Total Time
35 Mins
Serves 8 (makes 8 cups)
Photo: Thomas J. Story

How to Make It

Step 1

Bring a large pot of water to a boil. Add about 2 tbsp. salt (the water should be as salty as the sea).

Step 2

Meanwhile, melt butter in a small saucepan over low heat. Remove from heat and stir in calamansi juice, fish sauce, and 1 tsp. salt.

Step 3

Cook noodles in boiling water until barely tender, 1 minute. Drain and return to pot.

Step 4

Toss noodles with calamansi butter. Transfer half to a serving bowl and scatter with half of green onions. Pile in remaining noodles and scatter remaining onions on top.

Step 5

*Unless you have a friend with a calamansi (aka calamondin) tree, you're unlikely to find this small, tart citrus that tastes like a cross between lime and kumquat with a faint floral bitterness. (Though Seafood City supermarket chain in California sometimes carries fresh calamansi.) So go online for bottled Sun Tropics pure calamansi ( Or use our Test Kitchen fresh citrus substitute: Combine 3 tbsp. lime juice, 1 tbsp. Meyer lemon juice, and 1 tbsp. orange juice.

Step 6

Find fresh pancit egg noodles and chow mein noodles at Asian markets. Find Megachef Premium fish sauce at, or Red Boat fish sauce at well-stocked grocery stores.

Lasa, Los Angeles

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