 cups water
 1 (8 ounce) package manicotti shells

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Notes:
If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.

Crab Stuffed Manicotti

Crab Stuffed Manicotti -

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Ingredients:

 8 manicotti shells
 1 1/2 cups ricotta cheese
 1 (6 ounce) can lump crabmeat
 2 tablespoons minced fresh parsley
 1 tablespoon grated onion
 1 (16 ounce) jar Alfredo pasta sauce
 1 teaspoon white sugar
 1/2 cup chicken broth
 1/2 teaspoon dried basil
 1/2 teaspoon dried marjoram
 1/8 teaspoon garlic powder
 1/8 teaspoon dried thyme

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Easy Italian Sausage Spaghetti

Easy Italian Sausage Spaghetti -

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Ingredients:

 1 tablespoon olive oil
 2 pounds sweet Italian sausage
 1 pound fresh mushrooms, sliced
 1 onion, chopped
 1 green bell pepper, chopped
 1 tablespoon minced garlic
 2 (28 ounce) cans tomato sauce
 2 tomatoes, diced
 1 (6 ounce) can tomato paste
 1 (6 ounce) can sliced black olives, drained
 1 teaspoon dried oregano, or to taste
 1 teaspoon dried basil, or to taste
 salt to taste
 1 (16 ounce) package spaghetti, or as needed
 1/4 cup grated Parmesan cheese, or to taste

Directions:

Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini -

This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey.

Ingredients:

 12 ounces spaghetti
 1 1/2 teaspoons vegetable oil
 1/2 teaspoon salt
 1 1/2 tablespoons butter
 1/4 cup chopped onion
 1 clove garlic, minced
 2 (10.75 ounce) cans condensed cream of mushroom soup
 1 cup chicken broth
 1 teaspoon seasoning salt
 3 cups shredded American cheese
 4 cups cooked and cubed chicken
 2 tablespoons chopped fresh parsley
 2 tablespoons diced red bell pepper

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.